1/4cupcoconut oil or gluten & dairy free margarine
2tablespoonsunsweetened applesauce
1teaspoongluten free vanilla
3/4cupjam or jelly of choiceI like fruit juice sweetened
Instructions
Preheat oven to 350 degrees F.
Put oats into a blender and pulse until ground but still with some texture to it (mostly it will look like flour, but there will still be flakes and partial flakes in the flour. I like a little texture in these bars.) Mix all the dry ingredients together in a mixing bowl. Add the wet ingredients, except jam, to the dry and mix until well blended and formed into a cohesive ball.
Divide the dough into 30 balls. Oil a muffin tin. Press one dough ball into each of the bottom of 15 muffin tins, pressing each to form a raised edge, a bit like a pie crust. Put about 2 teaspoons jam on dough in each tin. Flatten each of the remaining dough balls into a circle to fit in the muffin tin and top the jam with the flattened dough. Carefully press the edges of the top and bottom dough to seal.
Bake at 350 degrees F for 20-25 minutes or until baked through and golden brown. Allow to cool for about 5 minutes before gently removing bars from muffin tin. Allow to cool completely on a cooling rack.
Freezing Directions: Place in a sturdy freezer container, separating bars with waxed paper. Seal, label and freeze.