• Vegan (dairy-free, no eggs). • Simple steps & ingredients. • Sweet and tart filling. • Buttery crust and crumble. • Freeze well. • Perfect for holidays.
– 2 cups whole cranberries – 2 tbsp maple syrup – 2 tbsp fresh lemon juice – 2 tbsp chia seeds – 1 cup (120 g) whole wheat flour – 1 1/2 (150 g) cup rolled oats – 1/2 tsp baking powder – 1/4 tsp sea salt – 1/2 cup (90 g) sugar* – 1/3 cup (70 g) coconut oil – 1 tbsp fresh lemon juice – 3–5 tbsp plant milk
Combine the cranberries, lemon juice, maple syrup and chia seeds in a small saucepan and bring to a gentle boil over medium heat, stirring frequently.
Continue stirring and mashing the cranberries or popping them against the side of the pot with a wooden spoon, for 6-8 minutes until it’s thick and has a jam-like consistency.
Mix dry ingredients then add remaining ingredients and and mix into a crumbly dough.
Press 2/3 of the oat mixture into the bottom of the pan. Top with the cranberry filling, then spinkle with remaining oat mixture.
Bake for 35 minutes until golden brown then cool in the pan to firm.
Once cooled, slice and enjoy!
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