I created this egg free, low sugar bar recipe for Cheryl of GFGoodness probably 2 years ago... I'm a little behind on posting it!
She wanted a recipe that used gluten free rolled oats. She also needed them to be egg free, corn free, and dairy free. (And I think there were a few other qualifications, but I can't remember what they were!)
At any rate, this is what I created for Cheryl. I've had several people test it with wonderful results. These bars are very simple to make and are an easy fall dessert!
I hope you enjoy them... even if I am 2 years behind schedule!
*Many thanks to Chef Joe of Culinary in the Country , for allowing me to use his picture to help me illustrate how delicious these bars are! While Chef Joe's bars are made from wheat flour & oats they look nearly identical to this gluten free version! Thanks Joe!
Gluten Free, Vegan Apple Cinnamon Bars
Created by Carrie @ Gingerlemongirl.com
free of gluten, dairy/casein, eggs, nuts, gums and soy printer-friendly recipe.
½ cup brown rice flour
½ cup arrowroot starch
½ cup sorghum flour
1 teaspoon gluten free, corn free baking powder
1/4 teaspoon salt
1 ½ cups GF certified rolled oats (or half oats and half quinoa flakes)
1/4 – 1/3 cup packed brown sugar
½ – 3/4 cup coconut oil (NOT melted) -or- Spectrum Palm Shortening
2-3 small apples, any variety, seeds removed, coarsely chopped or grated
2 teaspoons cinnamon
3 tablespoons agave nectar
Preheat oven to 350 degrees. Whisk together all flours, baking powder, salt, and GF certified oats. Stir in brown sugar, and lastly cut in coconut oil or Spectrum shortening with a knife or fork, until it resembles very small peas within the dry mixture. You should have a crumbly dough. Press one half of the bar mixture into a greased 8″ square (or small rectangular) pan. In a small saucepan cook chopped apples, cinnamon, and agave nectar just until apples are soft – 10 to 15 minutes. Pour apple mixture over the pressed bar mixture.
Sprinkle second half of bar mixture over the top of apples and pat lightly. Bake at 350 for 30 – 40 minutes or until light brown. Let cool completely before cutting into squares. Makes 9 large bars. Enjoy!