Okay, brunch is one of my favorite past times. It has been since I started in the hospitality industry years ago. Today, I don’t have to manage that crazy work schedule, but I still relish getting up on a Sunday morning, heading to church and either going out or hosting brunch at home afterwards. 

Today was special. After living in Washington D.C. for a little over 5 months, my son, Henry, and I became members of Georgetown Lutheran Church. After the service the small congregation joined together in the fellowship hall for a brunch that happens to be a popular event, hosted at the church every month or so. Today, we celebrated the addition of new members and the fact that it was Pentecost Sunday.

Making the shortbread crust takes just seconds with the use of a food processor.

Press the shortbread crust into the baking dish.

Waking up early with Henry, brunch was a good excuse to try out a new sweet recipe I concocted. I had picked up an apricot jam that was low in sugar at Trader Joe’s as a guilty pleasure. Every couple days I bake fresh homemade bread and indulge in a little butter and jam when it is warm out of the oven.  With slivered almonds on hand, the combination sounded fantastic and in fact was. With the addition of nutmeg and coconut sugar set atop a buttery crust, the rich flavor turned into the perfect finale to the savory brunch.

I wasn’t quite sure how the recipe would turn out, but it was a hit. One note to keep in mind is that it is necessary to let the bars cool completely before cutting. I was rushing out the door with the bars still warm from the oven and had covered them with plastic wrap making them a bit more crumbly than I would like. Allowing them to cool on the buffet allowed them to set more fully.

From my kitchen to yours, enjoy these scrumptious little treasures! Don’t forget to share xx

Bake just until the filling is set.

Spelt Shortbread, Apricot & Almond Bars

¾ cup Unsalted Butter, cold, cued

½ cup Whole Wheat Flour

½ cup Spelt Flour

½ tsp Himalayan Sea Salt

⅓ cup Coconut Sugar

Topping

½ cup Low Sugar Apricot Jam

3 Tbsp Coconut Sugar

1 Tbsp Unsalted Butter, softened

1 Large Egg

½ tsp Himalayan Sea Salt

¼ tsp Ground Nutmeg

¼ tsp Almond Extract

½ tsp Vanilla Extract

1 cup Almonds, raw, slivered

Directions

Preheat oven to 395°F

Using a food processor, combine cold butter, flours, salt and sugar. Pulse until pea size shapes form. Press crust into a 11×7-inch baking dish lined with parchment paper. Bake for 10-15 minutes until lightly browning.

Meanwhile, while the crust is baking, in a medium size mixing bowl, combine apricot jam,  coconut sugar and butter. Add the egg, salt, nutmeg, almond extract and vanilla. Fold in slivered almonds.

Remove crust from the oven and spoon topping over the crust and spread into a think layer. Return the baking dish to the oven and continue baking for 25-30 minutes or until the topping is set.

Remove and all the bars to cool completely before cutting. Makes 12 bars.

Cut after allowing the bars to cool completely.

Enjoy with brunch, tea, or as a dessert with your favorite Italian gelato.