Even before I wrote my first book, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals, I had fallen in love with Shiloh Farms. At the time, I owned a gluten-full Italian bakery and I was looking for the best, most flavorful cocoa powder I could find. After an extensive taste test, I had a winner—Shiloh Farms Organic Cocoa Powder. From then on, I always looked at Shiloh Farms products when I was in search of high-quality ingredients for my bakery and my home kitchen.
Then Isaiah was diagnosed with gluten and dairy intolerance. The flavor and performance of every ingredient I used became even more critical. Again, I turned to my trusted Shiloh Farms and discovered their Tapioca Flour. I never looked back.
Now, I’m happy to share that Shiloh Farms has introduced a new line of certified gluten-free products, including my favorites, like Almond Flour, Allergen-Free Dark Chocolate Chips and of course, Tapioca Flour. What this means is that there are no worries about cross-contamination—a wonderful relief for gluten-free eaters everywhere.
Gluten-Free, Dairy-Free Strawberry-and-Oat Nut Bars
From Silvana’s Kitchen
Makes: 9 large or 16 small squares
1¼ cups gluten-free old-fashioned oats
¾ cup SILVANA’S KITCHEN GLUTEN-FREE ALL-PURPOSE FLOUR
½ cup Shiloh Farms gluten-free almond flour
¼ cup gluten-free oat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup salted peanuts or almonds, coarsely chopped, plus more for topping
1½ sticks unsalted butter, vegan buttery sticks or shortening, at room temperature
½ cup sugar
½ cup creamy peanut butter or almond butter
1 egg, at room temperature
One 12-ounce jar strawberry jam or your favorite flavor
1. Preheat the oven to 350°. Grease an 8-inch square baking pan with cooking spray. In a medium bowl, whisk together the oats, flour blend, almond flour, oat flour, baking powder, baking soda and peanuts.
2. In a large bowl, cream together the butter, sugar and nut butter. Blend in the egg. Add the oat mixture; stir to combine. In an even layer, press 2/3 of the mixture into the bottom of the prepared pan. Spread over the jam and scatter over the remaining oat mixture. Scatter over some peanuts and bake until golden, about 35 minutes. Let cool for at least 1 hour on a wire rack; cut into squares.
Thank you for sharing, Silvana! Do you want to win a copy of Silvana’s book? Post a comment below about your favorite Shiloh Farms product and you will be entered for your chance to win Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals!
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UPDATE! Congratulations to Nancy Sattler! You were selected as our winner. Please email us at firstname.lastname@example.org with your contact information. We hope you enjoy the book!