After my second fall in the South I realized I don't see as many cranberries as I'm used to in my past life as a Northerner. I'm not talking about the sweetened dried variety, I'm talking a good plump tart cranberry in a salad or dessert. I know I see the sauce, but I want the berries! Since I don't live near any bogs I found the next best thing at my local Lowe's Foods freezer section, Cape Cod Select Cranberries! They are the beautiful plump berries I've been missing. They are great straight from the bag to keep a punch bowl festive and cold. Thawed, they are a perfect replacement for the fresh natural berry I'm used to in salads or desserts. Lately I was looking for something different so I put them in this favorite recipe of mine for gluten free breakfast bars. Inspired by a blueberry version at a co-op up north the cranberries are a natural here with a hint of orange to brighten them up. I used Bob's Red Mill Gluten Free flour here, Oats and Baking Soda here to share with my gluten intolerant friends.
5. Spread cranberry mixture evenly over cooked crust and press remaining oat mixture onto the cranberries, being careful as the cranberries are hot.
6. Bake bars 18-20 minutes or until golden brown. Cool on wire rack. To cut bars, lift the parchment sling out of the pan and cut into desired sized bars. The bars will keep a few days in the fridge.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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