Gluten-Free, Cranberry, Oat Bars
Servings: 24
Preparation Time: 35 minutes
Ingredients:
Homemade Cranberry Sauce:
- 12 ounces cranberries
- 1/3 cup whole sugar
- 3/4 cup orange juice
- 2 teaspoons cornstarch, dissolved in 1/4 cup water
- 1 tablespoon gelatin, dissolved in 2 tablespoons water
- pinch salt
- 1 teaspoon vanilla extract
Gluten Free Oat Bars:
- 2 1/2 cups old fashioned rolled oats
- 1 1/2 cups rice flour
- 1 1/2 cups organic sorghum flour
- 1/2 teaspoon aluminum-free baking soda
- 1 teaspoon baking powder
- 1 teaspoon Himalayan Pink Salt
- 1 1/2 cups whole sugar
- 1/2 cup palm shortening
- 1/2 cup + 2 tablespoons Tropical Traditions Gold Label Virgin Coconut Oil
Directions:
Preheat oven to 350 degrees F.
Mix cranberries, sugar, and orange juice in a small saucepan over medium heat and cook until all cranberries pop. Add in cornstarch, gelatin, and salt. Bring to a boil. Remove from heat and add vanilla extract.
In a large bowl, combine oats, rice flour, sorghum flour, baking soda, baking powder, salt, and sugar and mix well. Add in palm shortening and coconut oil. Mix by hand until the mixture forms small crumbs.
Grease a 9 x13-inch pan with coconut oil and press crumb mixture (reserving about two cups for topping) in an even layer on the bottom. Spread cranberry sauce over the crumb layer. Sprinkle reserved topping in an even layer.
Bake for 25 minutes or until top begins to brown. Remove and allow to cool before cutting into bars.
Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your coconut recipes and photos here!
