Wednesday, February 25, 2015

Fruit filled breakfast bars

Fruit filled breakfast bars
2 c gluten free flour blend (I use cup4cup)
2 cups gluten free oats (I like to blend the oats when I'm giving these to my 8 month old so the oats are too much for her to chew)
1/2 cup packed brown sugar
1/2 teaspoon salt
1 cup cold, unsalted butter, chopped into 1/2-inch cubes
2 tablespoons cold water
1 cup fruit preserves or jam

1. Preheat the oven to 350 degrees F.

2. In the bowl of a food processor, combine the flour, oats, brown sugar, and salt. Pulse for 30 seconds.

3. Add the butter and cold water and pulse until the dough holds together when pressed.

4. Grease a jelly roll pan, line it with parchment paper, and grease the parchment paper.

5. Divide the dough mixture in half and press half into the prepared baking dish, using the back of a spatula to press down evenly.

6. Spread the preserves evenly on top of the dough. Sprinkle the remaining dough evenly on top of the preserves and gently press down using the back of a spatula.

7. Bake for 45 minutes, or until golden brown.

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