Peanut Butter Fingers

About Oats

As I understand it conventional oats are grown in crop rotations with wheat which means that the principle weed on an oat year is wheat. A certain amount of cross contamination is inevitable. How much ends up in the milled oats can vary widely. Gluten free oats have recently become available. If you are gluten free and going to use oats that is the type you should use. Chemically, the principle protein in oats is very similar to gluten, and my children are so allergic to gluten it takes months to get their systems back to normal after an exposure that we just don't take the chance of it causing a problem. It helps that we have found a workable substitute. We have found that quinoa flakes work well particularly in place of quick oats. The following recipe is one of the old favorites from my childhood converted to be gluten, dairy and soy free but still delicious. Beth P.

Peanut Butter Fingers

1/2 cup margarine( we use Eden passover margarine)

1/2 cup packed brown sugar

1/2 cup sugar

1 egg

1/3 cup peanut butter

1/2 tsp salt

1/2 tsp vanilla

1/2 tsp baking soda

1 cup Bob's all purpose baking mix

1 tsp xanthan gum

1 cup quinoa flakes

1cup semisweet chocolate bits

for glaze

1/4 cup peanut butter

1/2 cup powdered sugar

2-4 Tbsp rice milk

Preheat oven to 350. Grease a 13" x 9" pan. Cream sugars with margarine. Mix in egg, peanut butter, salt, and baking soda. When well mixed add baking mix and quinoa flakes. Mix all together. Press mixture into pan bake 20-15 min. until light brown. Melt chocolate and spread in pan. Let cool until hard. Mix glaze ingredients together and drizzle over chocolate topped bars. Let harden and cut. These are just as yummy as I remember.