Karen’s Blueberry Oat Linzer Bars – Gluten Free

Click here to see the related post

Spring Blueberries are fresh in markets and delicious. An easy “press-in” dough recipe!

Just a great combination of complimentary ingredients – ground nuts, cinnamon, sweet jam… confectioner’s sugar and oats for texture.

Ingredients

  • 1 stick unsalted organic butter, softened
  • 3/4 cup confectioner's sugar
  • 1 cup gluten-free all purpose flour mix, such as Arrowhead Mills
  • 1 cup ground nuts, combination pecans & almonds
  • 3 tablespoons gluten-free oats, divided - 2 T. for dough, 1 T. for topping
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon almond extract
  • 2/3 cup blueberry jam, see recipe

Instructions

  1. Preheat oven to 350 degrees. Line a 9″ X 9″ pan with parchment paper to fit, lightly grease.
  2. Place all ingredients except the jam in a stand mixer, and mix until combined (reserve 1 T. oats as directed).
  3. The mixture will be crumbly. With your hands, gather the dough so it comes together.
    Place about 2/3’s of the dough into the prepared pan. Press down. Dollop with the jam and smooth all over.
  4. Crumble the rest of the dough over the top, I like to do this in large chunks. Keep some jam exposed.
  5. Sprinkle with the reserved 1 T. of oats. Press down slightly.
  6. Bake until just golden and a little bubbly, about 15 minutes.
  7. Cool completely. Cut with a sharp knife into 4 rows across, and 4 rows down, yielding 16 squares.
  8. Sprinkle with a little confectioner’s sugar (most are gluten-free).
  9. This recipe may not be reproduced without the consent of it's author, Karen Sheer.

     

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *