Gluten Free Jam Bars

 

Gluten Free Jam Bars

Makes an 8” x 8” pan (16 squares) / Prep time: 40 minutes 

Servings: 16
Calories: 1492 kcal
Ingredients
  • 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
Instructions
  1. 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
  2. ghtly oil or spray.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

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

Nutrition Facts
Gluten Free Jam Bars
Amount Per Serving
Calories 1492 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Sodium 237mg10%
Potassium 394mg11%
Carbohydrates 346g115%
Fiber 6g25%
Sugar 243g270%
Protein 2g4%
Vitamin C 43.1mg52%
Calcium 100mg10%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.