Cranberry Bars

The distinct flavor of the cranberries mixed with the oats make a wonderful treat!

Cranberry Bars

Cranberry filling *
¾ cup water
1 cup pure maple syrup
5 cups fresh cranberries

*make a day in advance

Mix water, syrup and cranberries in a medium saucepan on approximately medium heat and bring to a boil, stirring occasionally.

Gently simmer for10-12 minutes, stirring occasionally or every couple of minutes. Mixture will thicken and begin to set.

Allow to cool at room temperature, cover & place in the frig.

Crust
1½ c. spelt flour
1/4 c. maple sugar
¼ tsp. baking soda
¼ tsp. whole salt
1 ½ c. quick oats
¼ tsp arrowroot powder

¼ cup warm honey
2/3 cup light olive oil

½ c. chopped pecans

Pre-heat oven to 350 degrees.

Stir together flour, sugar, baking soda, salt, and oats in a large bowl.

In a separate bowl, whisk together honey and olive oil.

Pour wet ingredients over dry ingredients and combine with a pastry cutter. This will yield a crumbly consistency.

Reserve 1 cup of the above mixture, stir in chopped pecans and set aside.

Press the remainder of the mixture into an oiled 13”x9” baking dish.

Bake: 350 for 20 minutes.

Remove from heat and pour 1 ¾- 2 cups chilled cranberry filling evenly over dough.

Sprinkle the reserved crumble/ pecan mixture over the top of the cranberry filling.

Lightly press crumble into the filling with a fork. Take care not to burn your fingers on the hot dish!

Bake dish an additional 20-25 minutes until it has set and the edges are lightly browned.

Remove dish from oven and allow it to completely cool.

As with all baked goods; once cool, cover the dish tightly with plastic wrap or foil.

Eat within 24 hours or refrigerate or freeze.

Options: Replace maple sugar with raw sugar.  Replace honey with maple sugar or raw sugar, but the base layer won’t hold together quite as well.  If a glass baking dish is used, raise the oven rack one up from center.  The cranberry sauce will keep for 2-3 weeks in the back of a 35 degree frig, & also freezes well.