Leftover cranberry sauce anyone?! I had SO MUCH left over from Thanksgiving, so I created this recipe to finish it up. They were pretty easy and so good. Printable recipe below.

Ingredients:

• 1 1/2 C almond flour

• 2 T coconut flour

• 1/2 C GF rolled oats

• 1/3 C coconut sugar (can sub brown sugar)

• 1/4 C liquid coconut oil, or melted/cooled

• 1 egg

• 1/2 tsp cinnamon

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 1/2 C cranberry sauce (homemade, NOT jellied from a jar. Make sure it's sweet enough for you as the taste of the cranberry sauce does not change otherwise) *if you want to make these but do not have cranberry sauce at the ready, try Monique's easy and healthy recipe here.

Directions:

1. Line an 8x8 dish with parchment paper, or spray with cooking oil and set aside. Preheat oven to 350°F

2. Mix the dry ingredients in a bowl first (I used a large fork), and then add in the coconut oil until well mixed, and lastly mix in the egg

3. Measure about 1/2 C of the crust/crumble mixture and set aside for the topping. With remaining mixture, press into the bottom of your dish

4. Pour cranberry sauce over pressed crust and spread evenly with a spoon or spatula

5. Sprinkle crumble mixture you had set aside evenly over the cranberry layer

6. Bake for 25-30 minutes, until cranberry sauce is bubbling and

7. Let cool completely before cutting them into bars. Could alternatively enjoy this as a "crisp" by not slicing and rather scooping while warm (don't line with parchment paper if you do this option), serve with vanilla bean ice cream ♥

xo, Celiac Sweetie