I am a huge fan of having guest bloggers here on Fawnalicious. So far only Katie has with her fantastic Basque Red Bean Soup. I have been super busy lately getting the new PT clinic up and running so have barely had chance to cook for myself and the family, much less write about it. So this brings us up to today's delicious recipe from the Great Auntie Bert. Now, while everything that follows is her creation, this is my blog after all and therefore I get to take a moment to talk about her.
Bert is a special friend, colleague, godmother and 'Auntie' to our daughter. I hope beyond hope that anyone reading this has friends like her. She is one of those friends that makes your life easier by just being a part of it. Anyone who knows her is aware of the love and generosity she brings to those she spends time with. She makes being a parent a little easier with each visit shared. And now she comes through again with the following recipe which she happens to have talked big about for weeks now, but I have never tasted since they get gobbled up by anyone who comes close to them. Now I will make them my darn self.
"This is a lovely treat, which is super easy and can be a little more sweet or less sweet depending on how you might choose to adapt it. It has been used a breakfast bar in a pinch, or a pre-exercise snack.
Prep time 10 min, bake time 30 min, and they freeze well~
Makes 16 bars
I am not a stickler for following recipes and this with this one you can get away with that behavior for sure!
Bert’s Gluten-free Raspberry Oatmeal Bars
- 1 1/4 cups gluten free flour
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 cups old-fashioned rolled oats, divided
- 1 cup raspberry jam
- 1 large handful of choc chips 43% cacao (optional, although why wouldn’t you!)
- 1 medium handful of walnuts chopped, (optional)
1.Preheat oven to 350°F. Coat 9-inch-square baking dish with cooking spray.
2.Combine flour, cinnamon, baking soda, and salt in large bowl.
3.Cream sugar and butter until light and fluffy. Beat in egg and vanilla and almond extracts until smooth. Add flour mixture to butter mixture; mix until combined. Stir in 13/4 cups oats. Spread 2/3 of batter on bottom of prepared baking dish. Spread raspberry jam over the batter with back of spoon.
4.Add remaining 1/4 cup oats to remaining batter. Crumble over top of raspberry jam. Bake 30 minutes, or until golden. Cool, then cut into bars.
Bert's fav gluten-free AP flour blend
In the mix!
(adapted from many sources…..)"