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I had such grand plans for catching up on some seriously needed blog material this weekend.

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But as I’m sure you can already tell, by the mere fact that I started this sentence with “but,” we both know that didn’t happen.  Having your house on the market is the pits.  We had to spend Saturday at my in-law’s house, (so I lost the whole day) and then just as we were leaving, we got another showing request for an hour later, which is right when we’d be getting home.  Ugh.

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We had another bunch on Sunday, all spaced randomly enough that I never had a solid chunk of time to work with.  I managed to bang out dinner and make cookies, but sadly, the latter were a real flop and shall not grace these interweb pages.

Luckily, I had the fortunate idea last week to light a fire under my butt about cleaning out our pantry.  Since I still had 2 bricks of guava paste, I figured it was high time to get cracking on that supply.

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These bars are amazing.  The crumbly crust is made with coconut oil, which adds to the tropical flavor imparted by the guava.  Plus the crunchy almonds and turbinado sugar I sprinkled on top are a great contrast to the smooth guava paste.  These babies are winners in both the flavor and texture categories; which makes me feel a little better about my flop yesterday.

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Don’t have guava paste? No worries, substitute your favorite fruit jam, and have a great Monday!

Two Years Ago: Mushroom Ravioli

Almond Guava Crunch Bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Makes about 12 servings

Ingredients

  • 1½ cups all-purpose flour
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ½ cup coconut oil, at room temperature
  • ½ cup packed brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¾ cup sliced almonds
  • 8 oz guava paste, sliced into thin strips
  • turbinado sugar, for sprinkling

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8” square baking dish with cooking spray and set aside.
  2. In a medium bowl, combine the flour, salt, and baking powder. Give the bowl a few stiff shakes to incorporate the ingredients and set aside.
  3. In a large bowl, cream the coconut oil and sugars until light and fluffy. Add the egg and extracts, and mix well to combine. Carefully add in the flour mixture and mix until combined. If the dough seems a little dry, try adding a tsp or so of milk and mix to combine. Finally, stir in the sliced almonds.
  4. Gently press half of the dough into bottom of the prepared baking dish. Lay the guava paste sliced evenly over the dough. Sprinkle remaining dough over the top, making sure to evenly cover all the guava paste. Sprinkle the turbinado sugar over top if using, and press gently to help the dough adhere to the guava paste.
  5. Bake for 25-30 minutes, or until the top is golden brown. Let cool completely, then cut and serve! Store leftovers in an airtight container for up to a week.
http://www.bashfulbao.com/2014/03/almond-guava-crunch-bars/

Adapted from Two Peas and Their Pod

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