Gluten-free Cranberry Sauce Bars

5 from 9 votes

Gluten-free Cranberry Sauce Bars

A grain-free, dairy-free, gluten-free, paleo dessert made with a delicious cinnamon shortbread cookie base, and a homemade tart yet sweet cranberry sauce top.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: squares

Author: Dominique

Ingredients

12 ounces fresh cranberries
1/3 cup maple syrup
½ cup water
2 Tbs olive oil
1 Tbs lemon juice
1 large egg
1 tsp vanilla
1 1/2 cups almond flour
1/3 cup coconut sugar
¾ tsp cinnamon
¼ tsp baking soda

Instructions

Preheat the oven to 350 degrees F. Cover an 8 x 8 inch pan with parchment paper.
Then make the cranberry sauce. Add the cranberries, maple syrup and water to a sauce pan and cook for 15 minutes over medium heat, until the cranberries have popped, and the mixture is thick. Set the cranberry sauce aside.
Next make the bar mixture/dough. Put the olive oil, lemon juice, large egg, and vanilla into a food processor and beat until well mixed. Then add the almond flour, coconut sugar, cinnamon, and baking soda to the food processor and mix again. Mix until the mixture forms into a thick dough.
Push the dough into the pan, trying to make an even layer. It helps to wet your hands so that the dough doesn’t stick to you.
Cook the bar mixture/ dough for 20 mins. Remove the pan from the oven and top the bars with the cranberry sauce, making sure the cranberry sauce is spread in an even layer. Cook for 10 more minutes.
Cool completely in the pan prior to cutting into the bars. Lift the bars out of the pan using parchment paper. Cut into squares before serving; can be cut into 9 or 12 squares, depending on the size you want.

Notes

To store: cover and keep these bars in the fridge for 3-4 days.

To serve: you can serve as is OR top with some whipped cream or ice-cream.

Nutrition