Happy day-after-Thanksgiving! Hope all of you had an amazing day full of family, love, and especially food. As much as I love to spend my time baking and cooking, even intricate, time consuming desserts and (occasionally) meals, I’m always amazed by how quickly something that I spent hours and hours on can be eaten. Hours of work, disappeared into people’s mouths.
We spend even more time prepping for Thanksgiving, because besides just the actual cooking and baking that goes on, we have to spend a whole bunch of time planning out the meal, coordinating with family, grocery shopping, and getting everything else in order for the big day.
Ingredients
- 1¾ (7 oz.) cups almond flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup coconut sugar
- ½ cup coconut oil solid at room temperature
- ¼ cup maple syrup
- ½ cup cranberry sauce*
- Optional: ¼ cup chopped walnuts
Instructions
- Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and grease lightly.
- In large bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, and coconut sugar. Whisk to combine. Add the coconut oil and using a pastry cutter or two forks, work the coconut oil into the dry ingredients until the coconut oil is in little bits. Add the maple syrup and toss to combine until the mixture stick together.
- Reserve 3/4 cup of crumb mixture for the topping. Press remaining crumb mixture evenly into the bottom of greased pan. Bake at 350°F for 10 minutes.
- Remove partially baked crust from the oven. Spread cranberry sauce over the crust. Top with remaining crumb mixture and if desired, chopped walnuts.
- Return to oven and bake for another 25-30 minutes or until bubbling and lightly browned. Let cool completely before cutting into 16 squares.
Recipe Notes
*Make sure the cranberry sauce is refined sugar free to keep the bars refined sugar free and Paleo-friendly.
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