• Home
  • About
    • Privacy Policy
  • Blog
  • Prep-Ahead Meals Cookbooks
  • Recipes
  • Lifestyle
  • Gardening
  • Kid’s Activities
  • Gluten-Free Recipes
  • Budgeting Tips
↑

Premeditated Leftovers™

Prep-Ahead Meals, Cooking Tips, and Frugal Living

  • Cookbooks
    • Prep-Ahead Breakfasts and Lunches
    • Prep-Ahead Meals From Scratch
  • Recipe Index
  • Members Area
    • Member Login
    • Join Us
  • Home
  • Blog
  • Recipes
  • Gluten-Free Recipes
  • Lifestyle
  • Garden
  • DIY
  • Kids
  • Budget

You are here: Home / Gluten-Free Flavor-Full / Gluten-Free Carmelitas

Gluten-Free Carmelitas

August 29, 2012 by Alea Milham 4 Comments

This post may contain affiliate links. Read our disclosure policy here.
16 shares
  • Share
  • Tweet

Even though I can’t eat items from the local bakeries, I enjoy looking at their creations. It often inspires me to try new combinations of flavors or create a gluten-free version of an old favorite. When I peeked in the cases of our local bakery, I saw carmelitas and new that I had to make a gluten-free version for my family. I wanted my oldest son to be able to eat them too, so I made my version dairy-free as well.

Carmelitas have chocolate, nuts, and caramel sandwiched between two layers of cookie that are similar to shortbread. Since there is so much sugary goodness in the filling, I decided to reduce the refined sugar in the cookie layers. While I was doing it I wondered what was the point in reducing the refined sugar since there is so much in the filling, but I think my less-sweet cookie layers actually complimented the filling better than if I had used more sugar.

You do not have to buy caramel sauce to make this recipe. You can easily make your own caramel sauce. If you are making a dairy-free version of this recipe, you can use my Dairy-Free Caramel Sauce recipe. Caramel sauce is so fast and easy to make that you can make it while the first layer is baking.

If you can eat butter, then use it in this recipe. If not, use either dairy-free margarine or substitute 1 cup of shortening and 2 tablespoons of water. I think you can use coconut oil, but I haven’t tried it yet. Be sure to soften whatever fat you choose to use. It will make it much easier to cut it into the oat mixture.

Gluten-Free Carmelitas
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Author: Alea
Serves: 12
Ingredients
  • 2 cups gluten-free oats
  • ½ cup oat flour (how to make your own oat flour)
  • ¾ cup brown rice flour
  • ½ cup tapioca flour
  • ¼ cup potato starch
  • 1 teaspoon xanthan gum or guar gum
  • 1 cup coconut palm sugar or brown sugar
  • 1 cup butter or dairy-free margarine, softened
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup nuts, chopped
  • 1½ cups semi-sweet chocolate chips (I used dairy-free chips)
  • 1 cup caramel sauce (homemade caramel sauce recipe)
Directions
  1. Preheat oven to 350 degrees F. Grease a 13 x 9-inch pan.
  2. Combine oats, flours, potato starch, xanthan gum, sugar, butter, baking soda and salt in large bowl; cut the butter into the oat mixture until it is well blended. Reserve 3 cups. Press remaining mixture into bottom of prepared pan.
  3. Bake 10 minutes or until light brown.
  4. Sprinkle chocolate chips over baked crust. Place pan back in the oven for 1 minute to melt the chocolate chips. Gently spread the chocolate with a spatula.
  5. Sprinkle nuts over chocolate chips.
  6. Drizzle caramel over chocolate chips and nuts, but try not to let the caramel touch pan edges. Sprinkle with reserved oat mixture.
  7. Return to oven. Bake 20 minutes or until golden brown. Place pan on cooling rack to cool. Cool completely before cutting.
3.2.1753

You should let the carmelitas sit for a time to cool before cutting into them or they will crumble…but I had to sneak a taste before they were cool.
16 shares
  • Share
  • Tweet

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. monet BD says

    July 29, 2013 at 1:54 pm

    there are a couple of homemade ingredients incorporated in your recipe but i am unable to find them anywhere on here. could you link me to the ones you used?

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  
Prep-Ahead Breakfasts and Lunches by Alea Milham

Search

Prep-Ahead Meals from Scratch Where to Buy

Recent Articles:

Grain-free Sweet Potato Muffins with Chai Spices

Grain-Free Sweet Potato Muffins with Chai Spices

Gluten-free mocha chocolate chip muffins in a lined basket.

Grain-Free Mocha Chocolate Chip Muffins

Gluten-Free Substitutions for the Recipes in Prep-Ahead Breakfasts and Lunches

Gluten-Free Substitutions for the Recipes in Prep-Ahead Breakfasts and Lunches

BROWSE:

  • Blog
  • Cookbooks
  • Recipe Index
  • Members Area

ABOUT:

  • About
  • Contact
  • Privacy Policy
  • Disclosure

Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

Copyright ©2023, Premeditated Leftovers™. All Rights Reserved.
Design by Pixel Me Designs