I’m in clean out the pantry mode. By pantry, I mean that little space underneath my IKEA dresser where I keep my home canned treats. As I’ve mentioned before, I came to canning somewhat late in the season last year, so I don’t have that much jam to use up. Still, visions of perfect little strawberries make me want as many empty, fillable jars as possible ASAP. As far a neurosis go, it’s not a bad one to have.
I realized recently that when I make something from another blog, even if it’s great (like these are!) I tend not to share it here. I also realized recently that this is silly! Inspiration (and buttery treats) should be passed around.
I am always happy to find recipes like this one that are almost gluten-free. Head on over to Elsie Marley for the original and you’ll see what I mean. The base is mostly almond flour and oats (of course I use gluten-free ones).
To make the bars gluten-free, I subbed a cup of Bob’s Red Mill All Purpose gluten-free flour and 1/2 t xanthan gum for the cup of flour that the original recipe calls for. Use whatever gluten-free all purpose blend you have on hand, as long as it doesn’t have baking soda or powder. Other than that, I followed the recipe to the letter and used up a jar of my peach lavender jam from last summer. These are unbelievably easy and are definitely going into my regular treat rotation.