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Sunday, 10 November 2013

Oatmeal Peach & Mango Bars

I regularly make my Oatmeal Berry Jam Bars, then slice and freeze them so we have snacks for lunches or other occasions.  This alternate version of those bars was so different in taste (and yet equally delicious), I thought it was worth posting on it's own.  I used a deliciously chunky peach-based jam for these bars.  In fact, they were being eaten so quickly in my house, I had to quickly snatch a handful out to freeze for lunches!  Enjoy!

Oatmeal Peach & Mango Bar

Preheat oven to 350F. Butter a 9x13 pan.
Mix the following:
1 ½ cups Kristin’s Gluten-free Flour Mix *see note below
¼ tsp xanthan gum
1 ½ cups regular oats (make sure they’re gluten-free, if Celiac or sensitive)
1 cup packed brown sugar
1 ½ tsp baking powder
¼ tsp salt
Add and cut in with pastry cutter until you have coarse crumbs:
¾ cup + 1 Tbsp butter

Put half the mixture in your pan. Press gently to flatten a bit.
Spread evenly (and gently) over the base:
2 cups peach-based jam (I love using a peach, mango and orange preserves jam by E.D. Smith, but any nice peach (or peach-mango)-based jam will work as well.  If the jam is more chunky than smooth, I find this is even better in the end result!)
Sprinkle the top with the other half of the mixture. Press down gently.

Bake ~40-45 minutes until golden brown. Let cool before cutting. I find these are best eaten after waiting several hours to overnight. We love to cut them into squares and put in those snack-sized freezer bags and freeze. Pop them in the kid’s lunches for a snack! Enjoy!
* If you don’t want to make a full batch of Kristin’s GF flour mix – just use the following for this recipe:
¾ cup brown rice flour, ¼ cup sorghum flour, ¼ cup cornstarch OR 3 Tbsp arrowroot starch, 2 Tbsp potato starch, 2 Tbsp tapioca starch, ¾ tsp xanthan gum

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