Gluten-Free Sweet Cranberry Bars


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.

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Makes 16 squares

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 cranberries

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.


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