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These were a great way to use up a jar of jelly. They were so good!

5 tablespoons melted butter or ghee
5 tbs applesauce
1/4 cup coconut sugar
1 teaspoon pure vanilla extract
3/4 cups gluten free all purpose flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
1 cup old fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 tsp cinnamon
3/4 cup jam or preserves of choice

Preheat oven to 350°F. Spray with non stick spray or line an 8×8 pan with parchment paper.
In a large bowl, mix butter, applesauce, coconut sugar and vanilla until well combined. Add dry ingredients and stir with a rubber spatula or wooden spoon until well combined.
Add the flours, flaxseed, oats, salt, baking soda and cinnamon.
Pull out about 3/4 cup (a little less than half) of the cookie dough and refrigerate. Dump the remaining dough into the prepared pan and press it down into a flat even layer.
Bake for 10 minutes.
Remove from the oven and carefully spread the jam on top of the cookie base. Take the reserved cookie dough from the fridge and crumble it over the top of the jam layer. Return to the oven and bake for 15-18 more minutes, until the topping is light golden brown.
Cool completely.

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Pumpkin is a good source of Vitamin A. I like to bake with it as an easy way to eat it.

4 tbs butter or ghee
1/4 cup coconut sugar
1 egg
1/2 tsp vanilla extract
1/2 can pumpkin puree
3/4 cups all purpose gluten free flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
1 tsp baking powder
1/8 tsp baking soda
3/4 tsp ground cinnamon
1/8 tsp grated nutmeg
1/8 tsp ground ginger
1/4 tsp salt
1 cup dark chocolate chunks

Preheat oven to 350. Spray a 9 x 9 pan with nonstick cooking spray.
Whisk together flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt. Set aside.
Cream together butter, coconut sugar. Add egg. Stir in vanilla. Add pumpkin, stir until well combined.
Add flours, flaxseed, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
Add chocolate chips.
Spread batter in pan and bake 15 – 20 minutes or until edges start to turn lightly golden.

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This is my grandmother’s recipe for blonde brownies that I cut in half and adapted to be lower in sugar and gluten free. For a full batch, just double all of the ingredients and use a 9 x 13 pan.

4 tbs butter or ghee
1/4 cup applesauce
1/4 cup coconut sugar
1 egg
1 tsp vanilla
1/2 cup gluten free all purpose flour
1/4 cup buckwheat flour or gluten free all purpose flour
1/4 cup ground flaxseed
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup dark chocolate chips or chunks

Preheat the oven to 350. Spray a glass 9″ baking dish with non-stick spray, such as avocado or olive oil or line with parchment paper.

In a large mixing bowl, melt the butter. Mix in the applesauce, coconut sugar, egg and vanilla.
Add the gluten free all purpose flour, buckwheat flour, flaxseed, baking powder, baking soda, salt and cinnamon.
Stir in the chocolate chips.

Pour into the prepared pan and bake for 20 – 25 minutes.

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These were so good! This recipe is modified from the original recipe at https://pastryandbeyond.com/apple-pie-bars-recipe/#recipe

4 peeled, diced apples
1 tablespoon coconut sugar
2 tablespoons and 1 teaspoon gluten free all-purpose flour
2 teaspoons lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg

Crust & Crumbles
3/4 cup butter, melted
2 cups gluten free all-purpose flour
1/4 cup coconut sugar
1 1/2 teaspoons ground cinnamon

Preheat oven to 350. Line and 8″ baking pan with parchment paper or spray with non-stick cooking oil.

In a bowl, combine the apples, coconut sugar, flour, lemon juice, cinnamon and nutmeg. Set aside.
In another bowl, combine the butter, flour, coconut sugar and cinnamon.

Spoon 2/3 of the crumb mixture into the prepared pan. Add the apple mixture and cover with the rest of the crumb mixture.

Bake for 55 minutes.

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This recipe is a cross between a granola bar and a cookie. It’s full of oats like a granola bar, but is chewy like a cookie.

1 cup old fashioned rolled oats
1/2 cup ground flaxseed
1/3 cup gluten free 1 to 1 baking flour
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp cinnamon
1/8 tsp nutmeg
2 TBS water
1 1/4 cup pumpkin puree
1 egg
1/4 coconut sugar
2 tsp honey
2 tsp vanilla
1/2 cup dark chocolate chips

Preheat the oven to 350.
Line an 8″ baking pan with parchment paper or spray with non-stick cooking spray.

