Apricot Oat Bars Wheat Free Food

APRICOT OAT BARS RECIPE

Steps:

• Make your flax egg. Mix flax meal with 2 tablespoons warm water in a small bowl and let it rest for 20 minutes while you prepare the rest of the ingredients.
• Preheat oven to 350 degrees Fahrenheit. You will need a 10x15-inch baking tray. Roast almonds in the baking tray until golden brown (about 12 minutes).
• Remove almonds from tray, allow tray to cool, then lightly grease the baking tray and set it aside until needed.
• Place all ingredients, except the flax egg and apricot jam into a food processor. (To do this by hand, chop almonds finely, blend oats into course flour, and combine with remaining ingredients.)
• Remove half the mixture and set aside. Add the flax egg to the remaining mixture and mix to combine.
• Transfer the mixture with egg into the prepared baking tray and press down evenly to create a bottom crust. Bake for 15 minutes until the crust is firm to the touch and lightly browned around the edges.
• Allow crust to cool slightly, then gently spread the apricot jam evenly over the entire surface. Sprinkle the remaining oat mixture over the top and return to the oven.
• Bake for 25 minutes, until the top crust is golden brown and inviting. Cool and cut into bars.

APRICOT GINGER CRUMBLE OAT BARS (GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.
• Whisk flour, almond meal, baking soda, and salt together in a bowl. Add oats, brown sugar, and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
• Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.
• Whisk 1/3 cup white sugar and cornstarch together in a small bowl. Add apricots and ginger and toss to coat.
• Spread apricot mixture over the crust. Sprinkle remaining 1/3 of the flour mixture on top.
• Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

APRICOT OAT BARS

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
• Filling: In a small bowl, mix together the jam and the apricots. Set aside.
• Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
• Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

APRICOT OAT BARS - WHEAT FREE

Steps:

• Preheat oven to 325 degrees.
• Put butter in a 9x13-inch baking pan and set in the oven while it preheats; this will melt the butter and grease the pan.
• Sift the oat flour, potato starch, soda, cinnamon, and salt into a bowl; stir in the brown sugar, rolled oats, and chopped almonds.
• Add the melted butter and mix well.
• Press 2/3 of this mixture into the greased pan.
• Spread the jam over the crumbs, keeping it away from the sides of the pan as much as possible.
• Cover with the remaining crumbs and press down firmly.
• Bake for about 45 minutes, until lightly browned.
• Cool in the pan before cutting.

APRICOT OATMEAL BARS, JUST LIKE YOU REMEMBER!

Steps:

• Preheat oven to 350 degrees. Spray bottom of a 9-by-13-inch rectangular pan with non-stick cooking spray. Set aside.
• Place the apricots in saucepan and cover with water. Bring to boil, then reduce heat and simmer 10 minutes. Remove from heat and drain. Set aside.
• In work bowl of electric mixer, combine flour, oats, sugar, baking soda and salt.
• Add butter and beat on low speed until a crumbly mixture is formed, about 1 minute. Place half the mixture into the pan and press firmly into an even layer.
• Spread apricots evenly over surface, then sprinkle remaining crumbs over the top. The pan will be almost full.
• Bake in center of oven until light golden brown, about 50 minutes. Remove to a rack and cool completely (do not cut while warm or bars will be too crumbly). Gently cut into 24 pieces with a small, sharp knife.
• Store in airtight container or cookie tin between layers of parchment or waxed paper.