Cooking and Serving: 29 minutes | 9 bars
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | 1 ⅛ cups (135 g) oat flour
Description
Prep Time: 15 minutes | Cook Time: 14 minutes | Total Time: 29 minutes | Servings: 9 bars
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
1 ⅛ cups (135 g) oat flour
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon ground cinnamon
¾ cup (75 g) old-fashioned rolled oats, certified gf if necessary
¾ cup (164 g) packed light brown sugar
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
6 tablespoons (84 g) virgin coconut oil, melted and cooled
2 teaspoons pure vanilla extract
1 tablespoon milk, plus more as necessary, at room temperature
1 cup (115 g) confectioners’ sugar
⅛ teaspoon kosher salt
1 tablespoon milk, plus more as necessary, at room temperature
1 tablespoon (14 g) unsalted butter, at room temperature
½ teaspoon pure vanilla extract
Instructions
MAKE THE BARS
In a large bowl, place the flour, oat flour, baking soda, baking powder, salt.
and cinnamon, and whisk to combine well.
Add the rolled oats and brown sugar, and mix to combine, working out any.
lumps. In a separate small bowl, beat the eggs, coconut oil (or butter) and.
vanilla until well-combined.
Create a well in the center of the dry ingredients, and add the wet.
Add 1 tablespoon of milk, and mix until the dough comes together. It will be.
Add more milk with no dry patches.
Transfer the dough to a sheet of unbleached parchment paper and press and pat.
into a square about 1 inch thick.
Place a second sheet of parchment paper on top, and roll out until it is.
about 8 inches square, and about 3/4-inch thick.
Square the edges with your hands and/or a bench scraper.
Using a bench scraper or a large knife, remove the top sheet of parchment and.
slice the dough into 9 or 12 squares, depending upon the size you’d like.
Place the squares about 1 inch apart on the prepared baking sheet, and place.
in the refrigerator to chill until firm (about 10 minutes).
Remove the pan from the refrigerator, place in the center of the preheated.
oven, and bake until the bars are mostly firm to the touch and just beginning.
to brown on top, 12 to 14 minutes.
Remove from the oven and allow to cool completely on the pan.
MAKE THE (OPTIONAL) GLAZE.
In a medium-size bowl, place the confectioners’ sugar and salt, and whisk to.
Add 1 tablespoon of the milk, butter and the vanilla, and mix until a thick,.
If it’s too thick to pipe, add more milk reach the proper consistency.
Once the squares have cooled completely, pipe a zigzag pattern of glaze on.
Allow to set at room temperature.
MAKE THE BARS
In a large bowl, place the flour, oat flour, baking soda, baking powder, salt.
and cinnamon, and whisk to combine well.
Add the rolled oats and brown sugar, and mix to combine, working out any.
lumps. In a separate small bowl, beat the eggs, coconut oil (or butter) and.
vanilla until well-combined.
Create a well in the center of the dry ingredients, and add the wet.
Add 1 tablespoon of milk, and mix until the dough comes together. It will be.
Add more milk with no dry patches.
Transfer the dough to a sheet of unbleached parchment paper and press and pat.
into a square about 1 inch thick.
Place a second sheet of parchment paper on top, and roll out until it is.
about 8 inches square, and about 3/4-inch thick.
Square the edges with your hands and/or a bench scraper.
Using a bench scraper or a large knife, remove the top sheet of parchment and.
slice the dough into 9 or 12 squares, depending upon the size you’d like.
Place the squares about 1 inch apart on the prepared baking sheet, and place.
in the refrigerator to chill until firm (about 10 minutes).
Remove the pan from the refrigerator, place in the center of the preheated.
oven, and bake until the bars are mostly firm to the touch and just beginning.
to brown on top, 12 to 14 minutes.
Remove from the oven and allow to cool completely on the pan.
MAKE THE (OPTIONAL) GLAZE.
In a medium-size bowl, place the confectioners’ sugar and salt, and whisk to.
Add 1 tablespoon of the milk, butter and the vanilla, and mix until a thick,.
If it’s too thick to pipe, add more milk reach the proper consistency.
Once the squares have cooled completely, pipe a zigzag pattern of glaze on.
Allow to set at room temperature.
Notes
Nutritional information is approximate, based on 9 servings, and excludes the
Cholesterol: 37mg | Sodium: 217mg | Potassium: 124mg | Fiber: 2g | Sugar: 18g |
Vitamin A: 56IU | Vitamin C: 0.01mg | Calcium: 50mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an