No-Granola Bars

This recipe has been adapted by me from an original recipe that is linked on my site. I made this into a vegan version substituting the butter and the sweeteners, and I modified the fruit going into the jam to my taste preference.

To make the jam:
In a medium saucepan, combine the apples, cranberries, peaches, granulated sugar, and water and bring to a boil over high heat. When it reaches a boil, remove from the heat and let sit for about 1 hour. Transfer to a food processor and pulse 8 to 10 times, or until a chunky jam forms.

To make the bars:
Position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper.

In the food processor, combine the walnuts, flour, oats, brown sugar, coconut, salt, cinnamon, and butter and pulse about 15 times, or until the mixture is evenly combined. Dump the mixture into a medium bowl and drizzle the maple syrup on top. Work in the syrup with your hands until the mixture comes together.

Press about two-thirds of the mixture into the bottom of the prepared pan. Place the remaining one-third of the mixture in the refrigerator.

Bake for 30 to 40 minutes, or until light golden brown throughout.

Remove the pan from the oven, spoon the jam on top, and spread it in an even layer with the spoon or with a rubber spatula, covering the surface. Remove the reserved granola mixture from the refrigerator, and break it up with your fingers into a small bowl. Add the flaxseeds, sunflower seeds, and millet and stir to combine. Sprinkle the mixture, like a crumb topping, evenly over the jam.

Return the pan to the oven and bake for 50 to 60 minutes, or until the top is golden brown. Let cool in the pan on a wire rack for 2 to 3 hours, or until cool enough to hold its shape when cut.

Cut into bars in the size and shape you desire.

The bars can be stored in an airtight container at room temperature for up to 1 week.