1/2 cup buckwheat flour
1/2 cup brown rice flour
1 1/4 cup oats
1 stick butter
3/4 cup brown sugar
1/4 cup melted creamed honey and cinnamon
2 cups applesauce
1 tsp baking powder
pinch of allspice or star anise
When I was twelve, the School Scheduler in my middle school put me in a home economics class, which turned out to be a total disaster. I had only one victory: I made applesauce-raisin bars myself. I suppose I have that teacher to thank for challenging me, because the t-shirt I was supposed to make that semester was a catastrophe. But I digress. The 2013 attempt at an applesauce-based dessert was a real victory. A good friend took our son home to spend the night with her son, and Jesse and I were left home alone. Rather than go out, we decided to stay home and eat. I made an easy dinner of hot wings for Jesse and started looking for a gluten-free, decadent recipe with my favorite ingredients and a chance to use honey and cinnamon, the bacteria-killers. Oatmeal lends a nice crunch to this dessert bar. You can add raisins or nuts if you like.
Directions: Combine flours thoroughly. Melt butter and creamed honey separately. Add to mixture. Add oats. Stir until dry ingredients are incorporated. Mixture should be moist but not thin like cake
batter. Working dough with hands helps. Spread half mixture in brownie pan followed by the applesauce, followed by the rest of the batter. Pat down evenly. Bake at 350 for 35-40 minutes. Best served warm with vanilla ice cream.