Tuesday, October 29, 2013

Gluten-free Apricot Pistachio and Dark Chocolate Bars

Wow. I have writer's block. I feel as if I have nothing to talk about for this post. Do you ever get writer's block?
I would write about fall coming to NYC, but maybe it's springtime where you live. I would write about the opera I was in last week, but it seems like it ended months ago and doesn't seem as important a subject any more..
Maybe one of the reasons I have writer's block is because I have a song stuck in my head. I don't think it's leaving any room in my brain for much else...
In which case, let me just skip to writing about this dessert. I decided that since I had gluten-fee oatmeal, I would buy some gluten-free all purpose flour and make these bars gluten-free.
Now, dear readers, gluten-free doesn't mean it's super healthy. It just means people with aversion to wheat gluten can have these (and maybe non-celiacs would find these easier to digest as well.) Either way, these bars are a heavenly mix of tart apricots with buttery, crumbly granola-esque crust. The addition of the occasional chunk of dark chocolate had me going back for seconds...and thirds...
Gluten-free Apricot Pistachio and Dark Chocolate Bars (adapted from One Perfect Bite)
2 cups gluten-free all purpose flour (I used Bob's Red Mill)
1-1/4 cups gluten-free old-fashioned oats (I used Bob's Red Mill)
1 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon table salt
2 sticks (8 ounces) chilled unsalted butter, cut into 1/2-inch cubes
1 cup chopped, shelled natural pistachios
1/2 cup dried apricots, diced
1/2 cup dark chocolate chunks
1 jar (~15 ounces) apricot preserves

1) Preheat oven to 325 degrees F. Using an electric mixer, combine flour, oats, sugar, cinnamon, and salt; mix on low speed until well combined. Add butter and mix on medium until butter is mostly blended and mixture appears moist and begins to pull together, about 3 minutes. The mixture will still be slightly chunky. Stir in pistachios. Transfer 1-1/2 cups of crumb mixture to another bowl, then stir dried apricots and chocolate chunks into it and refrigerate.
2) Firmly press remaining mixture into the bottom of a13x9-inch baking pan (not greased). Bake in middle of oven for 25 minutes. Let cool for about 20 minutes. Make sure oven is at 325 degrees and spread apricot preserves evenly on top, leaving a 1/8-inch border around the edge of the crust.
3) Crumble reserved crumb mixture over apricot preserves. Return to oven and bake until lightly browned and fruit filling is bubbling all over, including the center of the pan, 35 to 40 minutes. Let cool completely before slicing into bars.
Bake well and prosper! 


  1. Must make this. Tonight. Pistachio + chocolate is always a win.

  2. These look fantastic. I love these sorts of "healthy" treats.
    *kisses* H
    p.s. we all get writers block sometimes, just give it time and let inspiration come to you. Have a lovely weekend.


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