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SPELT AND OAT FIG BARS
Makes 12 Bars

1 ¼ Cups Spelt Flour
1 ¾ Cups Oatmeal
1 tbsp. Cinnamon
1 tsp Baking Soda
½ tsp Salt
1 Large Egg
1 tsp. Real Vanilla Extract
½ tsp. Almond Extract
¾ Cup Brown Sugar
½ Cup Applesauce
2 tbsp. Butter (to ensure a crisp crumble topping)
1 ¼ Cups Fig Preserves (or any other fruit preserves, naturally sweetened)

1. Oven to 350'. In a large bowl, sift all dry ingredients together (spelt flour, 1 ½ cups oats, salt, cinnamon, baking soda ).
2. In a second bowl, whisk the brown sugar, egg, vanilla and almond extracts and applesauce. Add in the dry mixture, and mix to incorporate. It should look like cookie batter at this point.
3. Spray a 8x8 baking pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Spread the preserves evenly over the bottom layer.
4. With the remaining mix, add another ¼ cup oats and 2tbsp of butter. Mix with your fingers. Crumble it on top of the preserve layer.

Bake for 25-30 minutes until the top is a bit crispy. Let them cool a bit before cutting.

Suzanne Arden competed in this year's John Colter Half Marathon as part of her training plan for the Philly Half Marathon where she will be part of the DOW Corporate Team with her brother.  The highlight of the John Colter Half Marathon for Suzanne was the small town feel of the event and the conversations with the many visitors who came to enjoy our area. She also complimented on the race volunteers and the event organization.   
Suzanne also plans to participate in the Tunnel to Towers Race in New Jersey/New York with a team of family members in honor of a relative who died in the Twin Towers.  As a grand finale to her running season she will do the Manasquan Turkey Trot in New Jersey.  She will then return to Teton Valley just in time to hang up her sneakers for the ski season.