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Add a few drops of almond milk or water if necessary.
❤Rachel
..
Cranberry Crumble Bars
A wintertime breakfast or snack idea that we ABSOLUTELY LOVE!
Cranberries offer a considerable range of health benefits. They are a good source of many vitamins and antioxidants.
Here’s 2 of our FAVORITE CFC homemade cranberry sauce recipes:
CFC’s Festive Homemade Cranberry Sauce
Homemade Low-Sugar Cranberry Sauce
Makes 12 servings
Makes 12 servingsIngredients:
FOR the SHORTBREAD CRUST:
- 2 cups almond flour
- 1/4 cup oat flour
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/3 cup pure maple syrup
- 1/4 cup melted unrefined coconut oil
FOR the CRANBERRY FILLING:
FOR the CRANBERRY FILLING:- 2 cups homemade cranberry sauce
FOR the CRUMB TOPPING:
- 1 cup almond flour
- 1/4 cup old fashioned oats
- 1/3 cup chopped pecans
- a pinch of sea salt
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup
- 2 Tbsps melted coconut oil
Instructions:
Preheat your oven to 350 degrees f. Line an 8×11 inch baking pan with parchment paper.
In a mixing bowl, add all shortbread crust ingredients and stir/mix well until thoroughly combined.
Add a few drops of almond milk or water if necessary.Press this mixture into the bottom of your prepared pan and bake for 10-12 minutes, or just until the edges are golden brown.Allow crust to cool for about 5 minutes, then evenly spread your cranberry sauce on top. In another mixing bowl, add all of your crumb topping ingredients and using a silicone spatula stir well to combine.Sprinkle this crumb mixture evenly over the cranberry filling. Place pan in the preheated oven, and bake for 15-20 minutes, or just until golden brown.Remove from the oven and allow to cool before slicing and serving.Enjoy and remember to tag me @CleanFoodCrush in your creations!
Press this mixture into the bottom of your prepared pan and bake for 10-12 minutes, or just until the edges are golden brown.
Allow crust to cool for about 5 minutes, then evenly spread your cranberry sauce on top.
In another mixing bowl, add all of your crumb topping ingredients and using a silicone spatula stir well to combine.
Sprinkle this crumb mixture evenly over the cranberry filling. Place pan in the preheated oven, and bake for 15-20 minutes, or just until golden brown.
Remove from the oven and allow to cool before slicing and serving.
Enjoy and remember to tag me @CleanFoodCrush in your creations!❤Rachel
Ingredients
FOR the SHORTBREAD CRUST:
- 2 cups almond flour
- 1/4 cup oat flour
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/3 cup pure maple syrup
- 1/4 cup melted unrefined coconut oil
FOR the CRANBERRY FILLING:
- 2 cups homemade cranberry sauce
FOR the CRUMB TOPPING:
- 1 cup almond flour
- 1/4 cup old fashioned oats
- 1/3 cup chopped pecans
- a pinch of sea salt
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup
- 2 Tbsps melted coconut oil
Instructions
- Preheat your oven to 350 degrees f.
- Line an 8x11 inch baking pan with parchment paper.
- In a mixing bowl, add all shortbread crust ingredients and stir/mix well until thoroughly combined. Add a few drops of almond milk or water if necessary.
- Press this mixture into the bottom of your prepared pan and bake for 10-12 minutes, or just until the edges are golden brown.
- Allow crust to cool for about 5 minutes, then evenly spread your cranberry sauce on top.
- In another mixing bowl, add all of your crumb topping ingredients and using a silicone spatula stir well to combine.
- Sprinkle this crumb mixture evenly over the cranberry filling.
- Place pan in the preheated oven, and bake for 15-20 minutes, or just until golden brown.
- Remove from the oven and allow to cool before slicing and serving.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Ingredients
FOR the SHORTBREAD CRUST:
- 2 cups almond flour
- 1/4 cup oat flour
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/3 cup pure maple syrup
- 1/4 cup melted unrefined coconut oil
FOR the CRANBERRY FILLING:
- 2 cups homemade cranberry sauce
FOR the CRUMB TOPPING:
- 1 cup almond flour
- 1/4 cup old fashioned oats
- 1/3 cup chopped pecans
- a pinch of sea salt
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup
- 2 Tbsps melted coconut oil
Instructions
- Preheat your oven to 350 degrees f.
- Line an 8x11 inch baking pan with parchment paper.
- In a mixing bowl, add all shortbread crust ingredients and stir/mix well until thoroughly combined. Add a few drops of almond milk or water if necessary.
- Press this mixture into the bottom of your prepared pan and bake for 10-12 minutes, or just until the edges are golden brown.
- Allow crust to cool for about 5 minutes, then evenly spread your cranberry sauce on top.
- In another mixing bowl, add all of your crumb topping ingredients and using a silicone spatula stir well to combine.
- Sprinkle this crumb mixture evenly over the cranberry filling.
- Place pan in the preheated oven, and bake for 15-20 minutes, or just until golden brown.
- Remove from the oven and allow to cool before slicing and serving.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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