I met Chrystal Carver at the Indy Gluten Free and More Food Allergy Fest. Her amazing bubbly personality drew me in! She has an energetic love for simple and delicious food! I got my hands on a copy of her book (thank you!) and its amazing. Its just the way I love to cook! The less ingredients the better!
You can score her book Sweet & Simple Gluten-Free Baking Irresistible classics in 10 ingredients or less! Photos by Mary Bernsenon on amazon, but I am also giving away a copy to one lucky reader!
Chrystal is also letting me share one of her fab recipes! Check it out!
Preheat oven to 350°F (180°C).
Position the oven rack in center of oven. Greased 9x9x2 inch pan; set aside.
In a medium mixing bowl combine flour, oats, brown sugar and baking soda.
Cut in butter until flour mixture looks crumbly.
Reserve half of the crumbly flour mixture for the topping.
Press the remaining flour mixture into the bottom of the pan.
Spread fruit jam on top.
Sprinkle with remaining flour mixture.
Bake for 30-35 minutes or until the top is golden brown.
Remove the pan from the oven and cool on a wire rack.
Cut into 24 bars.
Store in an airtight container at room temperature.
PREP TIME: 15 minutes
COOK TIME: 30 minutes
For this recipe, Chrystal uses her all-purpose glu
ten-free rice flour blend that has been prepared in
advance. Rather than making a whole batch, you can
scale it down to ½ cup white rice flour +
¼ cup tapioca flour +
¼ cup potato starch.
Did you make this recipe?Be sure to snap a picture and post it to Instagram with the hashtag #VegetarianMamma! I love seeing our recipes being recreated!
All photos from the book must be credited to Mary Bernsen.
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