A few years ago, Burt Bars were a favorite snack of my little boys’.  Originally from the Quaker Oats box, this recipe was called Low Fat Chewy Fruit and Oatmeal Bars. I modified it quite a bit to our tastes (whole wheat flour, whole fat products, added flax, etc.).

I recently tried to make these gluten-free, and they turned out great. Here’s the catch: I used a wild and weird gluten-free flour mix that included the most random bits of gf grain:  teff, almond meal, tapioca flour, brown rice flour, jasmine rice flour, corn flour, corn starch and maybe a few other things. I’ll post the directions for this wild and weird flour when I find the piece of paper I wrote them on (I literally made a mix from all the tiny bits of leftover gf grains in my freezer. The mix works great for chocolate chip cookies and these bars. I also plan to try an apple crisp with it soon.)

I haven’t tried this recipe with a more normal all-purpose gf flour yet, but will post results when I try.

1/2 cup brown sugar

1/2 granulated sugar

8 ounces plain yogurt

2 eggs, lightly beaten (I was out of eggs once and substituted a whole banana here — turned out great!)

2 Tbsp canola oil

2 Tbsp milk (I needed more because my homemade flour sucks up liquid more than regular)

1 1/2 cups gf flour

1 tsp baking soda

1 tsp cinnamon

3 cups gf oats (Quaker Oats don’t make me sick so I use those — do your own research on whether or not these are gf, or use a certified gf brand)

1 cup raisins

1/2 cup flaxmeal

1/2 cup walnuts

1. Heat oven to 350 degrees. In large bowl, combine sugars, yogurt, eggs, oil, milk and vanilla; mix well.  In medium bowl, combine flour, baking soda, cinnamon, flaxmeal and salt; mix well.  Add to yogurt mixture; mix well.  Stir in oats, fruit and walnuts.

2. Spread dough onto bottom of ungreased 13×9 inch baking pan.

3. Bake 28 to 32 minutes or until light golden brown.