Pumpkin Pie Bars

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Pumpkin Pie Bars
This is a great alternative to traditional pumpkin pie and people will be asking for your recipe over and over.
Prep Time 15 minutes
Cook Time 40 minutes
Servings
bars
Ingredients
Crust Mix
Pumpkin Filling
Prep Time 15 minutes
Cook Time 40 minutes
Servings
bars
Ingredients
Crust Mix
Pumpkin Filling
Instructions
Crust
  1. Preheat oven to 350. Grease 13 x 9 baking pan.
  2. Mix flour, brown sugar, and 1/4 cup granular sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  3. Stir in oats and pecans. Reserve 1 cup of oat mixture; press remaining mixture onto bottom of pan.
  4. Bake 15 minutes.
Pumpkin Filling
  1. Beat cream cheese, 1/2 granular sugar, eggs, pumpkin and pumpkin pie spice in a small bowl with electric mixer on medium speed until well blended.
  2. Pour over crust; sprinkle with reserved crumb mixture.
  3. Bake 25 minutes. Cool completely.
  4. Cut into 24 bars. Store leftover bars in tightly covered container in the refrigerator.
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Lemon Blueberry Bars

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Lemon Blueberry Bars
Prep Time 5 minutes
Cook Time 50 minutes
Passive Time 55 minutes
Servings
bars
Ingredients
Crust & Crumble
Blueberry Filling
Prep Time 5 minutes
Cook Time 50 minutes
Passive Time 55 minutes
Servings
bars
Ingredients
Crust & Crumble
Blueberry Filling
Instructions
  1. Preheat oven to 350.
  2. Line the bottom of an 8x8 pan with parchment paper and spray with cooking spray for easy removal.
  3. To make the crust & crumble, to a large bowl add melted butter, white whole wheat flour, regular oats, honey, brown sugar, lemon zest and salt. Mix until just combined, mixture should be a little crumbly. Scoop out 1 cup of the mixture and set aside, that will be your crumble.
  4. Add the remaining mixture to the prepared pan. Spread the mixture out and using your fingers press into the bottom of the pan so the crust is in an even layer.
  5. To make the Blueberry Filling: to a small bowl add blueberries, brown sugar, lemon juice, and white whole wheat flour. Toss to combine.
  6. Add the blueberry mixture on top of the crust and spread out evenly.
  7. Evenly sprinkle the crumble mixture over the top of the bars.
  8. Dust the top of crumble with cinnamon (optional).
  9. Bake the bars for 50 minutes. Remove the bars from the pan and let sit for 10 minutes. Cut and serve.
Recipe Notes

Recipe adapted from Blueberry Oatmeal Crumble Bars by Averie Cooks.

 

 

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Making Oat Flour

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Making Oat Flour
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Place GF Harvest Gluten Free Rolled Oats in your blender or food processor and blend to the desirable fineness.
Recipe Notes

This makes an excellent whole grain flour.

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GF Harvest Granola

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GF Harvest Granola
Cook Time 30-40 minutes
Servings
Ingredients
Cook Time 30-40 minutes
Servings
Ingredients
Instructions
  1. Preheat oven at 300°.
  2. Mix oil and honey together. Pour into two 9 X 13 pans. Melt oil and honey in 300˚ oven for 5 minutes.
  3. Add the rest of the ingredients and bake for 30-40 minutes, stirring at 10 minute intervals. Add dried fruit when cooled.
  4. Serve with fresh fruit, yogurt or milk. Store in an air tight container.
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Best Meatloaf Recipe

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Best Meatloaf Recipe
Course Main Dish
Cook Time 45 minutes
Servings
Ingredients
Meat Mixture
Sauce Mixture
Course Main Dish
Cook Time 45 minutes
Servings
Ingredients
Meat Mixture
Sauce Mixture
Instructions
  1. Mix the sauce ingredients together and for a rectangle loaf in a 9 X 13 pan that is greased. Mix the following ingredients together and pour over the meat.
  2. Bake uncovered for 45 min at 350°.
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Honey Oatmeal Bread

