Ingredients
Scale
- 1 1/2 cup gluten free quick oats
- 2 1/2 cups gluten free flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup vegan soy free butter, OR homemade
- 1/2 cup maple syrup
- 1 cup non dairy milk
- 1 1/2 cup jam of choice, we like using strawberry
Instructions
- Preheat oven to 370F.
- Mix all ingredients together till dough starts to stick together.
- Divide dough in half & roll out 1/2 of the dough on parchment paper, into a 11×15” rectangle. Do the same with the other half, this time on a large baking sheet lined with parchment.
- Spread Jam onto the half on the baking sheet.
- Then carefully flip the other layer of dough off the parchment and onto the jam. (The best way to do this is to line up the shorter ends of dough side by side. Then, gently lift up the parchment, till you do a 180 degree flip onto the jam. Don’t worry if you don’t get it the first time. It took me a little practice. If you don’t get it the first time, roll out the dough and try again.)
- Bake for 12-15 mins, or till edges are beginning to golden.
- Cut into 30-40 bars and let cool for 20 mins. Then place in an airtight container in the fridge, for up to 7 days, OR freezer for up to 3 months.