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Karen’s Blueberry Oat Linzer Bars – Gluten Free

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

Makes: 16 squares

1 stick unsalted organic butter, softened

¾ 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

¼ teaspoon sea salt

½ teaspoon almond extract

⅔ cup blueberry jam, see recipe

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.

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