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Low-FODMAP ‘Starbucks’ Copycat Cranberry Bliss Bars; Gluten-free

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A low-FODMAP, gluten-free recipe for Copycat Starbucks Cranberry Bliss Bars.  Full of orange and cranberry flavor, and packed with white chocolate.  Perfect for the holidays, IBS-friendly!

Ingredients

Scale

For Low-FODMAP Cranberry Bliss Bars:

  • Baking spray or shortening, for greasing
  • 2 cups low-FODMAP, gluten-free flour*
  • 1 teaspoon baking powder
  • 1 teaspoon xanthan gum, if not included in your flour choice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1 teaspoon orange zest
  •  1 cup unsalted butter, room temperature *
  •  1 & 1/4 cups brown sugar, packed
  •  2 large eggs, room temperature
  • 1 tablespoon vanilla
  • 1/2 teaspoon orange extract (adjust to the potency of your product)
  • 3/4 cup (100g) dried cranberries, finely chopped*
  • 1 cup (200 g) white chocolate chips*

For Low-FODMAP Cranberry Bliss Frosting:

  • 8 ounces lactose-free cream cheese, softened
  • 1/2 cup ( 1 stick) unsalted butter
  • 2–3 cups confectioner’s/powdered sugar
  • 1/4 teaspoon orange extract (optional)
  • 1 teaspoon vanilla extract

For Garnish:

  • 1/4 cup (30g) dried cranberries, roughly chopped
  • 1/4 cup (50g) white chocolate 
  • 1 teaspoon melted coconut oil (optional, for consistency)

Instructions

  • Preheat the oven to 350° F. Grease a 9×13 inch jelly roll pan and line with parchment with a 1 inch overhang on one side
  • In a medium bowl, whisk together LF flour, baking powder, xanthan gum (if using), ginger, salt, and orange zest.  Set this aside for now
  • In the large mixing bowl of your stand mixer with the flat paddle, cream together the butter and brown sugar until light and fluffy
  • Add the eggs, one at a time, then the vanilla and orange extracts, and continue to beat until smooth on medium speed
  • Slowly add in the flour mixture until well combined
  • Stir in the cranberries and white chocolate chips by hand.  Batter will be thick
  • Spread the batter into your lined pan and bake for 20-25 minutes, or until a toothpick comes out clean from the center. Do not overbake.  Ovens vary, so watch your oven to test doneness
  • Remove the pan from the oven and allow the bars to cool in the pan on a wire rack, this may take a few hours
  • When ready to frost, beat your lactose-free cream cheese with butter until light and fluffy using your stand mixer
  • A little at a time, add the confectioner’s sugar until desired consistency, then the orange and vanilla extracts to taste
  • Continue to mix until well combined
  • Once the bars are completely cool, frost with an offset spatula, then sprinkle with the cranberries
  • Using your microwave, melt the remaining white chocolate for the garnish (you may need to add the coconut oil to help with consistency)
  • Drizzle the melted white chocolate over the bars, then refrigerate for about 1 hour, or longer
  • Slice when well chilled, and serve.  Store leftovers in a covered container in the refrigerator 

Notes

  • Equipment: Stand mixer, 9X13 inch jelly roll pan.  Bake at 350 degrees F
  • Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
  • I love Authentic Foods GF Classical Blend Flour- see my low-FODMAP bake off blog for the reason 🙂
  • Butter is naturally low in lactose and low-FODMAP
  • White chocolate is low-FODMAP in 25 gram servings
  • Dried cranberries are low-FODMAP in 15 gram servings

Find it online: https://rachelpaulsfood.com/low-fodmap-starbucks-copycat-cranberry-bliss-bars-gluten-free/

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