Crust & Crumble:
2 cups whole white wheat flour
2 cups rolled oats
3/4 cup butter and/or coconut oil, melted
1/3 cup raw honey
1/4 cup maple syrup
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp sea salt
1/2 tsp baking soda
 
Preheat oven to 350F and butter a 9x13 baking pan.
 
In a large bowl, mix together flour, oats, cinnamon, salt and baking soda. Add in the butter and/or coconut oil, honey, maple syrup & vanilla. mix together until well combined. Scoop about half or more into the prepared baking pan and press the mixture down firmly. Set aside the rest for the crumble topping.
 
Cranberry Filling:
4 cups cranberries, fresh or frozen
1/3 - 1/2 cup raw honey (can add more if you want it sweeter)
2 Tbsp arrowroot powder or non-gmo cornstarch
heavy pinch of sea salt
thanks to http://www.just-making-noise.blogspot.com
Crust & Crumble:
2 cups whole white wheat flour
2 cups rolled oats
3/4 cup butter and/or coconut oil, melted
1/3 cup raw honey
1/4 cup maple syrup
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp sea salt
1/2 tsp baking soda
 
Preheat oven to 350F and butter a 9x13 baking pan.
 
In a large bowl, mix together flour, oats, cinnamon, salt and baking soda. Add in the butter and/or coconut oil, honey, maple syrup & vanilla. mix together until well combined. Scoop about half or more into the prepared baking pan and press the mixture down firmly. Set aside the rest for the crumble topping.
 
Cranberry Filling:
4 cups cranberries, fresh or frozen
1/3 - 1/2 cup raw honey (can add more if you want it sweeter)
2 Tbsp arrowroot powder or non-gmo cornstarch
heavy pinch of sea salt