Description
These delightful Paleo-friendly cranberry crumb bars offer a perfect balance between a buttery, grain-free almond flour crust and a zesty, tart cranberry filling. Entirely plant-based and naturally sweetened with pure maple syrup, these bars serve as a wholesome, comforting treat for any season. They are remarkably simple to prepare, making them an excellent choice for cozy mornings or festive gatherings where you want to share a touch of homemade, nourishing joy without refined sugars or dairy.
Ingredients
1 1/2 cups fresh or frozen cranberries
1/2 cup pure maple syrup
1/4 cup water
3 cups almond flour
1/2 cup coconut oil, melted
1/4 cup maple syrup (for the crust)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
Instructions
Preheat oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
In a small saucepan, combine cranberries, 1/2 cup maple syrup, and water over medium heat.
Simmer for about 10 minutes until cranberries have burst and the mixture thickens into a jam; remove from heat and let cool.
In a medium bowl, whisk together almond flour, cinnamon, and salt.
Add melted coconut oil, 1/4 cup maple syrup, and vanilla extract to the flour mixture, stirring until a crumbly dough forms.
Press two-thirds of the dough firmly into the bottom of the prepared pan.
Spread the cranberry jam evenly over the crust.
Sprinkle the remaining dough over the top of the cranberry layer.
Bake for 25 to 30 minutes until the top is golden brown.
Allow to cool completely before slicing into bars.
Notes
Ensure the cranberry filling has cooled slightly before spreading to avoid softening the bottom crust too much. Store in an airtight container in the refrigerator for up to 5 days for best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 14g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg