Ingredients
- Parchment paper
- Nonstick cooking spray
Crust
- 1 cup dry old fashioned oats, gluten-free
- 1 cup whole raw almonds
- ¼ tsp. sea salt (or Himalayan salt)
- 3 Tbsp. coconut sugar
- ¼ cup + 1 Tbsp. extra-virgin organic coconut oil, melted
Filling
- 3 cups coarsely chopped cranberries
- ¼ cup 100% orange juice
- 1 Tbsp. finely grated orange peel (orange zest)
- 2 Tbsp. coconut sugar
- 1 Tbsp. cornstarch, preferably GMO-free
Topping
- 3 Tbsp. coconut sugar
- 2 Tbsp. gluten-free all-purpose flour
- ¼ cup dry old fashioned oats, gluten-free
- 1 Tbsp. + 1½ tsp. extra-virgin organic coconut oil
Instructions
- Preheat oven to 350° F.
- Line an 8 x 8-inch pan with parchment paper. Lightly coat with spray. Set aside.
- To make crust, place oats, almonds, salt, and sugar in food processor (or blender); pulse into a fine meal. Make sure no large pieces remain.
- Add oil; pulse to mix. It should form a loose dough that sticks together when squeezed between two fingers. Add more oil if too dry.
- Spread oat mixture into prepared pan. Press into an even layer with your fingers or a flat object (like a drinking glass).
- Bake for 15 minutes. Increase heat to 375º F. Bake an additional 5 minutes, or until crust is fragrant and edges are slightly golden brown. Set aside.
- Reduce oven temperature to 350º F.
- To make filling, heat cranberries, orange juice, orange peel, sugar, and cornstarch in medium saucepan over medium heat, stirring frequently, for 5 to 7 minutes, or until bubbly. Set aside.
- To make topping, combine sugar, flour, oats and oil in a small mixing bowl; mix with fork until mixture resembles coarse meal. Set aside.
- Add cranberry mixture to crust; cover evenly.
- Top with crumble topping; cover cranberries evenly.
- Bake for 15 to 20 minutes, or until cranberry filling is warm and bubbly and topping is golden brown.
- Cool completely for 1 to 2 hours. Lift parchment paper from pan; cut into 12 bars.
Containers: 1 1/2 yellow, 1 blue, 1 tsp
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