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G-Free Oatmeal Raspberry Bars

G-Free Oatmeal Raspberry Bars
Delicious! One word describes this tasty treat. I think this Raspberry Bar heads to the top of my favorites list. Gracie, my oldest daughter and I, tried to convince my other daughters and their friends that they would not like these bars. Unfortunately, our tactics did not work and we eventually had to give in and share. There is only one slice of these delicious bars setting on my beautiful glass cake plate. Now I am left to figure out a place where I can hide it so that I can enjoy it tomorrow. 

This is yet another great recipe that I converted for a Gluten Free Mama fan. Eloise sent me one of her favorite recipes, but needed not only gluten free but dairy free too. This recipe calls for shortening. I used Spectrum® Shortening. It is an all vegetable shortening that is non-hydrogenated and has zero grams of Trans Fat. It is made from Palm Oil. It is gluten free, dairy free, vegan and cholesterol free. With all that said, it bakes up very well and is a great alternative to butter.

You can bake these in a 9 inch square cake pan. For best results, line with foil and lightly spray with cooking spray. I made mine using a 9 inch tart pan that has a removable bottom that pops out. This makes it easy to remove from the pan and slide onto a cake plate or desired decorative plate. Enjoy!

Oatmeal Raspberry Bars


1 cup Mama’s Almond or Coconut Blend Flour
½ tsp. xanthan gum
½ cup brown sugar
¼ tsp. baking soda
⅛ tsp. salt
1 cup gluten free oats

¾ cup Spectrum® Shortening
2 Tbsp. cold water
¾ cup raspberry jam (Mama’s favorite is Smucker’s Simply Fruit)

Directions: Preheat oven to 350°. Use a tart pan that has a removable bottom. Spray with cooking spray. Or, line an 8 inch square pan with foil. Lightly spray with cooking spray.

In a medium bowl, combine flour, xanthan gum, brown sugar, baking soda, salt and gluten free oats. Mix well. With a fork, work the shortening into the dry ingredients until all the dry ingredients are moistened. Add the water and continue working the ingredients in with the fork. Use hands if desired.

Spray desired pan. Press two thirds- three quarters of the dough into the bottom of the pan. Spread jam within ¼ inch of the edge. Pinch off small pieces of the remaining dough and sprinkle over the top of the jam and press lightly into the jam.

Bake at 350° for 35-40 minutes. Allow to cool completely.

By |October 27th, 2010|Just Desserts|8 Comments

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