Holiday Raspberry Squares Modified Gluten Free
Ingredients
  • 1 /2cups sifted Bob Red Mills 1 to 1 Gluten Free Baking Flour
  • 1 / 2tsp baking soda
  • 1 / 2tsp salt
  • 1cup firmly packed organic light brown sugar
  • 1 / 2cup gluten-free oats
  • 1cup medium-chopped walnuts
  • 3 / 4cup melted KeriGold Butter
  • 1 / 4cup chopped raisins
  • 1 / 2cup seedless raspberry jam
  • Crust:
  • 1 1/2 sticks cold unsalted buttercubed, plus more for dish, 3/4 cup
  • 1 1/2cups Bob Red Mills 1 To 1 Gluten Free baking flour
  • 2/3cup organic light brown sugar
  • 1teaspoon kosher salt
  • Filling:
  • 1 stick unsalted buttersoftened, 1/2 cup
  • 1cup light brown sugar
  • Pinch salt
  • 1/3cup Organic Brown Rice Syrup
  • 1/4cup Bob Red Mills 1 To 1 Gluten Free baking flour
  • 3cups coarsely chopped pecans
Instructions
  1. Heat oven to 375 degrees. Sift together flour, baking soda, and salt into mixing bowl. Add brown sugar, oats, and nuts and mix until combined by hand or with a mixer. Add melted butter and mix. Press half of the mixture into a greased pan that is roughly 7 inches by 11 inches. Combine raisins and jam and spread over the layer in the pan, leaving about 1 /2 inches between the jam and the side of the pan. (They’re hard to remove from the pan if the jam sticks to the side between flour layers). Top with remaining flour mixture and lightly press down. Bake for 30 minutes. Cool and cut into squares. Makes about 30 squares.
  2. Gluten Free Lady Famous Pecan Bars (I make these every year! They are so easy and a huge hit with everyone! Not as sticky sweet as pecan pie, much better! )
  3. Filling directions Preheat oven to 350 degrees F.
  4. Line a 13 by a 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
  5. In a food processor, blend together flour, Xanthan gum, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into the bottom of a buttered baking dish and bake in the oven until golden in color, about 20 to 25 minutes.
  6. Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour, and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
  7. Remove from pan by pulling up the foil sides and putting it on a cutting board pecan side up. Cut bars in the desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days… but they won’t last that long! 🙂
Recipe Notes

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