4 tablespoons unsalted butter or non-hydrogenated butter substitute at room temperature
2 tablespoons Aunt Patty’s light agave nectar
¼ teaspoon sea salt
3 large egg yolks
1 teaspoon Aunt Patty’s vanilla extract
1 ½ cups sprouted spelt flour or whole wheat pastry flour

6 cups of peeled, quartered, cored and thinly sliced zucchini or summer squash
½ cup lemon juice
¾ cup firmly packed organic brown sugar
1 ½ teaspoon Aunt Patty’s ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon Aunt Patty’s ground nutmeg
3 tablespoons instant tapioca

Crumb Topping:
2 cups of organic oats
¼ cup to ½ cup organic flour
½ cup butter
¾ cup organic brown sugar
1 teaspoon Aunt Patty’s ground cinnamon
Lemon zest from one large lemon
Granulated sugar

Preheat oven to 425°F

Make the crust by creaming the butter, agave nectar, and salt with an electric mixer until light and fluffy. Add the egg yolks and vanilla extract and beat well. Stir in the flour and mix until just combined but still crumbly. Divide the dough in half (Refrigerate or freeze the other half of the dough for later use) and roll out on a lightly floured surface, roll the dough into the shape and size of your cookie sheet. Lightly grease a cookie sheet and put parchment paper down the line the sheet. Place the dough into the cookie sheet and flute the edges. Refrigerate crust until needed.

Combine the zucchini and lemon juice in a medium saucepan. Bring to a boil, reduce heat and simmer until zucchini is tender, about 10 minutes, stirring occasionally for even cooking. Add brown sugar, cinnamon, ginger and nutmeg and simmer for 5 more minutes. Remove zucchini from heat. Stir in tapioca and let stand for 15 minutes.

For the crumb topping, Cut the butter into the flour, oats and sugar. Add spices and mix. Set aside until ready to top the bars.

To assemble the bars, sprinkle the crust with cinnamon, brown sugar and lemon zest. Top with the filling and the crumb topping.

Bake bars in the lower third of the oven for 15-20 minutes. Reduce heat to 350°F and continue baking for 20-30 minutes. Sprinkle the top with granulated sugar and continue to bake for 10 minutes or until the crust is golden.