In a large bowl, combine the oats, flaxseed, baking flour, coconut flour, baking soda, baking powder and cinnamon. Add the water, pumpkin puree, egg, coconut sugar, honey and vanilla. Mix well. Add the dark chocolate chips.

Bake at 350 for 20 – 25 minutes.

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This recipe is modified from the granola bar recipe at https://laurenslatest.com/no-bake-chocolate-chip-granola-bars-easy-healthy/.

1/4 cup ground flax seed
1 cup quick-cooking oats
3 cups crispy rice cereal
1/2 tsp cinnamon
1/4 cup butter
1 TBS honey
2 TBS coconut sugar
1 1/2 cups marshmallows
1/2 tsp vanilla
1/2 cup dark chocolate chips
1/2 cup dried fruit, optional
1/2 cup chopped walnuts, peanuts, almonds of your choice, optional

1 TBS coconut oil
1/2 cup dark chocolate chips

Grease a 13 x 9 pan.
In a large bowl, add the oats, rice crispy cereal, flax seed and cinnamon. Mix well and set aside.
In a sauce pan, melt the butter. Add honey, coconut sugar and marshmallows. Bring to a boil. Reduce heat and stir until marshmallows are melted. Remove from heat and add the vanilla.
Pour over the rice crispy oat mixture. Add the chocolate chips and dried fruit and nuts if using. Mix well.
Pour into a greased 13 x 9 pan.
In a bowl, add the coconut oil and dark chocolate chips. Melt and drizzle over the granola bars.
Cool and cut into bars.

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These were super good! This recipe is modified from a recipe at https://www.afarmgirlsdabbles.com/chewy-chocolate-chip-cookie-bars/ to be gluten free and lower in sugar.

2 cups gluten free baking flour
1/4 tsp kosher salt
1/2 tsp baking soda
1/4 tsp ground cinnamon
12 TBS unsalted butter, melted
1/4 cup sugar
1/8 cup honey
2 eggs
2 tsp vanilla extract
3 TBS water
1 cup dark chocolate chips
1 cup semi-sweet chocolate chips
1/2 cup frozen blueberries, I used Wyman’s wild blueberries

Preheat oven to 350. Grease a 13 x 9 pan or line with parchment paper.
In a mixing bowl, combine the flour, salt, baking soda and cinnamon.
In another mixing bowl, combine the butter, sugar and honey. Add the eggs, vanilla and water. Stir in the flour mixture. Add the chocolate chips. Add the blueberries.
Pour into a 13 x 9 baking pan. Mixture may be thick and need to be spread evenly in the pan.

Bake for 20 – 25 minutes until browned.

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This recipe was adapted from an Apple-Peanut Blondies recipe in Taste of Home, September/October 2017.

Original:
1 cup packed brown sugar
1/2 cup butter, melted
1 large egg
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 small apples, peeled and sliced
1/2 cup chopped salted peanuts

Preheat oven to 350.
Beat brown sugar and melted butter until light and fluffy. Add egg and vanilla; beat until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda and salt; gradually beat into brown sugar mixture just until combined.
Spread all but 1/4 cup batter into a greased 8 inch square baking dish. Layer with apple slices; dot with remaining batter. Sprinkle with peanuts. Bake until golden brown and the center is set, 22 – 28 minutes.

My version:
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup butter, melted
1/4 cup applesauce
1 large egg
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
2 small apples, peeled and sliced

Preheat oven to 350.
Beat brown sugar, honey, applesauce and melted butter until light and fluffy. Add egg and vanilla; beat until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; gradually beat into brown sugar mixture just until combined.
Spread all but 1/4 cup batter into a greased 8 inch square baking dish. Layer with apple slices; dot with remaining batter. Bake until golden brown and the center is set, 22 – 28 minutes.

On the suggestion of my oldest son, before serving, I warmed up each piece in the toaster oven with a dollop of applesauce and a marshmallow on top. Serve when the marshmallow has melted. Would also be good with whipped cream or vanilla ice cream.

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