Makes an 8” x 8” pan (16 squares) / Prep time: 40 minutes
- 1/2 cup butter or coconut oil melted
- 2 teaspoons pure vanilla extract divided
- 1 cup Sorghum Blend
- 1 cup gluten-free oats
- 1/2 cup organic sugar or coconut sugar
- 1 1/2 tsp xanthan gum
- 1 tsp grated lemon zest
- 1/2 tsp salt
- 23 up raspberry jam
Place a rack in the middle of the oven. Preheat the oven to 375° F. Line an 8” x 8” pan with foil and li
ghtly oil or spray.
In a medium mixing bowl, combine the melted butter and 1 teaspoon of the vanilla. Stir in the sorghum blend, oats, sugar, xanthan gum, lemon zest, and salt until thoroughly blended. Press 1 cup of this mixture firmly on bottom of prepared pan.
Mix remaining teaspoon of vanilla with raspberry jam and spread evenly over bottom crust in pan. Sprinkle the remaining mixture over the jam and pat firmly until smooth and even.
Bake 20 to 25 minutes or until top is nicely browned. Cool the bars in the pan for 10 minutes on a wire rack the lift the foil out and cool to room temperature. Cut into 16 squares.
Chef’s Note: You can use any flavour of jam, and if you like coconut you can sprinkle 1/4 cup over the jam before covering. Adapted from a recipe found in “1000 Gluten-Free Recipes” ~ Carol Fenster, PhD. Courtesy of Chef Kevin Wagner RNCP