Serves: 4
Total Calories: 783

2 cups fresh or frozen cranberries
1/2 cup pecans halved
1 cup apple juice
TOPPING
2 cups rolled oats
1/2 cup gound flaxseed
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/3 cup maple syrup
1/3 cup canola oil
1 tablespoon vanilla extract

1. Preheat the oven to 350°F.

2. To make the topping, place the oats, flaxseeds, cinnamon, and salt in a large bowl and mix well. Add the maple syrup, oil, and vanilla, and stir until well combined.

3. Place the cranberries on the bottom of an 8-inch square or 2- quart baking dish, and sprinkle the pecans on top. Cover with the topping, pour the apple juice on top, and bake 35 minutes, or until the juice is hot and bubbly and the topping is crisp.

4. Serve warm, spooned into bowls.

For a Change . . .
• Substitute 4 cups sliced apples for the cranberries (increase baking time to 40 minutes).
• Replace 1 cup of cranberries with 1 cup sliced apples; also omit the pecans and add 3 tablespoons raisins.
• Use teff flour instead of ground flaxseeds.

Nutritional Facts:

Serves: 4
Total Calories: 783
Calories from Fat: 336

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Desserts
Hot Fudge
Dark Chocolate Cake
Banana-Chocolate Chip Cake
Shortbread Cake
Maple Cranberry Pecan Cake
Orange Ginger Cake
Raspberry Almond Fruit Crisp
Cranberry-Pecan Crisp
Blueberry Crumb Pie
Apple-Blackberry Crumb Pie
Vegan Chocolate Mousse Pie
Lemon Tart
Pumpkin-Pecan Pie
Pumpkin-Date Pie
Ginger Lover's Cookies
Honey Ginger Cookies
Peanut-Butter Chocolate Chip Cookies
Mocha Chocolate Chunk Cookies
Strawberry Cashew Cream