Eosinophilic Esophagitis Friendly Dairy Free Raspberry Oat Bars
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Learn more →Ingredients
16 servings
For the oat base and crumble
- ½ cup dairy free butter, cold and cut into small cubes
- 1 ½ cups old-fashioned rolled oats
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup packed light brown sugar
- ½ tsp baking soda
- ¼ tsp salt
For the filling
- 1 cup raspberry jam
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
In a large mixing bowl, combine the rolled oats, flour, brown sugar, baking soda, and salt. Scatter the cold dairy free butter cubes over the dry ingredients and work them in with a fork or pastry cutter until the mixture resembles coarse, clumpy crumbs with pea-sized pieces of butter throughout.
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