gluten free vegan cranberry crumb bars
RECIPE TYPE: desserts
cranberry filling
  • 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
crumb crust/topping
  • 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
  1. Preheat oven to 375 degrees. Prepare 8x8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray.
  2. In medium bowl, mix together sugar, orange juice, maple syrup and cornstarch. Stir until creamy. Add cranberries and gently mix to coat. Set aside.
  3. 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.
  4. 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.
  5. Bake for 40-45 minutes or until cranberries are bubbly and crumble is golden brown. Allow to cool in pan. Slice and serve.
Recipe by Sarah Bakes Gluten Free at