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.
CTVKath says
November 27, 2014 at 2:05 amLooks 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. 🙂
sarahbakesgfree@gmail.com says
November 27, 2014 at 2:12 amYay! I'm certain your family will love them 🙂 Happy Thanksgiving!
CTVKath says
November 27, 2014 at 2:53 amMmmmmm. The GF vegan pumpkin pecan tartlets are delicious!!!!!
5e1a2274-8314-11e4-96d1-e363c1780b08 says
December 13, 2014 at 10:07 pmAs 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 🙂
Bonnie says
November 20, 2015 at 8:53 amLooks 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?
Sarah says
November 24, 2015 at 12:17 pmButter should work well in this recipe, as well as regular milk. Let me know if you give it a try!
roxanne says
December 3, 2016 at 8:12 amSarah, 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.
Sarah says
December 5, 2016 at 12:37 pmThank you so much, Roxanne! A cookbook is on my to-do list 🙂