Preheat the oven to 350°F and grease an 8X8 inch baking pan.

In a medium bowl, combine the sprouted wheat flour, oats, coconut sugar, baking soda, salt, and pecans. Stir in the melted butter, the mixture will look like wet sand, but it will clump together when squeezed.

Set aside 1 1/2 cups for the topping. Put the rest of the mixture in an 8 by 8-inch square pan and press it down firmly. Bake for about 20 minutes until light golden brown.

While the crust is baking, prepare the cranberries. Place the cranberries, orange juice, sugar, and orange zest in a saucepan and bring to a boil. Then reduce the heat and cook over medium heat for 8 to 10 minutes or until the cranberries burst and the mixture thickens.

After the crust has baked for 20 minutes, remove it from the oven and pour the cranberry sauce over it, then sprinkle the reserved streusel mixture on top. It’s ok if the cranberries are still warm.

Return the dish to the oven and bake for an additional 20 minutes.

Allow to cool completely before slicing and serving.