Refined sugar and gluten-free, vegan apple crumb bars.
‘This post is dedicated to Jens Hagen Anderson.
While I mentioned it briefly this past spring, I never intended to share this part of my story here with you. This was {is} too deep. And some things are far too personal, and not meant for this space. Yet here we are. My family, my friends and the world lost a great man on April 11, 2015. Jens was, amongst so many things a loving husband, son, brother, uncle and mentor. He was also an incredibly gifted landscape photographer. His desire to explore the world and capture its beauty from behind the lens was compelling, and infectious.
Although painful, I’ve decided to talk about Jens today to raise awareness for PROJECT YENS. A mission that Jens’ sweet/beautiful/wonderful wife, Jo is spearheading to bring his artwork to life. To learn more about PROJECT JENS click here. Thank you for reading, and thank you for your consideration.
And if you’d like to read more about what kind of man Jens was, you can do so here. It is quite possibly the most beautiful obituary ever written, ever.
I am generally pretty sensitive to caffeine, so when I drink coffee I don’t need to drink a ton of it to do me good. But, like most of you I’m sure, I really love it. The smell, the buzz, the ritual of it all. Exploring all the cafes in my city, grabbing cold brews after breakfast, and afternoon french press pours at home are some of my favorite things to do. I don’t know why {really}, but for the whole month of September I decided to go without it. A little personal challenge of sorts to see if I could make it. And, I made it. But, just barely, and I’m looking forward to easing coffee back into my routine.
To celebrate I made us a maple coffee glaze!
From cashews, and coffee and maple.
And I drizzled it all over these maple-sweetened, gluten-free, naturally vegan, apple crumb bars. This post is sponsored by Lavazza. It’s the third post in our 4-part series together. You can check out my previous posts with them here, and here. I have one more post coming this winter, and I’m thinking something savory, thoughts? Requests? My friend Liz made this polenta dish with coffee glazed veggies, and I can’t stop dreaming about it. Next up on my list to make for sure.
- 4 cups apples, peeled + thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 3/4 teaspoon salt, divided
- 6 tablespoons maple syrup, divided
- 2 tablespoons organic cornstarch
- 1 cup Bob’s Red Mill Baking Flour 1:1
- 1 cup oats
- 1/2 cup vegetable shortening
- Preheat the oven to 350 degrees, and line an 8×8 dish with parchment paper.
- In a large mixing bowl toss the apples with the lemon juice. In a small mixing bowl whisk together the spices, 1/4 teaspoon salt, cornstarch, and 3 tablespoons maple syrup. Pour this mixture of the apples, and toss to coat evenly. Set to the side until the crust is ready.
- In a large mixing bowl combine the remaining salt, flour and oats. Then add in the shortening and mix with your hand until crumbly. Then add in the maple syrup and stir until well-combined.
- Set aside 1/3 cup of this mixture for the crumb topping. Press the remaining mixture into the lined dish. Pour the apples into the dish, pressing gently to arrange. Crumble the remaining crumb mixture on top and bake for 40 minutes.
- Allow the bars to cool almost completely inside the dish. This part is key. Try not to rush this process. Remove the bars, drizzle with the glaze and cut into 9 squares.
- 1/2 cup raw cashews
- 1/2 cup strong freshly brewed hot coffee
- 2 tablespoons maple syrup
- 1/8 teaspoon sea salt
- Combine all of the ingredients in a blender, and process until very smooth.
- Depending on the quality of your blender this could take up to a few minutes.
This post is sponsored by Lavazza; all opinions are my own.
Abby says
“You felt his grace and freedom, and you learned to simply rest, floating on an infinite sea of his love for you. His was the well from which you drew all that outsize strength and love and wisdom.” You’re right – so gorgeous – but not as gorgeous as this precious soul obviously was to so many. Condolences from NC.
Liz @ Floating Kitchen says
Never have I been so moved by an obituary written about someone that I didn’t know. What a beautiful, heartfelt tribute. The world could use a lot more Jens in it. These bars are gorgeous and that glaze is right up my alley. It seriously has all my favorite things!
Jessie Snyder | Faring Well says
Oh that project is so sweet. Thank you for sharing it with us. It breaks my heart and makes it feel whole at the same time reading about him and his wife. I’m sure he would be so honored, by both the book, and by being included in this post for this amazing recipe – that coffee glaze is genius. Hugs, xo.
Brooke @ Chocolate + Marrow says
That is without a doubt the most beautiful obituary I’ve ever read. I’m officially crying on my keyboard. How heartfelt, emotional, funny, raw, etc. It takes a special human to write that kind of thing and a special human to be written that way about. It sounds like Jens was a beyond special and amazing. I’m so glad your family had him in your lives and right this minute I’m sending you (and your family even though I haven’t met them) the biggest hug from the west coast.
And these bars with that glaze! I love the idea of putting coffee in a glaze for crumb bars.
PS: I agree, Liz’s coffee glazed veg were having me drooling the other day!
PPS: I know as bloggers we’re “supposed” to keep things “light” but I’m a firm believer that some days and some stories are just not meant for that mold. Thank you for taking a risk and sharing that piece of your heart with us, Sherrie, xo.
Tessa | Salted Plains says
What a beautiful project. I’m so sorry for your loss. It sounds like he was an amazing person. These bars + the coffee glaze(!) sound incredible. Thanks for sharing, Sherrie, xo.
Sarah | Well and Full says
What a beautiful tribute. I can’t imagine losing the person closest to me. But reading this makes me want to go out and tell him how much he means to me. It’s so beautiful that Jo is keeping Jens’s spirit alive through this project.
Kathryn says
I’m so sorry for your loss. Jens sounds like a truly remarkable man, and the world is poorer for his passing.
FoodGeekGraze says
I have been in the dreadful process of healing a broken right arm so my cooking has gone the way of “rarely”. When I get my world in order, I will for sure be making this incredible offering and your cinnamon raisin pumpkin seed bread. Believe me when I say I know what drool is (I am the mom of a boy boxer dog) and you make me drool… endlessly… thank you for sharing so much edible joy with us all.
Sherrie says
You are the sweetest, xx.