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GFCF Cranberry Oatmeal Bars

cranberry barsThese 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. 

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