Gluten/Dairy-Free Lemon Oat Bars

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. 

Like me. 




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)


4 eggs

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. 






Artisan Gluten-Free Flour Mix

This recipe is taken from Artisanal Gluten-Free Cooking by Kelli Bronski and Peter Bronski

If you do not have all of these different flours- then experiment. It has been trial and error a few times for me.. but I use a similar mix to the one below. 

[Makes about 3 cups]

1+1/4 cups of brown rice flour

3/4 cup sorghum flour

2/3 cup cornstarch

1/4 cup potato starch

1 tbsp + 1 tsp of potato flour

1 tsp xanthan gum

combine all ingredients and store in an air-tight container in the fridge. – will stay fresh and usable for several months

(Mine hangs out on a self in the kitchen) 

They recommend making a quadruple batch.

a quadruple batch measurements [12 cups] are:

5 cups brown rice flour

3 cups sorghum flour

2+2/3 cups cornstarch

1/4 cup+ 4 tsp potato flour 

1 tbsp+ 1 tsp xanthan gum 

NOTE: when measuring out flour do not densely pack the measuring cup

stir your master batch of flour with a spoon to aerate, then spoon flour from your master batch int o the measuring cup. 

use knife or other straight object to level off the scoop






Mediterranean Tapenade

I had made this Tapenade for Tea-Time at my yoga school. There is no recipe, just experimenting. 

– Sun dried tomatoes 

– Goat Feta (a big chunk, depending on how large you want your tapenade to be, this will be the base) 

– Black Olives (pitted) 

– Fresh Rosmary 

– Fresh Basil ( I did not have any, so I used dried… But I would go with fresh next time) 

– Lemon zest 

– Garlic 

– Cracked Black Pepper (just to season) 

– Sugar 

Combine all these ingredients in a food processor- until a nice texture is formed.

Serve with Rice Crackers, crusty bread, or you can incorporate this into a pasta sauce… The possibilities are endless! 

Its also Gluten/Dairy Free!