October 18, 2008
In my applescotch dessert post I mentioned a cookbook that was an old favorite of mine, Mennonite Country Style Recipes. Well, I pulled it out again and decided to try converting another recipe. With only one change (butter instead of shortening), one addition (xanthan gum), and one substitution (gluten-free flour for wheat flour), I came up with a great gluten-free dessert (breakfast).
I've already said that I'm a fan of bars because they are quicker and easier than making cookies. You could try these in cookie form, but I think the recipe lends itself particularly well to bar form. Also, keep in mind that while we now have access to gluten-free rolled oats, they are not instant oats. The larger rolled oats have a tendency to make things fall apart. These bars hold together pretty well, but I'm not sure how they would do as cookies. Another option would be to try whirling the oats in a food processor for a bit.
Gluten-Free Apple BarsIngredients:
3/4 c. (1 1/2 sticks) butter
1 1/2 c. brown sugar
1 tsp. vanilla extract
2 c. gluten-free flour mix (I used a sorghum mix)
1/2 tsp. salt
3/4 tsp. baking powder
3/4 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. xanthan gum
1 1/2 c. gluten-free oats
1/3 c. gluten-free flour mix
2 medium-sized apples, peeled and chopped
2/3 c. walnuts, chopped (optional)
3/4 c. raisins (optional) (I omitted these)
Beat together the butter and brown sugar. Add the eggs and vanilla, beating until fluffy. Combine the flour, salt, baking powder, baking soda, cinnamon, and xanthan gum. Add, along with the oats, to the butter mixture. Mix just until incorporated. Stir together the 1/3 c. flour, apples, nuts, and raisins. Fold into the mixture. Spread into a sprayed 10 x 15 inch jelly roll pan. Bake at 350 degrees for 25 minutes. Set the pan on a wire rack to cool before cutting.
try them--although I will probably
substitute something else for the oats, as I can't have them.
Thanks for sharing the recipe.
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