Cranberry Bars

🧂 Ingredients

• 3 cups (12 oz, 340 g) cranberries

  fresh or frozen
• 1 cup (190 g) chopped, dried apricots
• ½ cup (118 ml) water
• ½ cup (110 g) raw sugar
• 1 ½ cups (135 g) oat flour

  certified gluten free, if necessary
• 1 cup (90 g) quick-cooking oats

  certified gluten free, if necessary
• ½ cup (50 g) desiccated coconut
• ½ cup (110 g) raw cane sugar
• 1 teaspoon (4 g) baking powder

  certified gluten free, if necessary
• ½ teaspoon (2.5 g) fine sea salt
• ¾ cup (170 g) butter

Instructions

• 1 Combine cranberries, apricots, first amount of sugar (½ cup), and water in a
  medium saucepan. Bring to boil over medium-high heat. Reduce heat to simmer.
  Simmer until apricots are soft and cranberries have split, about 10 minutes.
• 2 Meanwhile, preheat oven to 350° F (177° C).
• 3 Whisk the dry ingredients (flour, oats, coconut, second amount of sugar, baking
  powder, and salt) together in a mixing bowl.
• 4 Add the butter cut into chunks.
• 5 Cut in the the butter with a pastry blender or two knives until it is worked
  through in pieces about the size of peas.
• 6 Pour half of the dry pastry mixture into an 9- X 13-inch (23 cm X 33 cm) cake
  pan. Press it down firmly all over with a flat spatula.
• 7 Spread the cranberry-apricot filling over it. The pastry will absorb any excess
  water.
• 8 Spoon the remaining pastry mixture over the filling, and press down firmly all
  over.
• 9 Bake in preheated oven for 30 minutes.
• 10 Cool and cut into squares to serve.

Nutrition Info