Browsing through Facebook this morning I came across a new recipe from Nicole Hunn, writer of the gluten free on a shoestring blog and cookbooks and her recipe for “Oatmeal Bars” jumped out at me. I love oatmeal in all forms especially one I can grab to go on busy mornings so I just had to give the recipe a try. And since I can never leave a recipe alone I added the flavors of dried cranberry, caraway seeds and extra spices. Topped with a cinnamon maple drizzle, these treats will be sure to go down easy.
Ingredients:
- 2 cups bobs all purpose one to one flour
- 1 cup and 2 tablespoons gluten free oat flour (blend 2 cup oats in your Vitamix or food processor until oats become flour, save the excess for another recipe)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- pinch of freshly grated nutmeg
- 1/4 teaspoon kosher salt
- 3/4 cup gluten free oats (BOB’S)
- 3/4 cup coconut sugar
- 2/3 cup dried cranberries, chopped finely
- 1 tablespoon caraway seeds
- 2 extra large eggs, beaten
- 6 tablespoons grass-fed butter (LOVE Kerry Gold)
- Almond milk, as needed to form dough
Drizzle:
- 1/3 cup confections sugar
- 2 teaspoons maple syrup
- almond milk until it reaches the right consistency
- dash of cinnamon
- small dash of salt
Directions:
Combine the flour, oat flour, baking soda, baking powder, caraway seeds, spices and salt in a large mixing bowl. Whisk to combine. Add coconut sugar and oats, whisk again. Fold in the cranberries with a spatula and set aside.
Melt your butter and let cool for a few minutes.
Crack eggs into a bowl and whisk, add vanilla and stir. Once butter has cooled enough add to the eggs and stir to combine.
Add the wet ingredients to the dry. Begin stirring with a spatula, then use your hands to bring the dough together. This is where you add almond milk to make the mixture into a cohesive dough with no dry spots but it should not be overly wet. Mine took about 1.5 tablespoons.
On your counter top (this sounds weird but it keeps the parchment from moving when you begin to roll out the dough) flick a little water down then top with a piece of parchment. Place the dough onto the parchment and shape into a rectangle. Take another piece of parchment, place on top of the dough, and roll out to about 1 inch thickness, shape into a rectangle again using a large knife and roll again until about 3/4 inch thick (I did mine a little thinner, by accident. lol)
Cut into bars and place onto your parchment lined cookie sheet. Bake for 10-12 minutes and remove from oven to cool completely on a cooling rack.
While the bars cool, make the drizzle. Mix all ingredients together and place in a small ziplock. Cut a tiny hole and use to drizzle over bars once they have cooled.
Adapted from Nicole Hunn’s, Oatmeal Bar recipe.
SWEET CAFFEINE 