Raspberry Bars

Raspberry Bars

These bars are as good as or better than the gluten filled variety. They are actually Gluten Free and Casein free!

¼ cup steel cut GF oats

2 tablespoons Silk Almond Milk Light

¾ cup quick cooking GF Oatmeal

1 cup GF Flour Blend (I use King Arthur Flour Gluten Free Multi-Purpose Flour©)

½ teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon xanthan gum

½ cup dairy free margarine (I use earth balance soy free), you can use butter if you are not dairy free

½ cup packed brown sugar

2 large eggs

1 teaspoon pure vanilla extract (check for gluten free)

¾ cup raspberry preserves

Preheat oven to 350 degrees

Prepare a 13”x9” cake pan with spray release (Gluten Free)

Measure the steel cut oats into a small bowl and add the 2 tablespoons almond milk, stir and set aside’

Measure the quick cooking gluten free oats, gluten free AP flour, cinnamon, salt and xanthan gum into a medium bowl and whisk to blend. Set aside.

With an electric mixer, beat the margarine (or butter) and the brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the Vanilla.

Gradually add flour mixture and continue mixing. Let stand for 10 minutes.

Remove 1/3 of the batter for topping and spread the remaining in the bottom of the prepared cake pan.

Top with the raspberry preserves, spreading evenly over the batter

Top with the remaining batter.

Bake for 25-30 minutes until tester comes out clean.

Serve warm or cooled and top with glaze if you wish.