Cuisine – Cranberry lemon oatmeal bars

These make easy on-the-go snacks, and they are gluten free. Yields: 12 Bars

Bars:
120g gluten free plain flour
1 1/3 cup gluten free rolled oats
1/2 cup desiccated coconut
2 Tbsp flax seeds
1/3 cup dried cranberries
4 Tbsp coconut oil
2 Tbsp nut butter
3 Tbsp honey
1 Tbsp golden syrup
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
1 tsp baking soda
1 Tbsp brown sugar
Zest of 1 small lemon 

Icing:
1/2 cup gluten Free Icing Sugar
2 tsp lemon juice
1 tsp milk/water
Diced dried cranberries
Lemon zest

Pre heat the oven to 150°C. Line a small baking tray with baking paper. In a bowl, mix together the flour, oats, coconut, flax seeds, and cranberries. Pour the coconut oil, nut butter, honey, syrup, vanilla, cinnamon, salt, baking soda, brown sugar, and lemon zest into a microwave safe bowl. Pop in the microwave for about 2 min or until the coconut oil and nut butter is melted. Whisk until fully combined. Then add the dry ingredients and mix well. Place on the pre-lined baking tray, gently pressing down with the back of a spoon until compacted and the mixture holds its shape. Bake for 12-14 minutes until golden brown. While the bars are in the oven, prepare your icing by mixing icing sugar, lemon juice, milk, or water together and set aside. Remove the bars from the oven, and let them cool completely before removing from the tray. Once cooled cut into strips. Drizzle with lemon icing, and sprinkle with dried cranberries and lemon zest. Store in an airtight container for up to 7 days.