Peanut Butter and Jelly Breakfast Bars
[Vegan, Gluten-Free]

To Make the Homemade Jelly:

1. Heat oil in a medium to large saucepan over medium-high heat and add berries. Cook for about 5 minutes, stirring occasionally until they begin to soften. Add the lemon juice and sugar, then reduce heat to medium-low. Simmer, still stirring occasionally, for about 10 minutes until it has begun to thicken.
2. Whisk cornstarch and water in a small dish until smooth, then pour into pan and stir well as the filling begins to thicken. Remove from heat and cool completely.

To Make the Dough:

1. If using flax "egg", combine the flax meal and water in a medium mixing bowl and allow it to set for about 10 minutes to thicken. Add the peanut butter, syrup, salt, vanilla, and baking powder to your flax egg, then stir until combined.
2. Mix in the cinnamon, cornstarch, and rice flour until the mixture forms a thick dough. It may seem a bit dry at first but as you continue stirring it should come together.

To Assemble:

1. Preheat oven to 350°F and line a baking tray with parchment or silicone pads. On a clean surface, spread a small amount of cornstarch and scrape your dough out with a large rubber spatula.
2. Roll out half of dough into a rectangle roughly 1/8-inch thick. cut into strips about 3 1/2-inches wide and use a pastry bag fitted with large tip (or just a spoon) to spread filling in a straight, 1-inch wide, line down the center of strips.
3. Fold one side over filling and brush with water, then fold other side to overlap and press down gently to seal. Cut strips into bars and place (fold side down) on a baking tray.
4. Bake for 10-12 minutes or until edges are golden. Remove from oven and cool before serving.