Raspberry Oat Squares
AuthorlisaSource: http://livingwithout.com
Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper, covering bottom and sides of pan.
In a medium bowl, use a fork to whisk together oats, teff, amaranth, brown rice flour, tapioca starch, cinnamon, baking soda, salt, and xanthan gum. Set aside.
Using an electric mixer, beat the butter and molasses until light and fluffy.
Add egg and vanilla extract and beat to combine.
Gradually add flour mixture and continue mixing.
Remove 1/3 cup batter and set aside for topping.
Press remaining batter into the bottom of prepared pan.
In a bowl, mix together raspberry preserves and fresh raspberries. Spread mixture over batter in pan.
Scatter clumps of reserved batter on top of the raspberry layer.
Place in oven and bake for 30-35 minutes, until topping is lightly browned. Cool completely and cut into squares.
Ingredients
Directions
Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper, covering bottom and sides of pan.
In a medium bowl, use a fork to whisk together oats, teff, amaranth, brown rice flour, tapioca starch, cinnamon, baking soda, salt, and xanthan gum. Set aside.
Using an electric mixer, beat the butter and molasses until light and fluffy.
Add egg and vanilla extract and beat to combine.
Gradually add flour mixture and continue mixing.
Remove 1/3 cup batter and set aside for topping.
Press remaining batter into the bottom of prepared pan.
In a bowl, mix together raspberry preserves and fresh raspberries. Spread mixture over batter in pan.
Scatter clumps of reserved batter on top of the raspberry layer.
Place in oven and bake for 30-35 minutes, until topping is lightly browned. Cool completely and cut into squares.
