Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

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Gluten-Free Oat, Blueberry, and Walnut Bars

Oatmeal. The word invokes images of home, wholesomeness, and all-American goodness. Thanks to several manufacturers we can now buy various forms of gluten-free oats that are grown and processed in controlled settings to make them safe for us.

Carol Fenster's vegan oat bars use gluten-free oats and oat bran from Bob's Red Mill..

Vegan oat bars use gluten-free oats and oat bran.

But?despite being able to buy gluten-free oats in many forms?rolled and thick-rolled, groats, flour, steel-cut, and quick-cooking?I still missed the oat bran I used in my homemade breads and muffins to make them even more wholesome.

Well, good news! Now, we can buy gluten-free oat bran online at Bob’s Red Mill and it is on sale during May (and hopefully in stores soon). Try it in these very nutritious bars and use it in your own baked goods or simply stir in to hot cereal. As little as ¼ cup adds important fiber and nutrients.

Oat, Blueberry, and Walnut Bars

adapted from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)

Blueberries, cinnamon, and walnuts team up with rolled oats and oat bran to make a hearty, flavorful bar that is also quite versatile. Feel free to change the filling—-it is equally delicious using raspberry, fig, or strawberry jam. Or, use your favorite nuts such as pecans, almonds, or pine nuts. These bars also vegan and freeze and travel well.

1/2 cup butter or buttery spread, melted

2 teaspoons pure vanilla, divided

1 cup GF Flour Blend (see below)

3/4 cup GF rolled oats*

1/2 cup packed light brown sugar

¼ cup GF oat bran*

1/4 cup walnuts, finely chopped

1 ½  teaspoons xanthan gum

1 teaspoon baking powder

1/2 teaspoon sea salt

1/4 teaspoon ground cinnamon

2/3 cup blueberry jam

*Check with your physician before eating gluten-free oats.

[1] Place rack in middle of oven. Preheat oven to 375°F. Generously grease 8-inch square nonstick (gray, not black) metal pan. Or line pan with aluminum foil, leaving 2-inch overhang for easy removal. Grease foil.

[2] In medium bowl, combine melted butter and 1 teaspoon vanilla. Stir in flour blend, rolled oats, brown sugar, oat bran, walnuts, xanthan gum, baking powder, salt, and cinnamon until thoroughly blended, then press 1 ½ cups of mixture firmly on bottom of pan.

[3] Stir remaining teaspoon of vanilla into blueberry jam until smooth, then spread evenly on top. Sprinkle remaining oat mixture evenly on jam, then pat to make smooth and even.

[4] Bake until top is lightly browned and firm, about 20 to 25 minutes. Cool bars in pan for 30 minutes on wire rack. If using foil lining, invert pan onto large cutting board and remove foil before cutting into 16 squares. Otherwise, serve bars directly from pan. Makes 16 small bars.

GF Flour Blend

1 ½ cups sorghum flour

1 ½ cups potato starch

1 cup tapioca flour

Whisk together and store in a dark, dry place.

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