Jam Bars

             1 1/2 cups whole wheat flour

• 1 1/4 cups rolled oats
• 1/2 cup coconut oil (feel free to substitute butter)
• 1/4 cup raw honey
• 1/4 cup pure maple syrup
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 cup jam or preserve of choice

Method:

1. Preheat the oven to 350F
2. Butter an 8" square baking or cake pan and line the bottom with parchment paper.
3. In a large bowl, whisk the flour, oats, salt, and baking soda.
4. Add the coconut oil (preferably melted), honey, and maple syrup.
5. Transfer about 2/3 of the mixture to the prepared baking pan. Pack the mixture down firmly.
6. With a spoon, spread the jam or preserves over the dough.
7. Sprinkle the remaining 1/3 mixture over the preserves.
8. Finish with a sprinkle of oats to cover any bare areas.
9. Bake for 20 - 25 minutes or until the top is golden brown.
10. Allow to cool completely before cutting.

From: https://www.myhumblekitchen.com/2012/09/naturally-sweetened-whole-wheat-oatmeal-jam-bars/#google_vignette

Nana's Chocolate Peanut Butter Bars (Grain Free)

1/2 c. butter, softened
1/2 c. brown sugar
2 1/2 c. powdered sugar
2 tsp. baking soda
2 c. peanut butter
2 eggs
1 tsp. vanilla
1/2 c. chocolate chips

Combine all, except chocolate chips, and mix well. Spread into a 9x13 inch baking pan. Bake at 350 degrees for 20 minutes. Reduce temperature to 300 and bake another 10-15 minutes. Sprinkle chocolate chips evenly over the top. Let sit until soft, then spread. Refrigerate to harden chocolate, then slice.

Peanut Butter Chocolate Chip Oatmeal Bars

1/2 c. peanut butter
1/4 c. brown sugar
1/4 c. honey
1 egg
2 T. oil
1 tsp. vanilla
1 c. oats
3/4 c. gluten-free flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 c. chocolate chips

Preheat oven to 350 degrees. Line an 9x13 inch baking pan with foil or parchment paper and set aside.  In a large bowl, mix together the peanut butter, sugar, honey, egg, oil, and vanilla until fully combined. Add in the oats, flour, salt, baking soda and mix until combined. Add the chocolate chips and fold them into the batter. Spread the batter into the prepared baking pan. Bake for 15-20 minutes at 350 degrees or until the top is set and lightly golden brown. Allow to cool in the pan, then cut into bars.


Based on: http://www.livewellbakeoften.com/2015/08/20/healthy-peanut-butter-chocolate-chip-oatmeal-bars/

Coconut Granola Bars

1 c. oats
1/3 c. unsweetened shredded coconut
1 T. coconut flour
2/3 c. chopped nuts/seeds
1/3 c. cranberries/dried fruit
1/3 c. honey
1/4 tsp. salt
3 T. coconut oil
1 T. brown sugar

Combine all ingredients and press into a 8x4" baking pan lined with parchment paper. Bake at 350 degrees for 20 mins. Cool completely, then cut into bars. Wrap with plastic wrap and store in the refrigerator.

Chocolate Chip Pumpkin Bars

2  1/2c. oat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 tsp. cinnamon
1/8 tsp. nutmeg
pinch of ground cloves
1 c. canned pumpkin (not pumpkin pie mix)
2 tsp.vanilla extract
1/2 c. unsweetened applesauce
1/2 c. brown sugar
1 T. olive or coconut oil
1/3 c. chocolate chips, plus 2 T. for sprinkling on top

Whisk together oat flour, baking powder, baking soda, salt and spices; set aside.  In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil, and applesauce. Slowly add in oat flour mixture and mix until just combined. Gently fold in 1/3 cup of chocolate chips. Pour batter into greased 9x13" pan and sprinkle remaining 2 tablespoons of chocolate chips on top. Bake for 25 minutes at 350 degrees. Once finished baking, cool 10 minutes.

Adapted from:  http://www.ambitiouskitchen.com/2013/10/healthy-pumpkin-chocolate-chip-oat-bars-vegan-gluten-free/

Oatmeal Coconut Bars

3/4 c. coconut oil
1/2 c. white sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. GF flour
1/2 tsp. salt
1 c. oatmeal
1 c. coconut flakes, unsweetened

Blend oil and sugars together. Then add eggs and vanilla. Stir in dry ingredients. Pour into a 9"x 13" pan and bake at 350 degrees for 25 mins.

