DessertAugust-September 2014

Gluten-Free Classic Apricot Bars

MAKES 40 SMALL SQUARES

 

Photography by Benko Photographics

Photography by Benko Photographics

Apricot filling and a crust made with coconut sugar and flax meal make this dessert bar rich and flavorful.

Crust

1 cup Mary’s Baking Blend or gluten-free
     all-purpose flour blend of choice
½ teaspoon xanthan gum
¼ cup coconut sugar or date sugar
2 tablespoons golden flax meal or chia seeds
½ cup unsalted butter, dairy-free butter alternative
    or non-hydrogenated organic shortening,
    chilled and chopped

Filling

½ cup dried apricots
1 teaspoon lemon zest
½ teaspoon lemon extract
2 tablespoons honey, rice syrup or maple syrup
½ cup coconut sugar
½ teaspoon baking powder
½ cup Mary’s Baking Blend or gluten-free all-purpose flour blend of choice
-Confectioners’ sugar, optional

1. Preheat oven to 350°F. Lightly grease an 8x8-inch baking pan or line it with parchment paper.

2. To make crust, place flour blend, xanthan gum, sugar and flax meal in the container of a food processor affixed with the blade attachment. Process to combine ingredients. Add cold, chopped butter and pulse until mixture resembles a coarse meal.

3. Press crust mixture evenly into prepared pan. Place in preheated oven and bake 15 minutes. Remove crust from oven and let cool slightly before adding filling.

4. To prepare filling, place apricots in a small pan and cover with water. Boil 10 minutes until fruit is soft. Drain and place apricots in the container of a food processor with the blade attachment. Add zest, lemon extract, honey, sugar, baking powder and flour blend and pulse until ingredients are well combined.

5. Spoon filling on to baked crust, pressing the filling down gently with the back of a wet spatula or wooden spoon in order not to disturb the crust. Place in preheated oven and bake 30 minutes.

6. Remove from oven and let cool completely before cutting into 1x1¾-inch squares. Sprinkle with confectioners’ sugar, if desired. These bars can be made the day before and let sit overnight.

Each square contains 62 calories, 3g total fat, 1g saturated fat, 0g trans fat, 6mg cholesterol, 5mg sodium, 9g carbohydrate, 1g fiber, 5g sugars,1g protein, 5Est GL.

Recipe by Gluten Free & More contributor Mary Capone, author of  The Gluten-Free Italian Cookbook. To buy this cookbook, click here.


Mary's Baking Blend

MAKES 6 CUPS

Store this blend in a tightly covered container in the refrigerator until used.

2 cups brown rice flour
2 cups white rice flour
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca starch/flour

Mix ingredients together.

Each cup contains 564 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 127g carbohydrate, 4g fiber, 7g protein.

 

Comments (1)

I love date bars, so when I ran across this recipe for Gluten-Free Classic Apricot Bars, I had to give them a try ! The bars came out of the oven just enough to be cooled and ready to eat and they're a hit !! I couldn't find coconut sugar, so I substituted granulated sugar and they turned out perfectly. This fall, I plan to take them to a family reunion -- of course, I'll double and bake them in a 13x9x2" cake pan. Will that affect the texture in a negative way? Let me know. Thanks for the delicious recipe !

Posted by: barbreisner@gmail.com | June 29, 2014 4:09 PM    Report this comment

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