Karen’s Blueberry Oat Linzer Bars – Gluten Free
Mar 12, 2019, Updated Dec 13, 2020
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
- Preheat oven to 350 degrees. Line a 9″ X 9″ pan with parchment paper to fit, lightly grease.
- Place all ingredients except the jam in a stand mixer, and mix until combined (reserve 1 T. oats as directed).
- 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.
- Crumble the rest of the dough over the top, I like to do this in large chunks. Keep some jam exposed.
- Sprinkle with the reserved 1 T. of oats. Press down slightly.
- Bake until just golden and a little bubbly, about 15 minutes.
- Cool completely. Cut with a sharp knife into 4 rows across, and 4 rows down, yielding 16 squares.
- Sprinkle with a little confectioner’s sugar (most are gluten-free).
This recipe may not be reproduced without the consent of it's author, Karen Sheer.