This recipe is from Levana, author of Levana Cooks Dairy-Free!

Ingredients:

• 3/4 cup natural dairy-free margarine (use Earth Balance soy-free for soy-free)
• 3/4 cup sucanat
• 1-1/2 cups old fashioned oats
• 1-1/2 cups flour: all purpose, whole wheat pastry or spelt. Gluten-free: use any GF flour, + 1/4 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons orange zest
• 1-1/2 cups apricot jam (try your best for all-fruit)

Instructions:

Preheat the oven to 350°F.

Put all but last ingredient in a mixing bowl, and work the mixture by hand briefly, only until it comes together into a smooth dough. Spread two thirds of the mixture onto a greased cookie sheet, pressing hard to compact it. You will get a layer about 1/2 inch thick. Don’t worry if it doesn’t cover the whole surface of the sheet, just ignore the empty space. Spread the jam evenly over the dough. Crumble the remaining dough, adding a little flour if necessary, to resemble coarse meal, and sprinkle it over the jam. Bake about 40 minutes. Cut off a little square and let it cool: If it is is not  crisp, return the pan to the oven and bake a few minutes longer. Cool slightly before cutting into bars or squares. Store at room temperature in an air-tight cookie tin. Makes about 3 dozen.

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