Blueberry Ginger Bars
I recently tried gluten free rolled oats, for the first time, in my cheesecake base and the entire family were pleased with the results. I enjoyed the taste and didn’t react adversely, so I decided to try a fruit dessert bar. This is one of the variations I made. I’ll post other versions separately, because the bases and fillings are different. I hope you and your family will enjoy them as much as we have.
Base:
2 cups pecan meal
2 cups of gluten free ginger cookies, crushed into crumbs
2 cups gluten free rolled oats
1 cup hard butter, organic salted
¾ cup organic brown sugar
1 tsp baking soda
3 tsp xanthan gum
½ tsp salt
Filling:
2 cups of organic or wild blueberries, washed and stems off
225 ml wild blueberry preserves
2 tsp tapioca starch
1 tsp lemon juice
2 tsp grated lemon rind
Preheat the oven to 350F.
In the bowl of a stand mixer, combine the pecan meal, cookie crumbs, rolled oats, brown sugar,
baking soda, xanthan gum and salt. Mix well on low speed using the paddle. Cut the hard butter into small squares. With the paddle on low, gradually add the butter to the dry ingredients, one piece at a time. Increase the speed to medium until all the butter has been well incorporated. Grease an 8 x 8” square glass dish or baking pan with butter. Pack about one half of the flour and butter mixture into the bottom of the pan. Set aside.
In a second bowl, combine the lemon juice, lemon rind and tapioca starch. Stir until the tapioca starch dissolves. Add the blueberry preserves and mix well. Gently stir in the fresh or frozen blueberries.
Spread the blueberry and lemon mixture, evenly, over the packed crust in the baking dish. Sprinkle the remaining flour and butter mixture over the top of the blueberry mixture. Pat gently into place.
Place in the preheated oven on the middle rack. Bake the bars for 40 to 45 minutes or until the top begins to brown nicely. Remove from the oven and place on a cookie rack to cool. When the bars have cooled completely, cut them into squares. Refrigerate the left over bars … if there are any!
Tags: blue berry, Celiac Disease, dessert, dessert bars, food allergies, food intolerances, food sensitivities, gluten free, lactose free, legume free, Liana Brittain, oatmeal, wheat free