Preparation Time: 10 min. | Baking Time: 20 to 25 min.
Makes 16 squares
1 cup (250 ml) white bean flour
1 cup (250 ml) pure uncontaminated rolled oats*
½ cup (125 ml) packed dark brown sugar
1½ tsp (7 ml) xanthan gum
¾ tsp (4 ml) cinnamon
¼ tsp (1 ml) ground allspice
¼ tsp (1 ml) table salt
½ cup (125 ml/1 stick) unsalted butter or buttery spread, melted
2 tsp (10 ml) pure vanilla extract, divided
⅔ cup (150 ml) berry preserves or berry jam
*If you have celiac disease or gluten sensitivity check with your physician about eating pure, uncontaminated oats.
- Place a rack in the middle of the oven. Preheat the oven to 350°F (180°C). Line an 8-inch square nonstick pan with foil that extends over the edges to make handles for easy removal. Grease the foil.
- In a medium mixing bowl, whisk together the white bean flour, oats, sugar, xanthan gum, cinnamon, allspice and salt until thoroughly blended. Add the melted butter and 1 tsp (5 ml) of the vanilla and mix with a spatula until crumbly. Press 1 cup (250 ml) of this mixture firmly and evenly on the bottom of the pan.
- Mix the remaining tsp of vanilla with the preserves and spread evenly on top. Sprinkle the remaining oat mixture over the preserves and pat firmly to make an even crust.
- Bake 20 to 25 or until the top is lightly browned. Cool bars in pan for 10 minutes on a wire rack. Use the foil handles to lift the bars onto a cutting board. Cool completely before cutting.
Nutrients Per Serving
|1 square||% Daily Value|
|Saturated fat (g)||4||20|