Giada DeLaurentiis’ Apricot Oat Bars (the gluten & dairy free version)
1 Jar Apricot Jam or Preserves
8 Dried Apricots, chopped into 1/4-inch pieces
1 3/4 Cups Oat Flour (you can make this by pulsing Oats into a powder/flour)
1 Cup Packed Light Brown Sugar
1 teaspoon Ground Cinnamon
3/4 teaspoon Sea Salt
3/4 teaspoon Baking Soda
1 3/4 Cups Old-Fashioned Oats
1 Cup Chopped Walnuts
1 Cup Coconut Oil, melted
1 Egg (or vegan substitute), beaten
1 teaspoon Vanilla Extract
Preheat oven to 350 degrees. Spray a a 9 x 13 inch baking dish with sunflower oil spray. Line with parchment paper and spray/coat again.
In a small mixing bowl, mix together the filling ingredients and set aside.
In a large bowl, whisk together the oat flour, brown sugar, cinnamon, salt and baking soda. Stir int he oats and walnuts. Add the coconut oil, eggs and vanilla and stir until incorporated.
Press half of the crust mixture into the bottom of the prepared pan (using hands or spoon). Using a spatula, spread the filling over the bottom layer of crust, leaving a 1/2 inch border around the edge of the pan. Cover the filling with the remaining crust mixture and press to flatten. Bake until light golden, about 30-35 minutes. Cool for 1 hour (refrigerating works great!). Cut into bars and store in an airtight container for up to 3 days.
Oats are an excellent energizing snack, so making your oat flour to substitute for white flour not only cuts out the gluten but ups the fiber, and healthy carbs. Check out my post on energy boosting snacks from examiner.com to get more info!