I’m really quite excited to share this recipe. Not only are these bar cookies incredibly easy, delicious and fast to make, they are foolproof. As you can see from the photographs, they are also quite lovely.
The other day, I went to the used book store to get another old, reliable cookbook to flip through for inspiration and settled on a Better Homes and Gardens cookbook from 2000. I’ve mentioned many times before that I’ve found that the recipes in the time-tested classic cookbooks are simple and they really work because they’ve been tested in test kitchens. So here is another example for your enjoyment.
Allergen-free Apricot Oatmeal Bars
Yield: 25 bars
Prep: 20 minutes
Bake: 35 minutes
- 1 cup dried apricots, snipped into small pieces(I use a clean kitchen scissor)
- 3/4 cup water
- 1/4 cup sugar
- 1 tablespoon tapioca starch
- 1 cup or 125 grams Pamela’s Gluten Free Artisan Flour blend, the DARK BLUE BAG
- 1 cup gluten free oats
- 2/3 cup brown sugar
- 1/4 teaspoon baking soda
- 1/2 cup Earth Balance margarine or butter if you can eat dairy
- Preheat oven to 350 degrees.
- Line a 9 by 9 inch pan with parchment paper sling. (Link)
- In medium saucepan combine apricots with the water. Bring to boiling: reduce heat.
- Simmer covered for 5 minutes. Meanwhile combine the ¼ cup sugar with the tapioca starch, stir into apricot mixture and cook and stir about 1 minute more until thickened and bubbly.
- In medium bowl combine gluten free flour, oats, brown sugar and baking soda.
- Either using a pastry blender or food processor cut Earth Balance into the flour mixture until it resembles coarse crumbs. See photograph.
- Reserve one half cup of this crumb mixture.
- Press remaining crumb mixture into bottom of the parchment paper lined pan. Press very hard so this will stay together when baked. Spread with the apricot filling. Sprinkle with the reserved crumb mixture and press it gently into the filling.
- Bake on bottom rack for 30 minutes. Move to middle rack and bake 5 more minutes until top is golden.
- Remove from oven and place on wire rack to cool.
- After 10 minutes use the parchment sling to remove the bars onto the cooling rack.
- Allow to cool completely and then cut into bars.
- Now enjoy!
Adapted from Better Homes and Gardens Cookbook