12/22/2023
The holidays can be a challenge for someone who has dietary constraints, so here is my present to those of you who cannot eat gluten, dairy, nuts, eggs, or any of the other major allergens. These were one of our top selling items at our bakery. People didn't care that they were gluten-free and vegan.
Crumb Bars:
Fill with cranberry sauce, apple pie filling, or any other fruit filling you make. Make the filling from scratch first. Preheat your oven to 375.
420 grams cassava flour (NOT Tapioca flour)
1 ½ cup sugar (I use sucanat or brown sugar)
1 ½ cup old fashioned oatmeal
½ teaspoon salt
1 ¼ cup coconut oil
Place the dry ingredients in a food processor with the chopping blade and process until the oatmeal is crumbly. Add the coconut oil to the processor and process until it is well mixed. If you don't have a food processor, just mix this together by hand or with a stand mixer.
Line one 11” x 17” pan, or or two 9" x 9" pans with parchment.
Press half of the crust in baking pan. Top with filling, then crumble remaining crust mixture over the top. Bake about 50 minutes. Cool completely and refrigerate to set.
For apple:
Core and peel 3 pounds of apples, slice them, and chop them.
Place the apples in a bowl and mix about ½ cup sugar, 2 tablespoons cinnamon, a grating of nutmeg and ¼ teaspoon citric acid in well. Taste and adjust any ingredients until it has a good sweet/tart taste of crisp apples.
For cranberry:
Bring to a boil in a pot: 2 cups sugar and 2 cups water. Add 24 ounces fresh cranberries and return to a boil. Reduce to a simmer and cook for 10 minutes, stirring occasionally. Remove from heat and add 5 drops organic orange essential oil (optional, but tastes amazing). Allow to cool to room temperature. If not being used right away, then place it in the refrigerator until you are ready for it.
For Berry:
Mix 4 heaping cups of mixed frozen berries, (measured while frozen, then thawed with the juices), with 1 cup sugar, 3 tablespoons tapioca starch and ½ tsp citric acid in a pot. Cook over medium low heat stirring constantly until thickened. Remove from heat and use at once or refrigerate until ready to use.
If you don't have dietary constraints you can swap the cassava for flour and coconut oil for butter.