Annika’s Pineapple Bars

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5 star Avg. rating 5 from 4 votes.

Recipe Information

Recipe Created By: Amy Hugon


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


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.


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


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.

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