Search
  • Gutsy Baker

Leftover Cranberry Sauce Crumble Bars (Vegan! Gluten Free, Paleo)

Instead of wasting all that leftover cranberry sauce this year, use it by making these gluten free and vegan cranberry crumble bars. There’s something about a sweet crumbly topping that pairs well with the tart cranberry. They're grain free, vegan, and safe for a low FODMAP diet. But so easy and delicious!

JUMP TO RECIPE


As always these bars are a gut-friendly dessert, safe on a low FODMAP diet, and the perfect paleo dessert for your post-holiday meals, or just because! They are also vegan so it’s double bonus.



INGREDIENTS IN VEGAN LEFTOVER CRANBERRY CRUMBLE BARS

  • Fine Almond Flour

  • Coconut Flour

  • Sea Salt

  • Coconut Sugar

  • Cinnamon

  • Non-Dairy/Vegan Butter

  • Almond Extract

  • Vanilla Extract

  • Cranberry Sauce


SUBSTITUTIONS + SWAPS


1. Almond flour and coconut flour are the flour base of this recipe. No other flours have been tested. You can attempt a gluten free flour blend, but it could come out dry.


2. Coconut Sugar can be swapped for granulated maple sugar (for lower FODMAP as well), or brown sugar.


3. Non-Dairy/Vegan Butter, I always use Miyoko's butter in my baking, it's the truest to real butter.I You can use any cold butter here, or may sub for coconut oil.


4. Almond extract: Since we are using an almond flour crust, the almond extract pairs well and taste great with the cranberries. If almond isn’t your thing you can omit this


5. Cranberry Sauce: You can use any jelled or thicker cranberry sauce here, the idea is to get rid of your leftovers! But you can also use any jam or curd you have on hand. Blueberry or lemon would be amazing!




FAQ


Are vegan cranberry crumble bars easy to make?


YES. These take just a few minutes to whip up. Especially if you already have your cranberry sauce on hand! The hardest part is waiting for them to cool.

Any special equipment for these cranberry crumble bars?


Just an 8x8” baking dish!


What type of cranberry sauce should I use?


The cranberry sauce should not be too liquidy. This will result in the bars being wet or soggy after baked. If the cranberry sauce is too liquidy or not thick or gelled, heat on the stove in a saucepan until just hot and add in 1 Tbsp of tapioca starch or arrowroot starch. Whisk until full dissolved and let cool.



Other recipe notes:

  • You can use any cranberry sauce here, just make sure it's not too runny or liquidy or it will result in soft, wet bars. I I used Pretty Delicious Life’s recipe as my base, and added in some blueberries for extra sweetness. You may add in as little or much as you have on hand. I used about 1 1/2 cups from what I had left

  • If the dough feels too sticky to crumble as topping, add a few tbsp of almond flour to your remaining mix


Any more questions? Ask in comment box below!



Other ideas for gluten free cranberry crumble bars:

  • Add in orange zest to the dough and topping

  • Sprinkle crushed nuts on top before baking

  • Drizzle icing on top

  • Replace the cranberry sauce with blueberry jam, strawberry jam, or lemon curd


If you make gluten free leftover cranberry crumble bars, leave comments or ratings below! I love to hear from you and it helps others. And be sure to tag me in your creations on Instagram @gutsy_baker!