Preparation time: 10 minutes / Baking time: 20 minutes / Makes 16 Squares
1 cup (250 ml) white bean flour*
1 cup (250 mL) pure uncontaminated rolled oats**
1/2 cup (125 mL) packed dark brown sugar
1 ½ tsp (7 mL) xanthan gum
3/4 tsp (4 mL) cinnamon
1/4 tsp (1 mL) ground allspice
1/4 tsp (1 mL) table salt
1/2 cup (125 mL/1 stick) unsalted
butter or buttery spread, melted
2 tsp (10 mL) pure vanilla extract, divided
2/3 cup (150 mL) berry preserves or berry jam
1. Place a rack in the middle of the oven. Preheat the oven to 350ºF (180ºC). Line an 8-inch square nonstick pan with foil that extends over the edges to make handles for easy removal. Grease the foil.
2. In a medium mixing bowl, whisk together the white bean flour, oats, sugar, xanthan gum, cinnamon, allspice and salt until thoroughly blended. Add the melted butter and 1 tsp (5 ml) of the vanilla and mix with a spatula until crumbly. Press 1 cup (250 ml) of this mixture firmly and evenly on the bottom of the pan.
3. Mix the remaining tsp of vanilla with the preserves and spread evenly on top. Sprinkle the remaining oat mixture over the preserves and pat firmly to make an even crust.
4. Bake 20 to 25 minutes or until the top is lightly browned. Cool bars in pan for 10 minutes on a wire rack. Use the foil handles to lift the bars onto a cutting board. Cool completely before cutting.
*Gluten-free brand required if you want this recipe to be gluten-free.
**If you have celiac disease or gluten sensitivity check with your physician about eating pure, uncontaminated oats