Now that it's finally getting colder, I'm finally feeling like using my oven is pleasurable again.  The idea of making something warm, dense and oat-y is somehow appealing again after months of barely wanting to be in my kitchen.  As much as I spend many days testing recipes, successfully or otherwise, there are times where I do want something simple.  After buying fresh raspberries and sour cherry preserves (yes, random purchases), I decided to try this very traditional recipe.


Many things I make never make it on to this blog.  Sometimes I don't feel it's fancy or original enough, but there's something to be said about simplicity.  One of my favorite restaurants, Franny's, seems to make dishes with three ingredients taste unlike anything I've ever had.  Just like I said never underestimate the classic and satisfying quality of a peach pie, the same goes for this recipe.  It's simple, classic and when done with quality ingredients, can taste very fancy.



Adapted from Bob's Red Mill:

1 cup oat flour

1 cup gluten-free oats

1/2 cup butter (or Earth Balance/coconut oil), melted

1/2 cup brown sugar

1 1/2 teaspoon xanthum gum

1 teaspoon baking powder

1 teaspoon lemon zest

1/2 teaspoon sea salt

1/2 cup fresh raspberries, macerated

1/3 cup sour cherry preserves

1/2 cup chopped walnuts

1/2 teaspoon cinnamon

2 teaspoons vanilla extract

1. Preheat oven to 375 degrees.  In large mixing bowl, whisk together flour, oats, sugar, xanthum gum, baking powder and salt.  Combine melted butter, zest and 1 teaspoon vanilla extract together before combining with flour mixture.
2.  In a separate bowl, stir 1 teaspoon of vanilla with preserves and macerated cherries.  Combine well and set aside.
2. In 8x8 pyrex pan, layer parchment paper (or grease well).  Press 1 cup of oat mixture evenly into the bottom of the pan.  Layer chopped walnuts reserving a handful for topping.  Spread the preserves and raspberries evenly to coat the pressed oat mixture.  Layer with remaining oat mixture and remaining walnuts.  Dust with brown sugar and cinnamon.  Bake for 20-25 minutes of until golden brown.  Cool on a wire rack for 20 minutes before serving.