-inspired by Everyday Food
Special Equipment Needed
-electric hand mixer is very helpful
-8"x8" baking pan
Note: This recipe uses my gluten-free flour mix:
Jeanne's Gluten-Free All-Purpose Flour Mix (mix together and store in a cool, dark place):
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
(you can also use the gluten-free flour mixture (not baking mix) of your choice--just be sure it contains xanthan gum. Or, you can add 1/4 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the bars)
1/2 C (1 stick; 4oz; 115g) unsalted butter, softened
1 1/2 C (210g) Jeanne's Gluten-Free All-Purpose Flour Mix
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp ground cinnamon
1/2 C (105g) dark brown sugar (you can also use light brown sugar)
1/4 C (50g) granulated sugar
1 large or extra large egg
1 C (100g) chopped pecans (or nut of your choice)
1/2 C (120ml) sweet jam of your choice
extra butter for greasing pan
Preheat oven to 350 degrees. Grease your baking pan with extra butter.
In a small bowl, mix together flour, baking powder, salt, and cinnamon.
In a larger bowl, using a hand mixer, beat together butter and the 2 sugars until light and fluffy--about 3 minutes. Add the egg and beat for another 2 minutes. Add the flour mixture and beat until just combined. With a spoon, stir in the chopped nuts.
Press half of the dough into your prepared baking pan. Smooth top. Spread your jam on top of the dough, leaving a 1/4 inch border around the edges (the jam will stick to the places it touches on the sides of the pan). Evenly sprinkle the remaining dough on top of the jam and press to form a top layer.
Bake at 350 for 30-35 minutes--until top is a golden brown. Place pan on wire rack to cool.
Cool completely before cutting into bars.