This is a delicious whole food Bake with a wonderful chewy density, beautifully flavoured with whole cranberries, apple and orange.
Apple Orange Cranberry Bake (Serves 4-6)
- 3 tablespoons ground flax in ½ cup water (flax eggs)
- 3 cups rolled oats
- 4 ounces whole cranberries, fresh or frozen and thawed
- 1 medium apple, diced
- ½ cup raisins
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract or 1 teaspoon vanilla powder
- ¼ cup almonds, chopped
14 medium dates, pitted
- 2 medium apples, cored and quartered
- juice of 1 orange
- ½ orange, with peel on
- Preheat oven to 400 degrees.
Preheat oven to 375º F.
Add the flax to ½ cup water and set aside.
Mix oats, cranberries, diced apple, raisins, cinnamon, pumpkin pie spice, and vanilla together in a large bowl.
Add almonds and dates to a food processor along with the flax egg and process to a medium chunkiness.
Add the 2 quartered apples and blend in well.
Add the orange juice, ½ orange and filtered water and blend well.
Add the wet ingredients from the processor to the dry ingredients in the bowl and mix well.
Press into an 8” x 8” baking dish.
Bake for 40-45 minutes, until a toothpick comes out clean.
Cranberry Topping (Optional)
¼ cup almonds
12 medium dates, pitted
4 ounces whole cranberries, fresh or frozen and thawed
½ orange, with ¼ of the rind still on
1 apple, cored and quartered
1 apple, cored and quartered
Add the almonds and dates to a food processor and process into a medium chunkiness.
Add the cranberries, orange, apples and water and process to a medium chunkiness.
Put this into a pan and cook on medium heat for 10-15 minutes, until the fruit is soft, adding additional water if needed.
Remove from heat and fold in dried cranberries, if using them.