When I renounced gluten I also abandoned rolled oats, but only by default. While oats themselves don’t contain gluten, they are often contaminated because they’re manufactured in facilities that also process things with gluten.
I’ve found it incredibly difficult to find gluten-free rolled oats here in Vancouver, especially since I don’t own a car and can’t drive to every nook and cranny in the city. If any place would have it, I assumed Whole Foods – the bastion of healthy eating – would have an ample supply. Unfortunately, they only carry wheat-free oats, which are quite expensive and I didn’t want to risk buying them if they’re going to make me and the fiancé sick.
Lucky for me, my best friend Jen bought us a huge bag of certified gluten-free rolled oats as part of our holiday gift. She bought them online, something I hadn’t even considered.
Now I can make delicious, oaty goodies – at least until the bag runs out.
These apple walnut squares have no gluten, refined sugar or dairy and were surprisingly good. The sweetness of the dates, blended with the tartness of the apples and the crunch of the oats and walnuts, made for a really tasty treat. And they were utterly simple to make.
In this recipe I substituted brown rice flour for the whole wheat flour to make them gluten-free. I don’t like apple juice and rarely have it in the house, so I used pomegranate juice instead and the recipe seemed no worse for wear.
Gluten-free apple walnut squares
Adapted from Anja’s Food for Thought
2 large apples, grated
1 1/2 cups quick cooking rolled oats (I used gluten-free rolled oats)
1/4 cup whole wheat flour
1/4 cup apple juice
1/2 cup chopped walnuts
2/3 cup chopped dried dates
1/2 teaspoon salt
1/2 teaspoon cinnamon
Yields 9 squares
Preheat oven to 350 degrees F (180 degrees C). Coat a 8 x 8″ baking dish with cooking spray.
Combine all ingredients in a large mixing bowl. Let stand for 15 minutes, so the oats and flour can absorb the apple juices. Bake for 30 minutes.
Cut into squares while still warm.