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Whenever fresh cranberries start to appear in the grocery store, I buy them by the cartload and stick most of them in the freezer. Then I can bake and cook with them for months to come, making sweet and tart gluten free cranberry bread, or making a quick cranberry jam.
Today, we're layering that quick jam in between two layers of oatmeal shortbread in these gorgeous gluten free cranberry jam bars. Perfect for a lightly sweet breakfast or snack.
The heartiness of the gluten free rolled oats and chewiness of the oat flour make these bars something really special. They come together very quickly, and the raw bars can even be made up to 2 days ahead of time, covered and stored in the refrigerator until you're ready to bake them. Then just uncover and pop them right in the oven.
The bars have that lovely mix of sweet and tart, and not too much of either. Instead of cooking the jam with water, for an extra intense flavor, try apple or cranberry juice. And feel free to adjust the spices up or down, or even add a pinch of allspice to the dough.
The keys to success in this recipe, though, are to press the bottom crust very firmly into the pan before topping with the cranberry jam and remaining dough, then to cool the bars completely in the pan (at least an hour!) before lifting them out. Slice the bars smaller, and they would also be the envy of any plate of Christmas cookies.
Gluten Free Cranberry Jam Bars
Ingredients
For the cranberry jam
- 12 ounces fresh or frozen whole cranberries
- ½ cup (100 g) granulated sugar
- ¼ cup (2 fluid ounces) water
- ⅛ teaspoon kosher salt
For the dough
- 1 ½ cups (210 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum (omit if your blend already contains it)
- ½ cup (60 g) gluten free oat flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 8 tablespoons (112 g) cold unsalted butter grated
- ½ cup (50 g) gluten free old fashioned rolled oats
- ¾ cup (164 g) packed light brown sugar
- 1 cup (85 g) sliced raw almonds (can substitute chopped walnuts or pecans)
- ¼ cup (2 fluid ounces) milk chilled
Instructions
- Preheat your oven to 350°F. Grease an 8-inch square baking pan, then line with crisscrossed sheets of parchment paper, greasing in between the paper and leaving parchment paper overhanging all four edges of the pan. Set the pan aside.
Make the cranberry jam.
- In a medium-sized, heavy-bottom saucepan, place the cranberries, sugar, water and salt, and mix to combine. Place the saucepan over medium heat and cook, stirring occasionally, until the berries have all softened and the jam is thick (about 10 minutes). Set the jam aside to cool.
Make the bar dough.
- In a large bowl, place the flour, xanthan gum, oat flour, baking powder, baking soda, salt, cinnamon and nutmeg, and whisk to combine well. Add the butter, and toss to combine in the dry ingredients. Add the brown sugar and almonds, and mix to combine. Add the milk, and mix to combine. The dough should hold together when squeezed with a clean, dry hand.
- Transfer half of the bar dough to the prepared baking pan and press firmly into an even layer in the bottom of the pan. Scrape the cranberry jam on top, and smooth into an even layer. Top with the remaining bar dough in an even layer, and press firmly to adhere.
Bake the bars.
- Place the baking pan in the center of the preheated oven and bake until golden brown all over (about 40 minutes). A toothpick test won’t work with this recipe, as the jam in the center will always be moist, so it’s best to go by the color of the bars. Remove from the oven and allow to cool completely in the baking pan (at least 1 hour).
- Once cool, remove the bars from the pan by holding onto the overhung parchment. Slice into 9 large bars with a sharp knife and serve.
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Maggie says
Thank you so very much for putting metric measurements down as well. I love your recipes, because of that!, It makes it so much easier for me here in the UK to make them.Thanks Nicole. Xxx
Jennifer S. says
so wonderful!!!!! thanks for another winner!
youngbaker2002 says
mmmmm…. these sound sooooo gooooood! can’t wait to try!
Carole says
If these turn out as good as they sound , this is what I will take to my daughters for Thanksgiving along with spinach dip. Thank you so much Nicole. I’ll make mine with pecans as soon as my husband finishes the pan of brownies.