I realize that for a lot of gluten-free eaters, oats are still a humongous question mark. I am able to tolerate them just fine, but I do make a point to find gluten-free-certified oats first. However, I'm fairly positive that the oats in this recipe could be substituted with quinoa flakes and the oat flour with sorghum, and you'd be just fine. If you're fine with oats, then please, continue on!
This recipe came on the back of the Bob's Red Mill gluten-free oat flour bag. I am allergic to raspberries, the fruit featured in the original recipe, so I substituted with a homemade marionberry jam that I made a few weeks ago (I know - it must seem like I'm always making homemade preserves!). Other than that, and the fact that I had no lemon so couldn't include the zest, the recipe is exactly as it appears on the bag. Coincidentally, that recipe is actually adapted from Carol Fenster. Regardless of the original recipe, the final product is fruity and crunchy and perfect for a snack.
Marionberry Oatmeal Bars
1 stick Earth Balance, melted
2 t. vanilla extract, divided
1 c. gluten-free oat flour
1 c. gluten-free rolled oats
1/2 c. sugar
1 1/2 t. xanthan gum
1 t. baking powder
1 t. grated lemon zest
1/2 t. sea salt
2/3 c. marionberry jam (or other fruit preserves)
- Preheat oven to 375'. Generously grease 8x8" pan.
- In medium bowl, combine melted Earth Balance and 1 teaspoon of the vanilla. Stir in flour, oats, sugar, xanthan gum, baking powder, lemon zest, and salt until thoroughly blended.
- Press 1 cup of oat mixture firmly on bottom of pan. Stir remaining teaspoon of vanilla into marionberry jam until smooth, then spread evenly on top. Sprinkle remaining oat mixture over jam, then pat firmly to make top layer smooth and even.
- Bake 20-25 minutes or until top is lightly browned and firm. Cool bars in pan for 30 minutes on wire rack. Cut into squares and serve at room temperature.