I thought I’d squeeze in this last festive dessert before
heading out of town for the holidays. To be honest with you I had planned for
it to be a Christmas breakfast recipe, but I think the stick of butter and
white chocolate chips elevated it to a darn good dessert instead.
I absolutely love baking with gluten free oat flour (Bob’sRed Mill). Oat flour has a soft, beautiful texture that creates yummy gluten
free baked goods. The addition of
xanthan gum helps it bind together and you won’t miss the graininess that comes
with other GF flours.
I have actually based this dessert on a recipe from the
Bob’s Red Mill package. I like to use it as a base to create some cool and
funky bars - because bars are basically my favorite dessert, kind of like a
thick decadent cookie. Since I was
craving gingerbread flavors, I tossed in some cinnamon, ginger and cloves.
Plus, I love the combination of gingerbread spice and white chocolate
(check-out this holiday popcorn recipe) hence the creamy white chocolate chips.
The contrast of flavors is perfect and very festive.
The raspberry preserves provide a gooey, bright flavored
center that turns these bars into a flavor explosion. You can cut the bars into
16 squares for a nice afternoon treat or do what I did and only cut them into 9
squares for a power packed dessert! This gingerbread raspberry white chocolate
bar is a great way to celebrate the holidays and I hope yours are very merry
and bright.
Gingerbread Raspberry White Chocolate Bars {Gluten Free}
Liz Hughes-Virtually Homemade
Yield: 9 to 16 bars
Prep time: 15 minutes
Bake time: 20 to 25 minutes
Ingredients
- 1/2 cup (1 stick) unsalted butter or Earth Balance spread
- 2 teaspoons vanilla extract
- 1 cup gluten free oat flour
- 1 cup gluten free oats
- 1/2 cup sugar
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 2/3 cup raspberry preserves
- 1/2 cup white chocolate chips
- Preheat oven to 375° F. Grease an 8" x 8" pan. In a small glass bowl melt butter and combine with 1 teaspoon of vanilla. Set aside.
- In a medium bowl combine flour, oats, sugar, xanthan gum, baking powder, cinnamon, ginger, allspice and salt. Stir in butter mixture until well blended. Press 2/3 of the oat mixture into the bottom of the greased pan.
- Mix the raspberry preserves with the other 1 teaspoon of vanilla. Spread the preserves evenly on top of the oat mixture. Sprinkle the remaining oat mixture over top of the raspberry preserves.
- Bake 20 to 25 minutes or until top is lightly browned and firm. Place bars on a cooling rack and sprinkle with the white chocolate chips. Let cool for 30 minutes and then cut into 9 or 16 bars.
