Batangan Kue Jeruk Cranberry (Vegan + Bebas Gluten)

Instructions

1. Preheat your oven to 350 degrees F (176 C) and line an 8x8-inch baking pan with parchment paper. Set aside.
2. To a medium mixing bowl, add flaxseed meal, orange juice, orange zest, and vanilla extract (optional). Let gel for 5 minutes (similar to making a flax egg). Next, add brown sugar and melted vegan butter. Whisk well to combine — the mixture should become cohesive.
3. Next, fold in the gluten-free flour blend, baking powder, and sea salt. Finally, stir in the dried cranberries until just combined.
4. Transfer the mixture into the lined baking pan, press to even out the top, and bake for 25-28 minutes until the edges are golden brown and the center is golden. Let cool at room temperature for at least 20 minutes before slicing into bars. The longer they sit, the better they will hold their shape!
5. Let cool fully before storing in an airtight container at room temperature for up to 3-4 days or in the freezer for up to 1 month.