Courtesy of Allergic Living and Alisa Fleming
- 1 1/2 Tbsp. + 1 1/2 cups gluten-free quick or rolled oats, divided
- 2/3 cup packed brown sugar
- 1/2 cup light canned coconut milk
- 4 Tbsp. dairy-free margarine, divided
- 3/4 tsp. vanilla extract
- 1 Tbsp. flaxseeds
- 2 Tbsp. cornstarch or tapioca starch
- 3/8 tsp. baking soda (1/4 tsp. above 3,000 ft.)
- 1/8 tsp. salt
- 1/8 tsp. xanthan gum
- 2 Tbsp. applesauce
- 2/3 cup diced apple (about 1/2 medium apple, cored and peeled)
- Preheat your oven to 350 F, and grease and flour (any gluten-free flour) an 8×8-inch baking dish
- Grind 1 1/2 Tbsp. of the oats in your spice grinder until they turn into flour
- In a small pot, whisk together the oat flour and the brown sugar, followed by the coconut milk. Place the pot over medium heat, and whisk in 2 Tbsp. of the margarine.
- When the sauce begins to bubble, continue to cook it for 5 minutes, whisking often.
- Remove the pot from the heat. Whisk in the vanilla, and let it cool for 10 minutes
- Meanwhile, place 1/2 cup of the oats and the flaxseeds in your spice grinder. Blend into flour
- Place the oat-flax mixture into a medium sized bowl, and stir in the remaining 1 cup of oats, cornstarch or tapioca starch, baking soda, salt and xanthan gum.
- Add the remaining 2 Tbsp. of margarine, the applesauce, and 1/2 cup of the cooling caramel sauce. Stir to combine
- With slightly wet hands, press the sticky dough evenly into your prepared baking dish.
- Top the dough with the diced apple, and gently press pieces into the dough. Drizzle the top of the dough with 2 tablespoons of the caramel sauce.
- Bake for 30 minutes, or until the cooked dough appears firm and slightly pulls away from the sides of the pan.
- Allow to cool for 30 minutes before cutting into bars. They will still be a touch fragile, so be gentle when removing from the pan.
- Enjoy the bars as is, plate them and drizzle with the remaining caramel sauce.