Cranberry Crumble Bars Make the Perfect Wintertime Breakfast or Snack Idea!

{NEW} 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
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

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!

Rachel

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Cranberry Crumble Bars

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

1. Preheat your oven to 350 degrees f.
2. Line an 8x11 inch baking pan with parchment paper.
3. 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.
4. Press this mixture into the bottom of your prepared pan and bake for 10-12 minutes, or just until the edges are golden brown.
5. Allow crust to cool for about 5 minutes, then evenly spread your cranberry sauce on top.
6. In another mixing bowl, add all of your crumb topping ingredients and using a silicone spatula stir well to combine.
7. Sprinkle this crumb mixture evenly over the cranberry filling.
8. Place pan in the preheated oven, and bake for 15-20 minutes, or just until golden brown.
9. Remove from the oven and allow to cool before slicing and serving.

5.0

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