Cranberry-Almond Bars

Recipes

Oooh, I LOVE cranberry season!! I get all twitterpated when I get to make these Cranberry-Almond Bars. They’re sweet, they’re tart and just perfect for an afternoon tea, when it’s cold outside. You will LOVE these, so try them and tell me all about it!!

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Cranberry-Almond Bars

  • Category: Dessert, Snack
  • Cuisine: American
Print Recipe

Ingredients

Scale

Crust:

  • 1/2 Cup Gluten-Free Old Fashioned Oats
  • 1/2 Cup Unsweetened Shredded Coconut
  • 2 1/4 Cup Blanched Almond Flour
  • 1/2 tsp Salt
  • 6 TB Coconut Oil, melted
  • 6 TB 100% Pure Maple Syrup
  • 2 tsp Vanilla Extract

Cranberry Filling:

  • 4 tsp Arrowroot Powder
  • 1/2 Cup Freshly Squeezed Orange Juice ((divided))
  • 6 Cups Fresh or Frozen Cranberries
  • 3/4 Cup 100% Pure Maple Syrup
  • 1/4 tsp Ground Cinnamon

Crumble Topping

  • 2 1/2 Cups Blanched Almond Flour
  • 1 tsp Baking Powder
  • 3 TB Coconut Oil, melted
  • 1/4 Cup 100% Pure Maple Syrup
  • Orange Zest (from “filling” orange)
  • Lemon Zest (from one lemon)
  • 1/8 tsp Salt
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 3 TB Sliced Almonds

Instructions

Crust Instructions

  1. Preheat oven to 350-degrees and line a 10×13-inch pan with parchment
  2. Grind oats and coconut in a food processor until finely ground (30 seconds or so).
  3. Combine coconut-oat mixture in a bowl with almond flour and salt and stir.
  4. Add coconut oil to the mix and cut in until dry bits are fully coated. Drizzle maple syrup and vanilla into the bowl and stir until well combined.
  5. Press crust into prepared pan (may need to wash and wet hands several times to prevent dough from sticking to you!).
  6. Prick crust evenly with a fork and bake for 15 minutes or until crust is set. Remove from oven until ready for filling

Filling Instructions

  1. Combine arrowroot and 2 TB or orange juice in a bowl, stirring until emulsified.
  2. Combine 5 cups of cranberries with the rest of the OJ, maple syrup and cinnamon in a pot, bringing to a boil over high heat. Be sure to stir frequently as you wait for it to boil. Once boiling, reduce to a simmer and cover pot for 5 minutes (listen for the “pop” of the cranberries!).
  3. When ready to add arrowroot into the pot, give it a stir and slowly drizzle it in, stirring the cranberry mixture as you do so (this will prevent lumps). Once the mixture has returned to a simmer, remove from heat and spread onto crust.

Crumble Instructions

  1. Mix almond flour and baking powder in a bowl with a whisk.
  2. In a separate bowl, whisk wet ingredients (oil through almond extract).
  3. Add dry to wet and stir until well-combined.
  4. Spread out in chunks over filling and top with sliced almonds.
  5. Add remaining cranberries to the top, slightly pressing in to the topping.
  6. Bake for 30-ish minutes or until golden. Cool completely before cutting and serving.
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