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Published: August 1, 2015, 7:16pm

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Recipe provided by Kimberly Koch of Truly Scrumptious

1 cup brown sugar

4 cups oat flour

1 cup tapioca flour/starch *

1 cup corn starch

1 cup coconut oil

1/2 cup all vegetable shortening (Spectrum brand)

1/2 cup applesauce

1/4 cup coconut milk

1 tsp salt

1 1/2 cups cranberry jam

In a stand mixer, combine flour, sugar, salt, then cut in the coconut oil and vegetable shortening, until the mixture becomes pea sized bits. Then, combine applesauce and coconut milk. Add to the dry ingredients and mix on low until combined. Press 2/3 of the mix into a 1/2 sheet jelly roll pan. Spread jam over the dough and crumble remaining dough over the top. Bake for 30 minutes on 350, chill in the refrigerator and then cut into bars. The bars also freeze well, according to Koch.

*Tapioca flour is 2 parts oat flour, 1 part brown rice flour and 1 part tapioca starch

Kimberly Koch can be reached at kimberly.koch@comcast.net or 909-9841, for those wanting to order gluten-free pastries. A selection is available at Cafe Piccolo Paradiso, 309 N.E. Birch St., Camas. She also sells gluten-free treats at the Camas Farmers Market, held on Wednesdays from 3:30 to 7 p.m. on Fourth Avenue in front of the library, May through October.

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