Description
Make these gluten free this holiday season with a few easy switcharoos.
Ingredients
Scale
Gluten Free Version:
- ½ cup butter, melted
- 2 tsp GF Vanilla Extract
- 1 cup Bob’s Red Mill GF Oat Flour
- 1 cup Bob’s Red Mill GF Rolled Oats
- 1/2 cup Sugar + 2 Tbsp, divided
- 1 ½ tsp Xantam Gum
- 1 tsp Baking Powder
- 1 tsp Lemon Zest
- 2 cups Cranberries
- 2 Tbsp Corn Starch
- ½ tsp Salt
Standard Option:
Instructions
- Pre-heat oven to 375 degrees.
- In a large bowl, mix together butter, vanilla, flour (or oat flour for GF), Oats (or GF Oats for GF recipe), ½ cup Sugar, baking powder, lemon zest, salt (and Xantham Gum for GF).
- When combined divide mixture in half and press into the bottom of an 8×8 baking pan. Set aside.
- In food processor, pulse together cranberries, sugar until finely minced and almost smooth. Place in small saucepan. Bring to boil over medium heat and reduce to paste.
- Add in corn starch and allow to boil to thicken. Once thickened, remove from heat and press through a sieve to remove any extra skin and pith left behind.
- Let smooth cranberry jelly cool slightly. Spread evenly over the oat mixture that has been pressed into the bottom of the baking pan.
- Crumble remaining oat mixture of the top of the cranberries. Bake for 20-25 minutes, or until golden brown.
- Remove from oven and cool on wire rack. Slice and serve at room temp. Devour.
Notes
Adapted and inspired by 1,000 Gluten Free Recipes by Carol Fenster Raspberry Oatmeal Bars