Lentil Cookie Bars

1 c. lentil flour
1 c. oatmeal flour
1 tsp. baking soda
1/2 tsp. salt
3/4 c. brown sugar
1/4 c. white sugar
1/2 c. coconut oil
2 eggs
1/2 T. pure vanilla extract
1/2 c. chocolate chips

Combine dry ingredients, then stir in wet ingredients until a thick batter forms. Add chocolate chips. Place dough on a parchment-lined cookie sheet, and spread as much as possible, til about 1/3" thick.    Bake at 325 degrees for 25 mins, until lightly golden all over.

(May also use as a cookie cake.)

Strawberry Oatmeal Bars

1 3/4 sticks salted butter, cut into pieces
1 1/2 c. gluten-free flour
1 1/2 c. oats
1 c. brown sugar
1 tsp. baking powder
1/2 tsp. salt
One 10 to 12-ounce jar strawberry preserves (or any flavor)

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into a 9x13" baking dish sprayed with cooking spray or lined with parchment paper. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

From: http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe.html

Easy and delicious!

Chocolate Chip Cookie Cake

2 c. gluten-free flour (King Arthur Measure for Measure)
1 tsp. baking soda
1/2 tsp. salt
3/4 c. light brown sugar
6 T. white sugar
9 T. coconut oil
2 eggs
1 T. pure vanilla extract
1 c. chocolate chips

1/3 c. water (or as needed to thin it down just soft enough to roll)

(sprinkles, opt.)

(frosting, opt.)

Combine dry ingredients, then stir in wet ingredients until a thick batter forms. Add chocolate chips. Place dough on a parchment-lined pizza pan (pizza stone works great).  Cover with a second piece of parchment, then roll until 1/2"-1/4" thick (not all the way to the sides because dough will spread a bit).  Bake at 325 degrees for 25 mins, until lightly golden all over.

Comes out perfect!

Adapted from: http://glutenfreeonashoestring.com/gluten-free-chocolate-chip-cookie-cake/

Cookie Balls (no bake)

1 c. oatmeal
1/2 c. chocolate chips/dried cranberries/nuts/seeds
1/2 c. peanut butter
1/2 c. ground flax seed or chia seeds
1/3 c. honey
1 tsp. vanilla, opt.

Combine all ingredients and mix thoroughly. Refrigerate dough 20-30 mins., then use your hand to roll into small balls. Store in an air-tight container in the fridge.

Addictively good.

Three Ingredient Peanut Butter Cookies

1  egg
1 cup peanut butter (or almond butter)
1/3 cup honey

Optional: chocolate chips (1/2 cup), raisins (1/2 cup), or 1/4 cup shredded coconut and 1/4 cup pitted dates, or 1/4 cup chopped dried fruit and 1/4 cup nuts…or you choose what to put in!

Mix all the ingredients together, stirring well. Drop the batter on parchment paper or silicone baking sheet, a heaping tablespoon for each cookie. Bake at 350 degrees for 8 minutes. Cookies should start to brown slightly around the edges. They may seem too soft, but if they’re starting to brown they’re good to go. Cool for 5 minutes before moving to a cooling rack.

From: http://www.thankyourbody.com/recipe-3-ingredient-peanut-butter-cookies/

Yum!

Peanut butter and Jelly Cookies

1 c. peanut butter
1 tsp. vanilla
2 eggs
7 T. Jule's flour mix
1/4 c. honey
Jelly, any flavor

Add all ingredients in a large bowl and mix thoroughly. Use hands to shape balls of dough and place on greased cookie sheets. Use your thumb to push down the middle of each ball. Bake at 350 degrees for 12 minutes. Allow to cool, then fill each center with jelly.

These are high protein cookies.

Breakfast Cookies

1/4 c. coconut oil, or butter, softened
1/2 c. honey or maple syrup
2 eggs
1 tsp. vanilla
1 c. nut butter
2 1/2 c. oats
1 tsp. baking soda
1/4 c. chocolate chips or dried cranberries
1/4 c. chia seeds (or other kind)
1/4 c. sunflower seeds

Combine honey and oil until creamy. Add eggs, vanilla, and baking soda.  Mix well. Add nut butter; then stir in oats, seeds, and chocolate chips/cranberries.  Drop onto cookie sheet. Bake at 350 degrees for 10-12 mins.

No-Bake Honey & Oat Peanut Butter Bars

1/3 c. honey
3/4 c. peanut butter
1 tsp. vanilla
1 c. oatmeal
1/2 c. oatmeal flour
1/4 c. sunflower seeds
1/4 c. chocolate chips

Mix all ingredients until well mixed. (May need to add a little sweet rice flour if too sticky.)  Roll into balls, or spread evenly on a cookie sheet and cut. Freeze for 20 minutes; store in an airtight container in the refrigerator.

