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!

Cranberry, Chocolate, Coconut Granola Bars

Servings: 10–12 bars
Preparation Time: 10 minutes

Ingredients:

• 3 cups quick oats (or GF quick oats)
• 2 tablespoons ground flax seeds
• 1 tablespoon flour of choice, optional
• 1/2 cup almonds (or other nuts or seeds of choice)
• 1 cup dried cranberries
• 3/4 cup flaked or shredded coconut
• 1 teaspoon cinnamon
• 1/2 to 3/4 cup semisweet chocolate chips
• 1/3 cup maple syrup
• 3 eggs
• 2 tablespoons melted coconut oil (or butter)
• 2 tablespoons water

Directions:

Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch pan.

Mix dry ingredients in a bowl. Whisk syrup, eggs, oil, and water in a separate bowl. Combine wet and dry ingredients and mix well.

Press mixture into prepared pan with a wet spatula. Bake for about 12 to 15 minutes or until the edges begin to brown. Let cool completely before slicing.

Store in an airtight container in the refrigerator for up to a week or freeze.

Recipe and photo submitted by Alicia, Chardon, OH.

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