These little fruit squares remind me of fruit and grain breakfast bars. After making these and then proceeding to eat almost the entire pan in one afternoon, it reminded me of my high school days when I would eat 3 or 4 of those breakfast bars a day -that’s way too many!
I used 1/2 C almond flour in this recipe, but if you don’t keep almond flour in your pantry you may be able to substitute rice flour or sorghum flour. Or you could probably use 1 C gluten free all-purpose flour to replace the almond and arrowroot flour. You usually can’t sub almond flour, but in this particular recipe I think it may work.
This past week I made a few desserts using some different flours, such as sorghum and rice, but every time I use them it just re-affirms my decision to use almond flour. Not only is it tremendously healthy, but in my opinion it’s the best tasting gluten free flour available. I think many people choose not to use almond flour because you have to order it on-line, otherwise it’s tremendously expensive. Also, it’s a little bit harder to substitute than other flours. But I’ve found that if you use it in conjunction with arrowroot or tapioca and reduce the amount of fat/oil in the recipe (because of the fat in the almond flour) it makes for the best tasting gluten free foods. I also like coconut flour, but I’ll save that for another day 🙂
- ½ C Packed Light Brown Sugar or Coconut Palm Sugar
- ½ C Arrowroot Flour or Cornstarch
- ½ C Blanched Almond Flour
- ¼ Tsp. Baking Soda
- ⅛ Tsp. Salt
- 1 C Gluten Free Instant Oats
- ½ C Earth Balance Butter, Softened (if you soften it in the microwave, be sure it's just soft and not mostly melted)
- ½ - ¾ C Jam Of Choice (I recommend apricot or seedless raspberry)
- Preheat oven to 350 degrees. Line an 8 inch square baking pan with foil and spray with GFCF cooking spray.
- In a large bowl, combine brown sugar, arrowroot, almond flour, baking soda, and oats.
- Add the softened butter and mix with a pastry blender or your hands until it forms a crumbly mixture.
- Press 2 cups of the mixture into the bottom of the prepared pan.
- Spread the jam over the oat mixture not going within ¼ inch of the edge.
- Sprinkle the remaining crumb mixture over the top and lightly press into the jam.
- Bake for 35 to 40 minutes or until lightly browned. Cool completely. Remove from pan using the foil as handles and use a spatula to remove to keep squares in tact.