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Raspberry Oat Squares

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

Source:  http://livingwithout.com

 1 cup certified gluten-free rolled oats
 ¼ cup teff flour + ¼ cup amaranth flour + ¼ cup tapioca starch (or 1/2c gluten free flour)
 ½ tsp ground cinnamon
 ¼ tsp baking soda
 ¼ tsp salt
 ¼ tsp xanthan gum
 ½ cup unsalted butter, softened
 1/4c cup molasses
 1 large egg
 1 tsp pure vanilla extract
 1 cup raspberry preserve
 ½ cup raspberries, fresh
1

Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper, covering bottom and sides of pan.

2

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.

3

Using an electric mixer, beat the butter and molasses until light and fluffy.

4

Add egg and vanilla extract and beat to combine.

5

Gradually add flour mixture and continue mixing.

6

Remove 1/3 cup batter and set aside for topping.

7

Press remaining batter into the bottom of prepared pan.

8

In a bowl, mix together raspberry preserves and fresh raspberries. Spread mixture over batter in pan.

9

Scatter clumps of reserved batter on top of the raspberry layer.

10

Place in oven and bake for 30-35 minutes, until topping is lightly browned. Cool completely and cut into squares.

Nutrition Facts

Serving Size 10 servings