Saturday, August 25, 2012

Raspberry Oatmeal Bars (with Spinach)

This recipe is originally by Jessica Seinfeld, from her book Deceptively Delicious. I altered it to be Gluten Free and used Raspberry instead of the blueberry her recipe calls for (mainly because raspberry is what I had on hand)




Raspberry Oatmeal Bars (with Spinach) GF version
Nonstick cooking spray
2 cups old fashioned oats (I use Fresh & Easy brand)
1 cup of GF flour (I use Pamela's)
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
1 tsp pure vanilla extract
3/4 cup butter or margarine, chilled
1 cup raspberry preserves (or any type you prefer)
1/2 cup spinach puree

Preheat oven to 375, coat 8X8 baking pan with spray. In a large bowl, combine the oats, flour, sugar, cinnamon, baking powder, salt, and vanilla, stir to mix well. Add butter/margarine and cut it quickly into the dry ingredients with two knives(I got frustrated, so I used my hands) until the mixture resembles coarse meal and is no longer powdery. Do not over mix. Set aside about half of the oat mixture; press the rest of it firmly into the pan. Bake until lightly brown at edges 13 to 15 min. Meanwhile, mix the preserves with the spinach puree in a small bowl. Spread the raspberry mixture over the partially baked oat layer, then sprinkle with the reserved oat mixture. Bake until the topping is slightly browned, 20 to 25 minutes. Let cool completely before cutting into 12 bars. Best to refrigerate for storing.

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