These bars are a GFCF modified version of a recipe from Cooking Light Magazine, November 2008. After these cooled, I cut them up into squares and individually froze them. They make a very yummy treat. I almost like them better frozen, they don’t crumble.
1 cup GF flour blend (Bob’s or Better Batter Flour work well)
1 cup GF oats (Gifts of Nature work well)
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
6 tablespoons margarine, melted
3 tablespoons orange juice
1 1/2 cups dried cranberries
3/4 cup soy sour cream
1/2 cup sugar
2 tablespoons gluten free flour blend
1 teaspoon vanilla
1 teaspoon grated orange rind
1 large egg white, beaten
Preheat oven to 325. Combine flour and next five ingredients in a medium bowl. Mix in butter and juice and stir until moistened slightly. Reserve 1/2 cup of the oat mixture for hte toppiing. Press remaining mixture intoa 11×7 baking pan, coated with cooking spray.
Combine cranberries, sour cream, sugar and remaining ingredients in a bowl. Stir well. Spread cranberry mixture over crust. Sprinkle remaining oat mixture over cranberries. Bake at 325 for 40 minutes or until edges are golden. Cool completely in pan.