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Categories:Viewed: 22 - Published at: 7 years ago
Ingredients
- 3/4 cups Butter, At Room Temperature
- 23 cups Light Brown Sugar
- 2 cups Gluten Free All Purpose Baking Flour (I Use Bob's Red Mill Gluten Free All Purpose Baking Flour)
- 1 teaspoon Xanthan Gum
- 1 teaspoon Sea Salt (use Half This Amount Or Less For Regular Salt)
- 1 cup Finely Chopped Walnuts
- 10 ounces, weight Gluten Free Blueberry Jam/preserves (I Use Crofter's Premium Spread Wild Blueberry)
Method
- Preheat the oven to 350 F. Line a 13 x 9 x 2-inch rectangular baking pan with heavy duty foil or parchment paper.
- Press gently into the corners and allow enough foil to overhang the top edges of the pan for easy removal after baking.
- If using foil, spray lightly with gluten-free non-stick cooking spray.
- In the bowl of an electric mixer, beat the butter and brown sugar until smooth.
- I find a paddle attachment works best for this dough if you have one for your mixer.
- Add flour, xanthan gum, and salt.
- Beat on low/medium speed until dough comes together resembling cookie dough.
- Add the chopped nuts and beat on the lowest speed just until they are incorporated into the dough.
- Reserve 1 cup of dough for the crumb topping.
- Press the remaining dough into the prepared pan.
- Bake the crust for 10 minutes.
- Remove from the oven and allow to cool for 10 minutes on a wire rack.
- Heat the jam in the microwave for 20-30 seconds to make it easier to spread.
- Evenly spread the jam over the crust.
- Crumble the reserved dough on top of the jam.
- Bake for 15 more minutes or until the crumbs and edges of the crust are lightly browned.
- Remove from the oven and place on a wire rack to cool.
- Grasp edges of the foil or parchment paper and lift bars out of the pan and onto a smooth surface.
- Cut it into bars with a pizza cutter.
- Serve warm or allow to cool and then place in a sealed container and chill before serving.
- Garnish with whipped cream and fresh blueberries.
- Or serve with gluten-free vanilla ice cream.
