We're Jammin'

I bought some local raspberry jam the other week, and decided to use it today. These yummy jam bars are perfect for that lazy Monday afternoon. I was inspired  from the cookbook,
Vegan Brunch-by Isa Chandra Moskowit.
I changed it, but not on purpose. I forgot to add the soured soy milk. Which made the batter really thick and stiff. I hate it when you put it everything together, and then glance over at the counter, S**t, I forgot the milk!
To late it was going in the oven:P
I think they turned out perfect, nice and crumbly, you will defiantly need a plate to eat these.

1 cup flour
1/3 cup cane sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup sunflower oil

1/3 cup cane sugar
1/2 cup sunflower oil
1 1/4 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup soy milk

1/2 cup raspberry jam (or whatever kind you dig)

In a small mix flour, sugar, cinnamon, nutmeg together
Pour oil over and mix with your fingers until it forms crumbs.

In a medium sized bowl mix sugar and oil together.
Sift the flour, powder and salt over top, mix together.
Adding soy milk at the end.

In a greased square 8" pan, pat batter down.
Spread jam on top all over.
Pat the crumb topping over the jam, pressing down.

Bake for 35 minutes in a 375 oven.