Healthy Cranberry Orange Bars
These Cranberry Orange Bars combine a buttery almond shortbread base, vibrant cranberry-orange jam, and a golden cookie crumble for the perfect gluten free, dairy free holiday treat.
Equipment
- Mixing Bowls
- 8x8 Pan
- Oven
Ingredients
Shortbread:
- 2.5 cups almond flour blanched fine and sifted
- 3 tsp coconut flour
- 3 tbsp melted coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Cranberry Jam:
- 14 oz whole berry cranberry sauce
- zest and juice of half an orange
- 1.5 tsp cornstarch
Almond Cookie Topping:
- 1/2 cup almond butter
- 2 tbsp plus 2 tsp maple syrup
- 6 tbsp almond flour
- 1 tbsp coconut flour
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F and line a 9x9 baking dish with parchment paper. Set aside.
- In a small saucepan mix the whole berry cranberry sauce orange zest orange juice and cornstarch over medium heat. Let it warm and bubble gently while stirring until thickened then set aside.
- In a bowl mix all shortbread ingredients until a crumbly dough forms. Press the dough firmly into the lined baking dish and bake for 12 minutes.
- Remove from the oven and spread the cranberry orange jam evenly over the shortbread layer.
- In another bowl mix the almond cookie topping ingredients until a firm dough forms adding a little more coconut flour if it feels too soft. Crumble the dough evenly over the jam layer.
- Bake for 14 to 16 minutes or until the topping is lightly golden and set.
- Let cool completely before slicing into bars. Store leftovers in an airtight container in the fridge for up to four days.
Nutrition
Calories: 330kcalCarbohydrates: 28gProtein: 8gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 42mgPotassium: 106mgFiber: 5gSugar: 17gVitamin A: 14IUVitamin C: 0.3mgCalcium: 122mgIron: 2mg
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