Honey Oatmeal Cookies

1 c. honey
1 c. butter, softened
2 eggs
1 tsp. vanilla
2 c. flour
1 1/2 c. quick-cooking oats
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp.- salt
1 c.semi-sweet chocolate chips, opt.
1/2 c.chopped nuts, opt.

Preheat oven to 350°F. In the bowl of an electric mixer, cream together honey and butter until smooth. Beat in eggs, one at a time, and add vanilla; mix well. Combine flour, oats, baking powder, baking soda, and salt; mix well. Add flour mixture to honey mixture in two parts; mix well after each addition. Stir in chocolate chips and nuts. Drop by heaping teaspoonfuls onto parchment-lined or greased baking sheets. Bake for 12 to 16 minutes or until lightly browned. *You may substitute carob chips, raisins or dried cherries for chocolate chips.

From: http://www.honey.com/print/honey-oatmeal-chocolate-chip-cookies

Grain-Free Granola Bars

2.5 cups mixed nuts and seeds (add about 1/2 cup of each variety of nut/seed)
1/2-1 cup dried fruits
1/4 cup shredded unsweetened coconut
2 tablespoons cacao nibs or mini chocolate chips (optional)
1/4 cup coconut oil
1/3 cup almond butter (or other nut butter)
1/3 cup raw honey
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
pinch nutmeg


Begin by pouring the nut/seed ingredients into a food processor. If using large pieces of dried fruit you can also add them to the processor at this time or chop them by hand.
Pulse ingredients for a short time. You aren’t trying to get them super tiny – larger chunks are okay.
Add the coconut, chopped dried fruit, coconut and chocolate chips to the mixture.
In a saucepan, warm and mix together the remaining ingredients.
Turn off the heat and pour the nut mixture into the saucepan to combine all ingredients together.
Pour the mixture into an 8×8 silicone pan or similar size container lined with parchment paper.
Press firmly and evenly to make a square.
Place in the freezer for two hours.
Store in refrigerator or freezer.

From: http://wholelifestylenutrition.com/recipes/appetizers-snacks/grain-free-granola-bars-a-favorite-for-school-lunches/

These are soooo delicious you don't want to stop eating them.

Scripture Cookies

3/4 c. butter, or 2/3 c. oil
1/3 c. milk or water
1 1/2 c. sugar
2 eggs
2 c. oatmeal flour
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking soda
3 c. oats

Beat the first four ingredients together. Mix in the rest of the ingredients. Drop by teaspoonfuls onto a  cookie sheet lined with parchment paper. (These like to stick, so the parchment paper is important!) Bake at 350 degrees for 15 mins.  Cool a few minutes before removing.

This is a gluten-free version of the Scripture Cookie recipe puzzle found in the January 2014 Friend Magazine.

*I have since revised the recipe as below. I think they came out even better.

3/4 c. butter
1 1/2 c. sugar
2 eggs
2 c. oatmeal flour
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking soda
2 c. oats

Citrus Cookies

1/2 c. shortening
1/2 c. sugar
1/4 c. lemon or lime juice
1 tsp. zest
1 1/2 c. white rice flour
1/2 tsp. baking powder
1/2 c. arrowroot

Blend all together. Refrigerate for 30 mins. Roll into 1" balls. Bake at 350 degrees for 15 mins. Roll in powdered sugar, if desired.

Shortbread

1/2 c. shortening (or 1/3 c. butter)
1/2 c. white rice flour
1/2 c. arrowroot
1/2 c. powdered sugar
1/8 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla

Combine all ingredients in a food processor. Mix for 1 min. Form into a large circle on a cookie sheet. Cut into 8 slices. Bake at 350 degrees for 17 mins. Cool 30 mins. Reslice; sprinkle with powdered sugar.

For Lemon Shortbread: increase rice flour to 3/4 c. and add 1 T. lemon juice. Ice with:
1 c. powdered sugar
2 tsp. lemon juice
2 tsp. lemon zest

Lemon Bars

1/2 c. lemon juice
1 tsp. lemon zest
1/2 c. shortening
1 c. white rice flour
1/2 c. arrowroot
1/2 c. powdered sugar
1/8 tsp. baking powder
1/8 tsp. salt

Combine all ingredients. Press into a 9x13' baking dish. Bake at 350 degrees for 25 mins.  Cool, then pour on lemon filling.

Lemon Filling:
1/2 c. arrowroot
1 1/4 c. sugar
1 c. water
1 1/2 c. lemon juice
1 tsp. lemon zest

Combine all ingredients in a saucepan. Bring to a gentle boil over med. heat, stirring constantly. Lower the heat, and cook 1 min. more. Pour over the crust. Cool and refrigerate. Sprinkle with powdered sugar and cut into bars.