Oatmeal Squares with Preserves
1 cup + 3 tablespoons sorghum flour
3/4 cup + 1 tablespoon arrowroot starch
1 and 1/4 teaspoon xanthan gum
3/4 teaspoon salt
3/4 teaspoon baking powder
1 teaspoon cinnamon
2 cups gluten-free old-fashioned oats
1 cup brown sugar, firmly packed
1 cup (2 sticks) unsalted butter, softened
1/2 cup pecans, chopped by hand (to retain the oil)
3/4 cup preserves (red raspberry or your choice)
Preheat oven to 400 degrees. Grease the bottom and sides of a 9” x 13” nonstick pan.
In a large bowl or stand mixer bowl, whisk sorghum flour, arrowroot starch, xanthan gum, salt, baking powder and cinnamon. Add oats, brown sugar, butter, and pecans. Blend on low. Set aside 1 and 1/2 cups of the mixture.
Press remaining mixture into the bottom of the pan. Spread evenly with preserves. Crumble the rest of the oat mixture over the top.
Bake in at 400 degree for 25-30 minutes (convection oven: 375 degree for 20 minutes) or until top is golden. The mixture is too wet to check with a toothpick. Cool thoroughly before cutting into bars. Yield: 24-30 bars. Freezes well.
***
I’m glad I had something to distract me from trying to eat these immediately. Although they would have tasted great, the bars would have crumbled. Instead, I let them set about an hour before cutting them. Then, I had to use a stiff plastic spatula; I was a bit concerned that they wouldn’t come out. But they were perfect in every way—buttery, with the oatmeal and pecan crunch, and the delicate flavor of the preserves. And they maintained their shape better than most gluten-free baked goods.
Warning: Do NOT make these right before you start a diet. They are still calling to me now.