BUCKWHEAT OAT BARS WITH SPICED CRANBERRY-APPLE COMPOTE

There’s nothing more healing than holiday baking.  When the weather starts to drop & the christmas lights come up -  It’s my favorite time of year.  These oat bars are my new favorite holiday treat, easily eaten for breakfast, dessert or anything in between.  The cranberries make this extra festive for Winter weather and holidays, but you can use any kind of fruit compote (or preserve!).  For your Christmas morning, holiday gatherings and beyond…

buckwheat oat bars with spiced cranberry apple compote (gluten-free) makes 16-18 bars

  • 1 cup gluten-free rolled oats
  • 1/2 cup almond flour
  • 1/2 cup buckwheat flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon xanthum gum
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 large egg 
  • 1/2 cup coconut oil or butter, melted and cooled
  • 1/2 cup brown sugar or coconut sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla bean paste or vanilla extract

Cranberry Apple Compote:

  • 12 oz. cranberries
  • 1 green apple, peeled and diced
  • 2 inch piece ginger, peeled and minced
  • 1 vanilla bean, de-seeded
  • 3/4 cup filtered water
  • 1/2 cup orange juice, freshly squeezed
  • 3 tablespoons maple syrup
  • 2 teaspoons orange zest
  • Pinch of salt

Preheat oven to 375 degrees.

Make cranberry compote: add all ingredients to a large saucepan.  Bring to a boil, then lower to medium heat and simmer for 15-20 minutes or cranberries have broken down and mixture is thick.  Remove from heat to cool.

In a large mixing bowl, whisk together oats, flours, baking powder, salt, xanthum gum and spices. 

In another small mixing bowl, whisk together egg, coconut oil or butter, sugar, maple syrup, and vanilla. 

Mix wet ingredients into dry, mixing well until dough looks like oatmeal cookie dough. 

Add 3/4 of oat mixture to a greased 8x8 or round tart pan, using your hand to press batter evenly.  Add about 1 heaping cup of cranberry compote over top, using a silicon spatula to evenly disperse.  Then sprinkle the top with the last amount of oat mixture.  

Bake for 25-30 minutes or until oat topping is browned.  Set aside to cool, then serve warm or chill before cutting into squares.

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CITRUS & TOASTED FENNEL CAKE WITH CRANBERRIES

I seriously love the holidays like every other crazy person, and have been baking literally nonstop since well before December 1st.  I would say I'm generally not a cake person but, there's a certain type I am definitely down for, and that's anything that could also be considered breakfast.  It doesn't need frosting or layers, isn't overtly sweet, but it's more like a large, delicious muffin.  This is my kind of cake.

As much as I'm a beloved fan of crisps and crumbles, they are so easy to make that I feel like they don't even count for me anymore.  Making cakes (even these kind) still brings me the kind of joy baking is supposed to where you feel like you've actually made a "thing" and you want to show it off.  This cake is so delicious and festive, it might even get me out of making my traditional cinnamon rolls on Christmas morning. 

 

CITRUS & TOASTED FENNEL CAKE WITH CRANBERRIES (Gluten-free) SERVES 6-8

  • 2 cups almond flour
  • 1 cup sorghum flour
  • 1/2 cup brown rice flour
  • 1/2 cup tapioca or arrowroot flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon cinnamon
  • 3 tablespoons fennel seeds, toasted
  • 1/2 cup coconut oil, liquified (if needed, heat over low heat in small saucepan, then cool.)
  • 3/4 cup maple syrup
  • 3 large eggs
  • 1/2 cup vanilla creme fraiche (like, Vermont Creamery's new flavor)
  • 2 cups cranberries
  • 1 lemon, juice and zest
  • 2 satsumas, zest + 2 tablespoons juice (or clementine/navel orange)

Preheat oven to 350 degrees.  In a large mixing bowl, whisk together all dry ingredients (first eight listed).  Set aside.

Add fennel seeds to a dry skillet.  Over medium-low heat, toast fennel seeds for 4-5 minutes or until slightly browned and fragrant - don't burn!  Let cool.

In another large bowl, whisk together coconut oil, maple syrup, eggs, and creme fraiche.   Once wet ingredients are well combined, slowlyadd dry ingredients (a little at a time), until well combined.  Set aside.

In a food processor, combine citrus juice, zest, cranberries and sugar.  Pulse lightly until cranberries and slightly broken.  Fold in mixture to the batter until well combined.

Add batter to 9 inch greased springform pan.  Bake for 40-50 minutes or until a toothpick in the center comes out clean.  Serve with additional vanilla creme fraiche to top.

ON THE MENU: Clementine Daily

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