Saturday, November 12, 2011

Cranberry - Oatmeal Bars

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
              cooking spray

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
              (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.

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