September 20, 2011

Gluten-Free Raspberry Oatmeal Bars

Oftentimes at the end of the week I am left with ingredients that I didn't use all of in my weekly menu plans. With meat and commonly used items like bread flour that is never a problem. However, when I buy specialty items for a particular recipe, I am left with trying to figure out what to do with the remaining ingredients. A couple of months back, I made a batch of delicious spelt pancakes. The pancakes turned out great, but I was left with half of a package of whole grain oat flour and no idea what to use it for. Last week while trying to decide on an afternoon school snack for my oldest son, I came up with the idea of using homemade jam and the oat flour to bake Raspberry Oatmeal Bars. Here is the recipe:
  • 1/2 cup (1 stick) Unsalted Butter
  • 2 tsp. Pure Vanilla Extract
  • 1 cup Oat Flour
  • 1 cup Rolled Oats
  • 1/2 cup Sugar
  • 1 1/2 Xanthan Gum
  • 1 tsp. Baking Powder
  • 1 tsp. grated Lemon Zest
  • 1/2 tsp. Sea Salt
  • 2/3 cup Raspberry Jam
Preheat oven to 375. Grease a 8 by 8 pan. Combine melted butter, and 1 tsp. vanilla in a bowl. Add flour, oats, sugar, xanthan gum, baking powder, lemon zest, and salt until well mixed. Press 1 cup of the mixture firmly into bottom of the greased pan. Add remaining 1 teaspoon of vanilla into raspberry jam and spread evenly over top. Sprinkle remaining oat mixture over top and bake 20-25 minutes. Let bars cool at least 30 minutes before slicing. Makes 16 bars.

These bars only lasted a couple hours after I made them, they were delicious. I used homemade raspberry jam, which I had canned last month. The recipe would work just as well with store bought preserves or jam. A very easy gluten-free dessert recipe.



Adapted from the back of the Bob's Red Mill Whole Grain Oat Flour package.
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