RECIPE: Tap Here ⬇️ Cranberry-Cherry Oat Bars
ALMONDS AND CASHEWS ARE HIGH IN OXALATES AND POTENTIALLY COULD BE PROBLEMATIC FOR PEOPLE WITH KIDNEY ISSUES AND PEOPLE WHO ARE PRONE TO KIDNEY ISSUES. Please consult your doctor or dietitian and do your own research regarding oxalates.
Oat layers:
1 ¼ cups oat flour (I grind my own rolled oats)
1 cup rolled oats ( I use certified organic, third party glyphosate free oats)
3/4 cup mashed very ripe banana
1/4 cup flaxseed meal
1-2 tablespoons water
3 tbls almond butter or other nut/seed butter
½ tsp cinnamon
Pinch of salt
For the filling:
1 cup cranberries (fresh, or frozen (thawed)
1 cup cherries (fresh, or frozen (thawed)
1/2 cup date paste
½ tsp vanilla extract
1 tablespoon arrowroot starch
(Optional) Pinch of sea salt
Preheat oven to 350 . Line an 8 inch square baking pan with parchment paper. Set aside.
Oat layers: In a large bowl, combine oat flour, oats, banana, ground flaxseed, water, almond butter, cinnamon and salt until combined and crumbly.
Filling: In a large bowl, coarsely crush the cranberries, cherries and date paste with a fork. Add arrowroot starch and mix to combine.
Assembly: Firmly press half of the oat mixture into the prepared pan, evenly tamping down. Evenly spread with the cranberry-cherry mixture. Coarsely crumble remaining oat mixture over filling.
Bake for 25 to 30 minutes or until filling is bubbly and topping is golden. Cool completely, in the pan, on a wire rack.
Remove from pan and cut into 16 bars.
Optionally drizzle with vanilla icing.
Vanilla icing:
¾ cup soaked raw cashews (soaked for min. 2 hours)
1 cup plant milk (adjust as needed to pourable consistency)
3 soft medjool dates
1 tsp vanilla extract
Enjoy!