Avg. rating 5 from 4 votes.

Recipe Information

Recipe Created By: Amy Hugon

Ingredients

1 3/4 cup sugar

1 1/2 cups gluten-free flour blend

1/2 cup oat flour

1/2 tsp baking soda

1/2 cup canola oil

2 Tbsp Ener-G Egg Replacer mixed with 1/4 cup water

1 16 oz can crushed pineapple, drained

1 tsp vanilla

dash lemon extract

Directions

Stir all ingredients together. Bake in a 17×11″ jelly roll pan (the kind with a lip).

Bake at 325 °F for 25-30 minutes or until done through. Slice into bar cookies.

Notes

These are moist, and would work with other wet fruits.

Substitutions

If you can use eggs, replace egg replacer mixture with 2 whole eggs.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.