 

 

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Honey Oatmeal Bread
Great snack, desert or just a side to a main dish!
Cook Time 40-45 minutes
Servings
loafs
Ingredients
Cook Time 40-45 minutes
Servings
loafs
Ingredients
Instructions
Prep Instructions
  1. Grease 2 (9 X 5) loaf pans.
  2. Combine water, honey and butter in small saucepan. Heat over low heat until butter is melted and liquids just start to steam but not boil.
  3. Sift GF flour mix, salt, dry milk and yeast together. Place in mixing bowl for heavy mixer. Stir in oats and pour in warm liquids into flour mixture and mix for 2 minutes or until mixture is smooth.
  4. Add lightly beaten eggs and vinegar. Beat for 3 1/2 minutes with heavy mixer. Place bread dough into greased loaf pans (about half full).
Baking Instructions
  1. Preheat oven to 375°. Let set in pan for 5 minutes and then remove from pan and let cool entirely until slicing. Bread is softer on the second day.
  2. Cover with plastic wrap and let dough rise just to top of pan. Break up 2 Tablespoons of GF Harvest Gluten Free Rolled Oats with fingers.
  3. Combine egg white and water. Brush tops of loaves with mixture. Sprinkle with oatmeal.
  4. Bake for 40-45 minutes. If top starts getting brown after 30 minutes of baking, cover with aluminum foil to prevent to top from getting too dark.
Recipe Notes

See the Gluten Free Flour Mix recipe instructions

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Oatmeal Pancakes/Waffles

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Oatmeal Pancakes/Waffles
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Sift dry ingredients together and set aside. Whisk together the eggs, oil and milk. Using a wire whisk (stirring by hand), add the dry ingredients and the rolled oats and stir until smooth. Bake on a greased hot griddle or waffle iron.
Recipe Notes

Alterations:  I like to substitute 1/4 cup soy flour for 1/4 cup brown rice flour.

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Fruit Crisp

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Fruit Crisp
If you love fruits, this is the recipe for you!
Course Desert
Cook Time 45-60 minutes
Servings
Ingredients
Course Desert
Cook Time 45-60 minutes
Servings
Ingredients
Instructions
Main Ingredients
  1. Preheat oven to 375º Toss fruit, water, sugar, cinnamon and salt and arrange in a lightly greased 9 X 9 pan. Mix oats, flour, butter, sugar and baking powder together until crumbly. Spread over fruit.
Baking Instructions
  1. Bake for 45-60 minutes until golden brown.
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No Bake Cookies

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No Bake Cookies
These cookies require no baking! Perfect for a quick snack!
Course Desert
Servings
Ingredients
Course Desert
Servings
Ingredients
Instructions
  1. Lay a 3-foot piece of waxed paper on a cookie sheet. Stir the sugar and cocoa together. Melt the butter in a 4-quart pan. Add milk and sugar/cocoa mix. Stir constantly and bring to a boil and let boil for 1 minute. Remove from heat and add the vanilla and rolled oats. ½ cup peanut butter can be added to make smoother.
  2. Drop one cookie by the spoonful and see if there is any liquid that spreads from the cookie. If there is, add another ¼ cup of rolled oats at a time until no liquid runs from cookie. Let cookies set (may need to put in refrigerator). Store in an air tight container.
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Monster Cookies

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Monster Cookies
Why settle just for a cookie when you can have a monster gluten free cookie?
Course Desert
Prep Time 10 minutes
Cook Time 10-12 minutes
Passive Time 30 minutes
Servings
dozen
Ingredients
Course Desert
Prep Time 10 minutes
Cook Time 10-12 minutes
Passive Time 30 minutes
Servings
dozen
Ingredients
Instructions
Main Instructions
  1. Preheat oven at 350 degrees. Beat the sugar, brown sugar and butter until creamy. Add eggs, vanilla and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and nuts. Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart.
Baking Instructions
  1. Bake for 10-12 minutes until lightly brow around edges.
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