Try this recipe for addictive almond cranberry bars. They’re a true delight. I would choose these bars over cake or other sugary sweets. They are definitely a less guilty pleasure. They’re heavy, similar to chewy brownies, perhaps a bit more heavier. Yet they are chewy. They satisfy your sweet tooth for dessert, as well. They’re just addicting! I blew my diet this week by having two – well worth it!
I made these again by decreasing the invert sugar to 1 1/2 tablespoon, which I believe you can totally do away with. I also increased the baking soda to 1/2 + 1/8 teaspoon; and decreased the dates to 8.
Gluten Free Almond Cranberry Bars
Addictive almond cranberry bars made of gluten free ingredients. They're super chewy and tasty! Bet you can't just eat one!
- 1-1/2 cups certified gluten free whole grain/rolled oats (Bob's Red Mill, Cream Hill Estates)
- 1/2 cup gluten free oat flour (*Bob's Red Mill*)
- 1/2 cup dried cranberries
- 1/2 cup almonds, chopped
- 1/4 cup + 2 Tablespoons golden flax seed meal
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 9 pitted dates (Sunsweet) (less if you use large medjool dates)
- 1/4 cup water
- 1/4 cup almond butter (or unsalted peanut butter)
- 1/4 cup gluten free brown rice syrup (*Lundberg brand*)
- 1/4 cup invert sugar
- 3 Tablespoons granulated sugar
- 1 Tablespoon neutral-flavored cooking oil
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 1/3 cup gluten free mini chocolate chips (Nestle's) (or chopped GF chocolate), for drizzling (optional)
- 1 teaspoon neutral-flavored cooking oil, for drizzling (optional)
- Line a 9 x 9-inch pan with parchment paper; and set aside. Preheat oven to 275°F.
- In a medium-size bowl, add the oats, oat flour, dried cranberries, almonds, flax seed meal, cinnamon, baking soda; and set aside.
- Add the dates and water to a heat proof cup and microwave for 30 seconds on high. Allow to rest for 2 minutes and add to a small food processor. Puree, scraping sides as necessary. Add almond butter, brown rice syrup, invert sugar, granulated sugar, oil, vanilla, and salt. Puree until thoroughly blended.
- Add wet mixture to the dry mixture; and stir with a wooden spoon.
- Add the mixture to the lined pan and spread evenly. Press down using the back of a soon.
- Place on center shelf and bake for 30 minutes.
- Remove from oven and set on a wire rack to cool for about 30 minutes.
- Remove from the pan using the parchment paper. Transfer to a cutting surface and slice into 2-inch squares. Using your hands shape the bars to compact any lose pieces.
- If using chocolate topping, melt chocolate and oil together in a small heat-proof bowl, over a saucepan of simmering water. Stir until thoroughly blended.
- Using a toothpick or butter knife, add stripes of chocolate on top of each bar. Refrigerate on a flat surface until chocolate is firm.
Use almond butter or peanut butter. Peanut butter doesn't add a peanut butter flavor. If you or your loved one has nut allergies, omit the chopped almonds and use sesame butter (sesame tahini) instead.
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