These cranberry oat bars are vegan, gluten free, and refined sugar free! This is an easy recipe to make for breakfast or for packing in a lunchbox.
When Debbie Adler contacted me and asked if I would like to review her new cookbook, Sweet Debbie’s Organic Treats – Allergy-Free and Vegan Recipes, I was really excited, because I knew that so many of you out there are dealing with food allergies and intolerances.
This book has recipes for brownies, bars, cupcakes, muffins, cookies, and bread, all made without gluten, dairy, eggs, soy, and nuts. Debbie owns the allergen free bakery Sweet Debbie’s Organic Cupcakes which opened in Los Angeles in 2006, so she knows a little bit about baking! ;) She decided to share her recipes for 50 of her delicious treats in this cookbook.
This cookbook has a wide variety of treat recipes, including some unusual ones like Sicilian Mandel Bread, Quinoa Cranberry Cookies, and Ruby Red Wine and Chocolate Cupcakes. Each recipe is accompanied by a lovely photo. In the beginning of the book, I appreciate the way Debbie discusses some of the ingredients that might not be found in an ordinary kitchen.
I decided to try the recipe for Sweet Cranberry Hemp Bars…except I didn’t have hemp seeds. Oops! So this is my slightly adapted version, and they were very tasty. Not too sweet…more of a breakfast bar rather than a dessert bar. Darryl and I really enjoyed these.
What if I can’t have flax seeds?
You can use hemp seeds, or you could probably leave them out. This would be good with a few tablespoons of sunbutter or pumpkin seed butter as well.
What can be used instead of cranberries?
Try dried cherries, dried blueberries, or even a few chocolate chips if you like!
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Cranberry Oat Bars.
Preheat the oven to 325 degrees. Line an 8x8 pan with parchment paper.
MIx the flour, oats, flax seeds, and salt in a bowl and set aside.
In a small bowl, combine the coconut oil and maple syrup or honey, and microwave for 20 seconds. Stir.
Add the wet mixture to the dry ingredients, and stir. Add the cranberries and stir again.
Spoon the batter into the prepared pan and smooth it out with a spoon, pressing in firmly.
Bake at 325 degrees for about 25 minutes. Allow to cool for about an hour. Using the parchment paper, remove the slab from the pan and transfer to a cutting surface. Cut into bars - I cut mine into 12 bars.