The day before Thanksgiving. You know where you’ll find me…in the kitchen. It’s the day for baking, baking and more baking. I don’t mind. It’s my happy place. Creating gluten, egg and diary free treats for my family to enjoy. Pumpkin pie is first, then usually a grab-n-go treat for the kids. This year I mades these cinnamon roll sugar cookies. I always bring enough to share, even though my husband would love to keep the pumpkin pie all to himself.
It’s a must for me to keep a generous supply of frozen cranberries this time of year. I like to add them to apple pies, pumpkin bread, apple muffins or make a filling for these crumb bars. Aren’t they lovely? That deep, maroon red from the cranberries is simply stunning. They almost have the taste of juicy cherries too. A little tart, a little sweet. The freshly squeezed orange juice (I used mandarin juice) adds such a brightness. Enjoy these bars by the slice or with a scoop of coconut milk ice cream. Either way, you’ll want to keep your freezer stocked with cranberries too. Add a little zing to your Thanksgiving with these gluten free vegan cranberry crumb bars!
- 2 cups fresh or frozen (thawed) cranberries
- 1/2 cup cane sugar
- 3 tablespoons fresh orange or mandarin juice
- 2 tablespoons pure maple sryup
- 2 tablespoons cornstarch or tapioca starch
- 1 1/4 cups Sarah's gluten free flour blend
- 1 cup certified gluten free quick oats
- 1/4 cup brown sugar
- 1/4 cup cane sugar
- 1/2 teaspoon sea salt
- 6 tablespoons coconut oil, solid
- 2 tablespoons So Delicious unsweetened coconut milk
- 2 tablespoon pure maple syrup
- Preheat oven to 375 degrees. Prepare 8x8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray.
- In medium bowl, mix together sugar, orange juice, maple syrup and cornstarch. Stir until creamy. Add cranberries and gently mix to coat. Set aside.
- For crumb crust/topping, sift together flour, oats, brown sugar, sugar and salt. Add coconut oil, maple syrup and coconut milk. Blend with fork until ingredients are well mixed.
- Spread 2/3 of oat mixture into prepared pan. Press evenly into bottom of pan. Top with even layer of cranberry mixture. Sprinkle remaining oat crumble over cranberries.
- Bake for 40-45 minutes or until cranberries are bubbly and crumble is golden brown. Allow to cool in pan. Slice and serve.
Looks yummy! Thank you for sharing your recipes. We're trying your GF vegan pumpkin pie, pumpkin pecan tartlets and multigrain rolls for our Thanksgiving this year. 🙂
Yay! I'm certain your family will love them 🙂 Happy Thanksgiving!
Mmmmmm. The GF vegan pumpkin pecan tartlets are delicious!!!!!
As a vegan, I truly appreciate your yummy recipes which always work out beautifully! I made the bars with frozen blueberries and snuck some lemon zest into the crust and they were so good. Off topic, but I am a huge fan of So Delicious, did you see their holiday frozen treats? I missed the Autumn ones but the Christmas snowman and peppermint stars at available at Whole Foods 🙂
Looks delicious. If I just want to make this gluten free, and not vegan, what would I use instead of the solid coconut oil and coconut milk?
Butter should work well in this recipe, as well as regular milk. Let me know if you give it a try!
Sarah, I LOVE your recipes and your website is the first place I check for any recipe. I have made quite a few of your recipes and they always turn out perfect! I wish you would put them in a book.
Thank you so much, Roxanne! A cookbook is on my to-do list 🙂