Home Recipes Gluten-Free Sweet Cranberry Bars by Erin LemJune 12, 2015 Search more like this bakinggluten freeall purposeveganparchment papercoconut oilpanbakerymaple syrupcupflourmixturedrybake Advertisement Trending Now Food & Drink General Mills Is Bringing Back 4 Classic Sugar Cereals That Your Mom Never Let You Eat Viral & Trending Cat Sneaks into Family Car & Joins Their Road Trip, Becomes Instant Celebrity Viral & Trending Weatherman Discovers His Map Is a Touchscreen and His Reaction Is So Pure Celeb & Entertainment Serena Williams Announces Retirement: ‘If I Were a Guy, I Wouldn’t Be Writing This’ Celeb & Entertainment ‘Bluey’ Season 3 is Coming to Disney+ This Week! Advertisement Here’s a new sweet treat for your family to enjoy: a gluten-free snack bar full of healthy ingredients like coconut oil, cranberries and oats. Courtesy of Debbie Adler of Sweet Debbie’s Organic Cupcakes in Los Angeles this simple recipe requires only six ingredients and lasts (almost) forever in the fridge. Now there’s definitely no excuse not to bake these bars for your little summer snackers. Makes 16 squaresIngredients: Sheet of parchment paper slightly larger than 8 x 8 inches 1¾ cups gluten-free oats ⅓ cup all-purpose gluten-free flour ¼ teaspoon fine sea salt 6 tablespoons coconut oil 6 tablespoons maple syrup ¼ cup dried cranberriesMethod: 1. Preheat oven to 325°F. Line an 8 x 8-inch square baking pan with parchment paper, with a little extra over the sides.2. Mix together the oats, flour and salt in a large bowl.3. Microwave the coconut oil and maple syrup in a measuring cup for 20 seconds and stir to combine. Pour the coconut oil mixture into the oat mixture. Fold in the dried cranberries.4. Spoon the batter into the prepared pan and smooth it into the corners and on top with a wet baking spatula to cover the pan evenly. 5. Bake for 24 to 25 minutes, or until the oats are a light golden brown. Rotate the pan from front to back halfway through baking.6. Remove the pan from the oven to a wire rack and let sit for about 15 minutes before putting in the freezer for at least 1 hour.7. Transfer the parchment paper to a cutting board and cut into 16 bars or divide and roll into 1-inch balls.8. Wrap each bar or ball individually in parchment paper or bakery tissue paper, place in sealable plastic bag and keep frozen until ready to pack, eat or gift.Debbie Adler is the owner of the nationally renown bakery Sweet Debbie’s Organic Cupcakes in Los Angeles. Debbie is also the author of the critically acclaimed cookbook, Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.**This recipe is reprinted from SWEET DEBBIE’S ORGANIC TREATS by Debbie Adler. Published by Harlequin. Copyright Debbie Adler 2013. Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to email a link to a friend (Opens in new window)Click to share on Copy (Opens in new window) Search more like this bakinggluten freeall purposeveganparchment papercoconut oilpanbakerymaple syrupcupflourmixturedrybake Welcome to our Tinybeans family! Be sure to check your email for new activities, recipes and parenting hacks – and to see if you’ve won! Do you have a dog or cat? Select YES below and click submit to start receiving FREE pet ideas and inspiration, news about new pet products, exclusive offers and limited-time promotions. Yes, I have a pet! Submit GET READY FOR SUMMER! Enter to Win a $250 Gift Card! Enter your email and zip code below for a chance to win a Mastercard Gift Card. We’ll pick one winner per month through August 31, 2022 – 5 lucky winners in all! email zip_code campaign_name Enter Now! I agree to the official rules and to receive email communications from Tinybeans. By providing my email address, I agree to the Privacy Policy and Terms of Service. This website uses cookies to ensure you get the best experience possible. Accepting the use of cookies enables important site functionality including personalization and analytics. Accept Decline Create an account to save this content on Tinybeans Choose how you would like to sign up. Continue with Apple Continue with Facebook Continue with Google or Continue with Email By signing up, you agree to Tinybeans Terms of Service and acknowledge you have read and agreed to our Privacy Policy. Sign in to your Tinybeans account Don’t have any account? Create an account here. Forgot your password? Reset it here. Sign In or Continue with Apple Continue with Facebook Continue with Google Personalized recommendations Tinybeans uses personal information to share useful recommendations and ideas for your family. This may include your previous activity, family profile and your hometown. Tinybeans keeps your data safe and does not sell personal information to any third party. Learn more about your privacy and location choices. Close
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