Description
Jammy sweet cranberry filling between a gingerbread spiced crust and crumble combines two favorite holiday flavors in one healthier dessert!
Ingredients
Scale
Gingerbread Crust/Crumble
- 1 cup (130g) gluten-free flour
- 1 cup (80g) rolled oats
- 1/4 cup (35g) coconut sugar
- 2 tsps ginger
- 1 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup (125g) Creamy SunButter
- 1/4 cup (80g) molasses
- 1 tsp vanilla extract
Cranberry Filling
- 1 12oz bag (340g) fresh cranberries
- 1/4 cup (80g) maple syrup
- 1/4 cup (50g) cane sugar
- 1 1/2 tbsp arrowroot or tapioca starch
- Zest of one orange
- 1 tbsp orange juice
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl, combine gluten-free flour, oats, coconut sugar, spices, and salt. Toss to combine.
- In a separate small bowl, whisk together Creamy SunButter, molasses, and vanilla.
- Add wet ingredients to the dry, and use your hands or a fork to loosely mix until evenly combined and crumbly.
- Press 2/3 of this mixture firmly into a 8×8″ square pan lined with parchment paper or sprayed with nonstick spray. Set aside.
- In a medium saucepan, combine all of the ingredients for the cranberry filling.
- Bring to a simmer on medium heat. Cook 4-5 minutes stirring continuously until it starts to thicken.
- Pour on top of the crust, and spread into an even layer.
- Crumble the remaining gingerbread mixture on top, pressing in lightly.
- Bake 30-35 minutes at 350°F until golden around the edges.
- Cool completely (or even chill) before slicing into 16 squares.
Keywords: gluten free, oatmeal, holiday, Christmas, cinnamon, ginger, berry, healthy, baking