Gluten Free Cherry Orange Oatmeal Bars Recipe

Bar Ingredients:

• Natural spray oil for pan
• 3 cups gluten-free rolled oats
• 1/3 cup 365 Everyday Value Smooth Almond Butter
• 1 cup dried sour cherries, or a mix of cherries and raisins
• 1/2 cup orange juice
• 1/3 cup 365 Everyday Value Wildflower Honey
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3 egg whites
• 2 tablespoons 365 Everyday Value Organic Finely Ground Flaxseed

Bar Directions:

1. Preheat oven to 350F.
2. Lightly spray an 8-inch square pan with oil; set aside.
3. Mix together oats, almond butter, cherries, orange juice, honey, nutmeg, salt and egg whites in a bowl; press firmly into pan.
4. Bake until golden brown around the edges, about 35 minutes.
5. Let cool 5 minutes, sprinkle flax seed over the top, let cool completely, cut into bars and serve.

[Recipe Courtesy of Whole Foods Market]

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Gluten Free Lemon Squares Recipe

Crust Ingredients:

• 1 cup gluten free flour substitute
• 1/4 cup granulated sugar
• 1 teaspoon xanthan gum
• 5 tablespoons cold unsalted butter

Crust Directions:

1. Preheat oven to 350°F.
2. Spray bottom of 8-inch square baking pan with cooking spray and dust with rice flour.
3. Mix flour, sugar, and xanthan gum in a bowl.
4. Add butter and mix with a mixer until crumbly.
5. Press dough into bottom of baking pan.
6. Bake in center of oven for 15 minutes or until very light golden.

Lemon Filling Ingredients:

• 3 eggs
• 3/4 cup granulated sugar
• 2 tablespoons gluten free flour substitute
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup fresh lemon juice
• 2 teaspoons lemon rind
• 1/2 teaspoon pure lemon extract
• Confectioner’s sugar

Lemon Filling Directions:

1. Beat eggs at high speed in a large bowl until foamy.
2. Add sugar, flour, baking powder, salt, lemon juice, lemon rind, and lemon extract. Beat until well blended.
3. Pour onto partially baked crust.
4. Bake for 20 minutes or until set. Cool on rack.
5. Cut into 16 squares and sift confectioner’s sugar on top.
6. Serve at room temperature or slightly chilled.

[Recipe Courtesy of Simply GF]

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Ingredients:

• 2 eggs
• 1 cup of brown sugar (not packed)
• 3/4 cup of palm oil
• 1 cup of coconut flakes
• 1 cup of chopped walnuts
• 2 cups of Pamela’s baking and pancake mix.
• 1 package of enjoy life chocolate chips

Directions:

1. In a mixer, combine the eggs, sugar, and palm oil. When combined add the coconut flakes and about 1/2 of the walnuts (you will need more walnuts for the topping later). Press the batter (which will be stiff) into a 10 x 13 inch greased glass baking dish. I will lightly flour my hands and press it in with my fingers to get it flattened out into the dish. Open and empty an entire package of chocolate chips onto the pressed dough. Spread them out evenly. Place the cookie bars into a preheated oven and bake at 350 degrees Fahrenheit for 25 minutes or until the batter is golden brown and comes out clean in the center when you do a toothpick test.
2. Immediately after removing the cookie bars from the oven carefully spread the melted chocolate chips with a cheese spreader or other utensil. Let the cookies cool about 10 minutes at room temperature before cutting. It is important you cut the bars when the chocolate is still warm, as the chocolate topping will crack on you if you try to cut them after the chocolate has hardened. I clean the knife after each cut and then immediately refrigerate the bars without removing them from the pan. After they are cooled in the refrigerator and the chocolate has hardened then I remove the pre-cut cookie squares and plate them.
3. Once they’ve cooled and hardened, serve them with a cup of tea. If you’re family is anything like mine they will devour the entire 10×13 plate in less than 24 hours unless you quickly hide them!

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Gluten Free Swedish Nut Bars Recipe

Nut Bar Ingredients:

• 6 eggs
• 1 1/2 cups white sugar
• 3 1/2 cups finely ground almonds
• 3 teaspoons almond extract
• 1 1/2 teaspoon of cinnamon

Nut Bar Directions:

1. Pre-heat oven to 325 degrees.
2. Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper.
3. Grease the paper.
4. Separate the eggs and reserve the whites.
5. Beat egg yolks until thick and tripled in volume.
6. Add sugar slowly, beating until very thick.
7. Add extract and cinnamon.
8. Slowly fold in nuts.
9. Beat egg whites until stiff but not dry.
10. Fold them into the yolk mixture.
11. Pour batter into prepared pan.
12. Bake for one hour or until done.
13. Cool in pan for 10 minutes then turn out and remove paper.
14. Cool completely.
15. Cut as needed.
16. Serve topped with whipped cream and chopped almonds.

[Recipe Courtesy of All Recipes]

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