Gluten Free Apricot Coconut Bars

gluten free apricot coconut bars recipe
Christmas is right around the corner so I am going to be posting as many new gluten free baking recipes as I can.
That being said, I am sure my family will be quite tired of sweets by the time christmas rolls around.
Christmas is the time to indulge in the occasional sweet treat so why not make it even better by making it yourself.
Most of my recipes are quite easy to make so do not be intimidated that you cannot make a homemade gluten free treat.
You can absolutely do it and I hope you will share baking and sharing baking stories with me. Feel free to drop me a note on Facebook or Twitter.
This recipe has 2 steps.
First to make and bake the base.
Second to mix the other ingredients, pour over and bake again.
See, simple!
What I also love about this recipe is it does not have any chocolate in it.
Do not get me wrong, I love chocolate.
I find that during the holidays chocolate can be everywhere and it is nice to have a dessert bar that is fruit and nut based.
gluten free apricot coconut bars recipe

Gluten Free Apricot Coconut Bars

Ingredients
  

  • 1 cup Robin Hood gluten free flour blend
  • 1/2 tsp xanthan gum
  • 1/4 cup brown sugar
  • 1/2 cup butter
  • 1/2 cup Robin Hood gluten free flour blend
  • 1/2 tsp baking powder
  • 2 large eggs
  • 1 can Eagle Brand condensed milk
  • Pinch of salt
  • 1 1/3 cup unsweetened coconut
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots, finely chopped

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 9×9 pan with parchment paper.
  • In a medium bowl mix the 1 cup flour, xanthan gum and brown sugar.
  • Cut in butter with a pastry blender until mixture resembles coarse crumbs.
  • Press crumbs into the 9×9 square pan and bake for 20-25 minutes.
  • Crust should be lightly brown.
  • Reduce oven temperature to 300 degrees.
  • In a medium bowl, combine the 1/2 cup flour, baking powder and salt.
  • Add the eggs and milk and whisk.
  • Add the coconut, pumpkin seeds, cranberries and apricots and stir.
  • Pour over baked crust.
  • Bake in oven for 30 minutes or until golden on top.
  • Let cool and once cool cut into squares.
  • Enjoy!
Tried this recipe?Let us know how it was!



gluten free apricot coconut bars recipe

Gluten Free Apricot Granola Bars

It is definitely Christmas season here in Calgary. Last week, we attended 2 Christmas parties and this week we have 3 and it is not even December yet.
Yikes!
As all of you know, who are gluten free, this time of the year can be very difficult. Pretty much all of the parties that we will attend, there will be nothing “safe” for me to eat.
I use the word safe, because at one of my last parties there was a veggie and cheese tray.
Hmmm I thought, veggies, cheese, this should be fine. Well, I was wrong and suffered the consequences later that night. I did not have the worst reaction I’ve ever had, but I did not feel good at all.
My advice for this time of the year is to always eat before. Make sure you have a full meal before you attend the party. This way, one, you have food in your stomach if you are going to consume alcohol, but also, if there is nothing for you to eat, you won’t have to go hungry.
I also bring a granola bar with me too.
If I stay late and need a munchie I have a safe one to eat. Granola bars make no mess either and are small enough that you can eat it quickly and no one would notice.
Here is a recipe for the best granola bars I’ve ever made.
Truly, these are delicious!

Gluten Free Apricot Granola Bars Recipe
Gluten Free Apricot Granola Bars Recipe
Gluten Free Apricot Granola Bars Recipe




Gluten Free Apricot Granola Bars

Ingredients
  

  • 1/2 cup dark brown sugar
  • 1/2 cup butter or vegan butter
  • 2 tbsp corn syrup
  • 2 1/2 cup  non-contaminated oats
  • 2/3 cup chopped up dried apricots
  • 1/4 cup dark Gluten-Free Chocolate chips Enjoy Life brand is great
  • 1 tsp cinnamon
  • 1/3 cup dried cranberries
  • 2 tbsp sliced almonds
  • 1/3 cup shredded coconut

Instructions
 

  • Preheat oven to 300 degrees.
  • Line a 9×9 pan with parchment paper.
  • In a medium bowl add oats, cranberries, almonds, apricots, coconut and cinnamon.
  • Stir to combine.
  • In a small saucepan combine butter with corn syrup and brown sugar.
  • Heat over medium heat until sugar is dissolved.
  • Pour butter mixture over dry ingredients and mix.
  • Add chocolate chips and stir.
  • Pour mixture into lined pan and press down to smooth out.
  • Bake for 35-40 minutes.
  • Let cool.
Tried this recipe?Let us know how it was!

Watermelon Herbed Cheese Salad

watermelon herbed cheese recipe
watermelon herbed cheese recipe
watermelon herbed cheese recipe


I’ve seen a lot of watermelon salads on blogs this summer. Most are quite simple in their flavors with just watermelon and feta cheese. I wanted to see what kind of watermelon salad I could come up with, and I’m very pleased with myself.

I added grilled apricots to this salad and found grilling added to their taste.

This salad has sweet, salty, crunchy, tangy and creamy components. It is also a very easy salad to make. I like salads that you can just whip up. Living through a house renovation has taught me that I can live without varied appliances, that I can make dishes quickly and still have a great meal.
Now, don’t think I won’t love having my kitchen back. I literally, can’t wait. But this reno has taught me to cook more simply, that using very good ingredients make all the difference in a dish. I take a little more time planning my cooking rather than the cooking time. I try to have a lot of senses involved in my dishes and try to layer the flavors.
This salad to me has many layers and I hope you enjoy it as much as I have.

watermelon herbed cheese recipe
watermelon herbed cheese recipe
watermelon herbed cheese recipe
watermelon herbed cheese recipe

Watermelon Herbed Cheese Salad

Ingredients
  

  • 6 apricots, cut in half
  • 1/2 cup macadamia nuts (toasted)
  • 3 cups cubed watermelon
  • 2-3 cups butter lettuce, chopped
  • 1/2 small log herbed goat cheese
  • 2 tbsp finely chopped fresh mint
  • 2 tbsp finely chopped fresh basil
  • Juice of 1/2 lime
  • 1 tbsp good olive oil
  • 1/4 – 1/2 tsp Maldon Sea Salt
  • Fresh ground pepper

Instructions
 

  • On a low heat on the BBQ, grill apricots for 3-5 minutes.
  • Remove from heat.
  • Using a small aluminum dish, toast the macadamia nuts on the BBQ for 5-8 min, tossing the nuts to avoid any burning. (I am without a kitchen right now, but you can toast the nuts in a frying pan on the stove. Watch closely to not burn.)
  • In a medium bowl, combine the cubed watermelon, chopped herbs, butter lettuce, lime juice, olive oil and the salt and pepper.
  • Let sit for 10 minutes to allow herbs and lime to infuse watermelon.
  • Toss gently.
  • Add toasted macadamia nuts, chunks of goat cheese and very lightly toss.
  • Plate salad on individual plates.
  • Add 3-4 apricot halves on top of watermelon salad.
  • Enjoy! (And don’t forget to comment and let me know what you think.)
Tried this recipe?Let us know how it was!