I love cooking and baking. It’s a way to relax for me.
Coming up with fun and tasty creations for my family to sample is one of life’s greatest pleasures for me. However, with me eating gluten free, it’s been a struggle to keep up with what my family wants and what I can eat. Most often, I have relegated to making two different meals especially at breakfast. These gluten free and dairy free apricot oat bars have been a lifesaver for me. I can make them to suit my dietary needs right now, and my family doesn’t notice a single bit of difference in the taste.
Part of the ease of these bars is using Bob’s Red Mill gluten free baking mix.
It’s a 1:1 ratio of other flours, so you don’t have to “tweak” the recipe to much to suit your gluten free needs. Just use it in place of regular flour in your recipes for a delicious gluten free treat! I also used their Turbinado sugar in this recipe, for an organic sweetener. It’s got bigger grains that help hold up to big flavors while using less sugar overall.
Begin by adding 1 cup of Bob’s Red Mill gluten free baking mix to a large mixing bowl.
Add 1 cup of oats, 1/2 cup turbinado sugar and 1/2 teaspoon baking powder. Melt 1/2 cup of coconut oil and pour into the bowl. Mix ingredients together until crumbly, but moist. Preheat oven to 350°.
Press 2/3 of the mix into an 8×8 ungreased baking pan.
Carefully spoon 8 ounces of apricot jam over the bottom crust. You can use any flavor jam for this recipe and have it turn out fantastic, too. Sprinkle the remaining flour/oat mixture over the top. Bake for 25-30 minutes, until the crust is browned and middle is bubbly. Allow to cool completely and cut into squares. Enjoy! These will keep for about 2 days on the counter, 4 in the fridge, if you can get them to last that long!
These are terrific for breakfast, snack or for taking on the road!
Amount Per Serving: