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This is an easy dessert to make for your holiday table! Isn’t that a relief? What’s more, this makes a terrific breakfast dish served together with yogurt, kefir or milk (of any kind).
Why eat cranberries? Studies show cranberries have anticancer properties, inhibit growth of food-borne pathogens, and contain antibacterial properties to aid in the prevention of urinary tract infections. Oats, known scientifically as Avena sativa, have so many attributes we don’t have room to list them! We all know they’re chock-full of cholesterol-lowering fiber….
Although treatment of celiac disease says “No gluten!” found in wheat, rye, barley and oats, recent studies show that oats, despite the small amount of gluten they contain, are well-tolerated. A double blind, multi-center study involving eight clinics treating 116 children randomly assigned to receive the standard gluten-free diet, or a gluten-free diet with oats, showed after a year, that children in both groups were well: the mucosal lining of the small bowel had healed and the immune system, reactive in celiac patients, had returned to normal. Which means oats may be fine for your celiac!
Makes one large pan=full, 13x9 or thereabouts
| 4 pounds organic cranberries | 3 c Sucanat or Rapadura sugar |
| 2 cups honey | 1 ½ c macadamia nut oil |
| 3 c organic rolled oats | 3 tb cinnamon |
| 1 ½ c organic whole wheat pastry flour |
more macadamia nut oil
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Stir cranberries DRY in a pot until they pop, and then a minute longer. Yes, stir them DRY! When cranberries have popped, turn off flame, add honey and let sit while preparing oat mixture.
In a large mixing bowl, combine oats, pastry flour, Sucanat or Rapadura, macadamia nut oil and cinnamon until everything is crumbly. I use my hands because it feels good and as an added bonus while making dessert, doing so makes the skin on hands smoother too! Natural multi-tasking…!
Grease pan with an extra tablespoon-full of macadamia nut oil. Spread one-third the oat mixture in bottom of the pan, cover with cranberry mixture, top with remaining oat mixture.
Bake 45 minutes at 350.
You can use another oil instead of macadamia nut oil (olive or peanut), but macadamia nut oil has a delicate flavor and is not harmed by heat! It’s a heart-healthy oil great for sautéing or baking.