Tis the season for cranberries!
Cranberry –Oatmeal Bars (From cooking light magazine 2008)
1 cup all-purpose flour
1 cup quick-cooking oats
½ cup packed brown sugar
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
6 tablespoons soy butter, melted
3 tablespoons orange juice
1 1/3 cups dried cranberries
¾ cup soy sour cream
½ cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon grated orange rind
egg replacer for one egg http://www.ener-g.com/egg-replacer.html
(egg replacers can be found at health food stores or specialty stores)
Preheat oven to 325 degrees.
To prepare crust, combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve ½ cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7 “ baking dish coated with cooking spray.
To prepare filling, combine cranberries, sour cream, sugar and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.
Bake at 325 degrees for 40 minutes or until edges are golden. Cool completely in pan on wire rack.