I had made these for Tea-Time for my yoga school this weekend.
The original recipe is NOT gluten/dairy free. But with a few tweaks my landlord and I have been able to make these delicious squares over and over again!
Ultimate comfort food.
The original recipe is taken from Robin Hood Oats Recipe Book.
I am not sure how old the recipe book is- but it has been loved quite a lot.
The pages have turned yellow, extra notes have been scribbled into the margins, and multiple splatters and crusty bits freckled each and every page.
Whenever I see cookbooks like this- I know whatever I choose to make will turn out splendidly, because it has proof that it has been tried, tested, and put through a busy family and survived.
Or just a very messy cook.
1+1/2 cups of all-purpose flour (you can use the artisan gluten free flour mix I have posted on my blog previous to this, or you can take some oats and grind them down to a flour in your food processor)
2/3 cup Oats
1/2 cup sifted icing sugar
3/4 cup butter (I used lactose free/vegan margarine)
2 cups sugar
1/3 cup lemon juice (use real lemons) (and add some lemon zest while you’re at it!)
1/4 cup all-purpose flour (again use ground up oat flour, artisan flour mix, or whatever flour you prefer)
1 tsp baking powder
Icing sugar ( it does not have a measurement for this) So I am guessing you sprinkle some on top once it has baked and cooled down)
SPOON flour into dry measuring cup. Level off and pour into bowl. Add oats and icing sugar. Stir well to blend. Cut in butter with pastry blender until mixture is crumbly. Press mixture into lightly greased 13″X9″ oblong cake pan. (I used lactose free/vegan margarine to grease pan)
BAKE at 325F (160C) for 20 minutes or until lightly browned
BEAT eggs, sugar, lemon juice, flour and baking powder together until smooth and light. Pour over baked crust.
BAKE at 325F (160C) for an additional 25-30 minutes or until golden. Cool. Sprinkle with icing sugar if desired and cut into bars.
MAKES 4 dozen bars.