This weekend I made these awesome, healthy cranberry bars. If you want to make them gluten-free,(which I did) omit the whole wheat pastry flour and just use all almond meal. Once again, super easy and fast to throw together. I think this recipe would be great with any kind of fresh fruit and other nuts. Which I will be trying in the future!
Yield: 16 bars
Crust and topping
3/4 cup almond meal
1/4 cup slivered almonds
1 1/2 cup whole-wheat pastry flour
1/2 cup unrefined cane sugar
1/4 cup coconut oil, softened
1 organic egg
2 tablespoons olive oil
1 teaspoon vanilla extract
1 teaspoon almond extract
4 cups fresh cranberries
1/4 cup honey
Preheat oven to 400 degrees F. Grease a 9 x 13 pan with butter and set aside.
In a bowl combine crust ingredients except slivered almonds. I do this process by hand. Just make sure you end up with a crumbly mixture. Just like in the picture.
Reserve 1/4 cup of the crumb mixture and mix in the slivered almonds. Press the remaining crumb mixture into the bottom of the prepared baking pan and set aside.
In a heavy bottom sauce pan add cranberries and honey over medium to low heat. Cook for about 5-8 minutes until cranberries have soften.
Spread the cranberry filling over the crust. Sprinkle the reserved topping over the top. Bake at 400F for 15 minutes. Reduce heat to 350 degrees and continue baking until the filling bubbles and the topping is lightly browned, and extra 25-30 minutes.
Cool completely before cutting. Enjoy!