Gluten free raspberry oatmeal bars


Back by popular demand another gluten-free recipe!.  One of my dearest friends is a genius with creating gluten-free recipes and this is one of my favorites from her yummy collection!  No guesses why and Irish girl loves these perfect time time treats so much… They are loaded with oats!!  After receiving rave reviews from my last gluten-free Irish oatmeal cookie (shared with thanks again by Sharon) I thought it was time to step it up with another delicious recipe to add to the gluten-free baking collection.

Here is the recipe folks!

Gluten free raspberry oatmeal squares


  • 2 cups gluten-free oats
  • 1 cup unrefined coconut oil (melted)
  • 1 cup brown rice flour
  • ¾ cup unsweetened shredded coconut
  • ½ cup organic sucanat (wholesome sweeteners)
  • ¼ cup coconut flour
  • 2 Tbsp flaxseed meal
  • 2 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 (10 oz) jar raspberry fruit spread or homemade jam (even better)

How to make it

  1. Preheat oven to 350 degrees F.
  2. Spray a 9×13’ baking dish with canola oil.  Combine melted coconut oil and sucanat, and mix for 1 minute on medium high-speed.  Gradually add brown rice flour, flaxseed meal, vanilla extract, baking soda and salt and mix on medium high for one minute, scraping bowl occasionally.  Add oats and mix on high for 1-2 minute.
  3. Press the mixture onto bottom of dish.  Spread the fruit spread on top.  Sprinkle top with coconut.
  4. Bake for 10-12 minutes.
  5. Lets squares cool for 1 hour before slicing in to 18 squares or desired size.

Check out Sharon’s gluten-free kitchen and more face book page but for now the Shamrock and Peach is most thankful for permission to share this recipe with my gluten-free friends and followers! And, if you are not gluten-free (like me) this recipe still rocks the house!

Enjoy this gluten-free treat!

Judith the Irish foodie

Gluten Free Irish Oat meal cookies for me too!

flakemeal cookies1a

Despite my reluctance to bake, cook and promote gluten-free recipes I am now jumping on the bandwagon.  I am discovering personal benefits from reducing my daily intake of gluten in addition to the increasing amount of clients and students who are gluten intolerant.

 One of my best friends Sharon is a master at gluten-free baking and she has so kindly been helping to convert some of my traditional Shamrock and Peach baked goods to gluten-free.  This morning I quickly boiled my electric kettle to make a big pot of Irish tea after a phone call that Sharon and cookies were on their way to my kitchen. I must confess a slight suspicion with how the cookies would taste compared to my treasured family recipe. But oh how I was wrong!  These cookies are light, crunchy and delicious.  A treat to those of us (like me) who are cutting down on their daily gluten intake and a true gift of love to those who are intolerant to gluten.

Classic Irish Oatmeal  Cookies

1 cup Kerrygold Irish butter, salted or Earth Balance (non-dairy butter)

¼ cup light brown sugar or sucanat (Wholesome Sweeteners)

¼ cup evaporated cane juice (Wholesome Sweeteners)

½ cup gluten-free oat flour (Bob’s Red Mill) or Gluten-free Steel Cut oats, *milled

½ teaspoon baking soda

¼ cup unsweetened, organic dried coconut (Let’s Do organic)

2 ½ cup gluten-free rolled oats (Bob’s Red Mill)

1 tablespoon coconut flour (Bob’s Red Mill)

¼ teaspoon Redmond’s Real salt

1 teaspoon xanthan gum (Bob’s Red Mill)

1 teaspoon cinnamon

 How to make them:

In a large bowl mix, oat flour, baking soda, rolled oats, dried coconut, coconut flour, xanthan gum, cinnamon and salt together.

Turn on mixer. Cream together butter and sugars. Add dry ingredients to wet ingredients. Mix until fully incorporated. Refrigerate for 1 hour to allow the dough to become firm.

Preheat oven 350 degrees F.

Lightly cover the surface with flour and roll out the dough to a thickness of about ½ inch using a floured rolling-pin or coat cooking spray on rolling-pin. Press mixture down with floured hands to form a circle, then use your rolling-pin to level the dough to about 1/3 inch thickness.

Tip: To prevent cookies from spreading. Dip cookies in oat flour and coat the outer edges as well.

 Bake 12 -15 minutes until the cookies are light golden color. Sprinkle the top of warm cookies with evaporated cane juice (organic sugar)

If you love this recipe and want more please like Sharons’ face book page where you can check out her upcoming cooking classes (and more)!

Sharon’s facebook is sharon’s gluten freekitchenandmore

You can also e-mail Sharon  with any questions about this recipe (and not me ha, ha)

Big hugs and thanks to Sharon and hope to have more cross promotion in the future as we look for healthy alternatives to the way we eat!

Joy in the cookie! (I sure am loving them but remember to enjoy them with a good cuppa of Irish tea)

Judith the Irish foodie