Cranberry oat bars - wheat free recipe
We love the sharp tangy flavour of the cranberries in this recipe, combined with the oats and nut base they make a perfect taste combination. The base has a firm, crunchy texture which makes a nice change from the more typical type of cake.
You could substitute blueberries instead of the cranberries, the recipe quantities would stay the same, and the taste would be just as good. Or of course you could use a mixture of blueberries and cranberries, or raspberries, or redcurrants...
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
makes 12-14
base:
| 1¾ | cups | quick oats or oat flakes |
| 1½ | cups | oat flour |
| ¾ | cup | brown sugar |
| ½ | cup | pecans, chopped (other chopped nuts will substitute) |
| 1½ | tsp | xanthan gum |
| ½ | tsp | baking soda (bicarbonate of soda) |
| ¾ | cup | margarine or butter, melted |
filling:
| 2 | cups | cranberries, fresh or frozen |
| ½ | cup | sugar |
| 2 | tbsp | water |
| 2 | tbsp | cornstarch (cornflour) |
| 1 | tbsp | water |
| 2 | tsp | lemon juice |
preheat oven: 180°C, 160°C (fan), 350°F, Gas 4
| 1. | Line a 23cm square (9" sq) baking tin with baking parchment. |
| 2. | In a large bowl mix the oats, oat flour, brown sugar, nuts, xanthan gum and baking soda. Make sure they are well combined. Add the melted margarine and mix until the mixture looks crumbly. |
| 3. | Reserve 1 cup of the oat mixture. Tip the rest of the oat mixture into the baking tin and press it down to form an even base. Bake for 10 minutes. |
| 4. | While the base is baking put the cranberries, sugar and the 2 tbsp water into a small saucepan and bring to the boil, stirring occasionally so that it doesn't burn. Simmer very gently for 4-5 minutes still stirring occasionally. |
| 5. | Mix the cornstarch with the 1 tbsp of water and lemon juice. Stir into the cranberry mixture and stir while heating until the mixture has thickened. |
| 6. | When the 10 minutes baking time is up remove the base from the oven. Spread the cranberry mixture over the base. Then sprinkle the reserved oat mixture on the top, making sure that it is evenly spaced, but don't press it down, it needs to remain crumbly on the top. |
| 7. | Put back in the oven for 18-20 minutes. When baking time is up remove from the oven and leave in the tin to cool for 15-20 minutes, then cut into the required number of pieces while still warm and in the tin. Turn out onto a cooling rack. |
These cranberry oat bars will store for 2-3 days in an airtight container, however make sure that they are completely cool before they are stored otherwise the base will go soft.
You could also serve them with a generous helping of whipped cream for a slightly more indulgent treat.
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