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berrie-oat-wondie-bars

Photo by: Kathryn Barnard
Comments: 0
 

Recipe

A favorite among many of my customers, family, and friends. The cobbler like topping over a thick layer of berries is hard to resist. These won’t last long in the house! Our favorite berry combination at Flying Apron is raspberries and blueberries.

Yield : 12 bars

Ingredients

  • 5 cups gluten-free oats, divided
  • ¼ cup brown rice syrup
  • ½ cup maple syrup, divided
  • 1 cup extra virgin olive oil
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3½ cups mixed berries
  • ¼ cup corn flour or arrowroot powder

Directions

1. Place 2 cups of the oats in a food processor and pulse until the oats resemble fine oat bran. Set aside.

2. Preheat the oven to 375 degrees F.

3. In the bowl of a standing mixer fitted with the paddle attachment, combine the reserved oat flour, the remaining 3 cups oats, and the brown rice syrup, ¼ cup of the maple syrup, olive oil, salt, and vanilla until thoroughly combined, about 3 minutes.

4. Firmly press two-thirds of the dough onto a 9- by 12-inch baking sheet. Bake until light brown, about 15 minutes.

5. While the dough is baking, combine the berries, corn flour, and the remaining ¼ cup of the maple syrup in a medium-size bowl.

6. Evenly distribute the berry mixture over the baked oat crust. Crumble the remaining one-third of the dough over the berries, pressing it down firmly. Bake until a golden crust forms, about 40 minutes.


© 2009 Jennifer Katzinger
 

Nutritional Information

Nutrients per serving (% daily value)

500kcal (25%)
105mg (4%)
66g
8g
23g (35%)
0g
3g (16%)
15g
4g
0mg (0%)
16g
11g
120mg
340mg
1mcg RAE (0%)
4mg (7%)
47mg (5%)
3mg (19%)
 

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