Apricot Bars!

One of my husband’s favorite snacks are apricot bars that he gets from Mother’s Market, our local health food store here in Orange County. They are very small and just under $3 so I was determined to make some for him. I didn’t have a recipe but I picked up a bag of dried apricots and a jar of apricot preserves so that I would be ready. After searching for a vegan, gluten-free recipe that was simple, I made the bars tonight and oh boy! They came out perfect! I used the basic recipe from http://www.yourhomebasedmom.com/apricot-jam-bar-cookies/  and veganized it. I also added dried apricots and sliced almonds. My husband loved them!

Here is the recipe that I adapted. Enjoy!

APRICOT BARS

1 1/2 c. gluten-free all-purpose flour *

(* I actually used 1 1/4 c. gf all-purpose flour and 1/4 c. chickpea flour for a little protein).

1 tsp. baking powder

1 c. brown sugar

1 1/2 c. gluten-free oats

3/4 c. cold vegan butter (I used Earth Balance)

1 c. apricot jam/ preserves

8 chopped dried apricots (optional)

Sliced almonds (optional)

• Preheat the oven to 350. Line an 8 x 13 baking pan with parchment paper.
• Mix the flour, baking powder, oats and brown sugar together.
• Chop the cold vegan butter into smaller pieces and add to the mix. Combine until crumbly.
• Press 2/3 of the mix into the pan.
• Top with the apricot preserves and then layer with the chopped dried apricot.
• Crumble the remaining oat mix on top and sliced almonds if using.
• Bake at 350 for 35 minutes.
• Cut into bars and enjoy with a glass of almond milk. 😋

I like to line my baking dishes with parchment paper that is bigger than the bottom of the pan. This way, when I add my baking mix, some of the paper is still visible so that I can simple lift the entire thing out when it’s done baking. Then, I can lay it on a flat surface to cut into bars, instead of trying to cut into bars while they are still in the pan. No more knife scratches on baking pans!