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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 Healthline.com and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
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Carol's in the kitchen, cooking up recipes for her next cookbook and www.CarolFenster.com

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Oat, Blueberry, and Walnut Bars

Summer is here. Lots of picnics, backyard barbecues, and beach parties. To me, this means people might be eating while standing up rather than seated at a table.

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.

Because of this, I’m always on the lookout for desserts that can be eaten without a utensil, perhaps even without a fork. This means desserts that can sit on a buffet table or be carried with you as you mingle at a party.

For me, this bar fits the bill. It is extremely easy to make, it’s made from healthy ingredients, and it’s not too sweet. (You can also cut the sugar to ¼ or 1/3 cup if you like.)  And, you can vary the jam. It’s equally delicious with jams made from raspberry, blackberry, fig, strawberry, or cherry.

Oatmeal

Many of you may not remember that there was a time when oats were off-limits for the gluten-free diet because they could be contaminated with wheat. Thanks to several manufacturers we can now buy various forms of gluten-free oats and oat bran that are grown and processed in controlled settings to make them safe for us.  So, here is a delicious, easy dessert that uses oats.  Enjoy!

 

Gluten-Free 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. Use your favorite nuts such as pecans, almonds, or pine nuts. These bars are 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* or ground flaxmeal

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.

Per serving:  175 calories; 2g protein; 7g total fat; 2g fiber;27 g carbohydrates; 16mg cholesterol; 119mg sodium

 

GF Flour Blend

1 ½ cups sorghum flour or brown rice flour

1 ½ cups potato starch

1 cup tapioca flour

Whisk together and store in a dark, dry place.

 

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