Coconut Cranberry Crumble Bars

Ingredients

• 2 cups gluten-free all-purpose flour blend
• ½ cup gluten-free rolled oats
• ½ cup shredded coconut
• ½ cup packed brown sugar
• ¾ teaspoons salt
• ½ teaspoon cinnamon
• Pinch freshly grated nutmeg
• 1 cup coconut oil, melted
• ½ teaspoon vanilla extract
• ½ teaspoon coconut extract
• 1 cup prepared cranberry sauce, recipe follows or canned
• ½ orange, zested

Directions

1. Set your oven rack to the lowest level and preheat it to 350ºF. Lightly grease a 9-inch springform pan with non-stick cooking spray and line the sides with a collar of parchment paper.
2. In the bowl of a food processor, pulse together the flour, oats, coconut, brown sugar, salt, cinnamon, and nutmeg once or twice to combine. Pour over the melted coconut oil, vanilla extract, and coconut extract and pulse just until combined. In a small bowl, stir together the cranberry sauce and orange zest.
3. Press two thirds of the dough into the bottom of your prepared baking pan. Spread the cranberry sauce into an even layer over the base layer of dough then squeeze and crumble the remaining dough overtop to make a crumbly coating,
4. Bake the for 30 to 35 minutes or until golden brown and jam is bubbling.
5. Allow the tart to cool completely before removing from the pan. Serve dusted with icing sugar or with a scoop of vanilla ice cream on the side.