In a food processor, process the oats until they are finely ground.  They should look fine like flour.  Next, add the spelt flour, barley flour, salt, and lemon zest and pulse until combined.  Add the cold coconut oil and pulse until the dough looks crumbly.  Add the agave then add 1 tablespoon of ice water at a time, pulsing the dough until it just comes together and forms a ball.  I only needed about 3 tablespoons for this, but you may need slightly more.  Make sure not to overmix the dough.

After the dough has come together, dump it out onto a piece of plastic wrap and knead it a few times before forming it into a disc.  Wrap it with the plastic and refrigerate at least 30 minutes.

Once the dough has rested and chilled, remove it from the fridge.  Roll it out on a sheet of parchment paper dusted generously with spelt or barley flour to about 1/8-inch thick.  Using a 3 7/8 inch (or similar size) circle cookie cutter, cut out as many circles as you can.

Transfer the first circle of dough carefully to a lined cookie sheet.  Spoon about 1 1/2 tablespoons of your jam onto the circle slightly off center.  You want the jam to be a bit closer to one side of the circle of dough so you can fold the other side over easily.  Once you have the jam in place, dip your finger in a bit of cold water and run it around the edge of the dough.  This will help it to seal.  Next, gently fold over the piece of dough opposite from the side with the jam.  It should now look like a half moon shape or an empanada.  Using the tines of a fork, gently crimp the dough together, forming a seal.  Using a small sharp knife, cut 2 small slits into the top of the dough (I made an X shape).  Continue these steps for the rest of your hand pies.  It’s okay if a little jam spills out of them when folding the dough over, they will just look more rustic and homemade!  Once all of your hand pies are formed, place them in the fridge to chill for about 30 minutes.

While your pies are chilling, preheat the oven to 375 degrees.  Bake the pies in the upper 1/3 of your oven for 18-20 minutes until they are golden brown around the edges.  Cool on the pan at least 15 minutes before enjoying or before moving to a rack to cool further.