Maple Sweetened Cranberry Bars
Makes 12 bars
I'm super excited to share with you one of my favorite fall desserts! I make this every year when fresh cranberries are in season, and it's a real hit with everyone who has tried them. The cranberries are cooked in pure maple syrup, which gives them a very slight maple flavor and just the right amount of sweetness. The not-too-sweet crust is tender and buttery tasting and it complements the sour/sweet filling so well.
- 1 cup Unbleached All-purpose flour
- 4 tbsp pure Maple syrup
- 2 tsp Vanilla extract
- 1 cup Barley flour
- 1-3/4 cups fresh Cranberries
- 1/2 cup Coconut oil
- 2 tbsp Flax meal (I used golden for a nicer color but regular will do)
- 4 tbsp Non-dairy milk (any kind)
- 1/2 cup pure Maple syrup
- Preheat oven to 350 F and oil an 8 inch square baking pan.
- In a medium saucepan, combine the cranberries and maple syrup and bring to a lively simmer over medium-high heat. Lower the heat to medium and cook, stirring almost constantly until very thick, about 5 minutes. Set aside.
- Combine the all-purpose flour, barley flour and flax meal in a medium mixing bowl. Add coconut oil and blend it in with your fingertips until crumbly. In a small glass measuring cup, whisk together the maple syrup, milk and vanilla. Pour into the dry ingredients and mix quickly with your fingers until combined. Mixture will be crumbly.
- Scoop out 2-1/2 cups of the mixture evenly into the prepared pan and press down firmly. Top with the cranberry mixture, spreading it evenly around and leaving about a 1/8 inch between the mixture and the sides of the pan. Sprinkle the remaining crumble on top of the cranberries and press down lightly.
- Bake for 28 minutes, until the edges are golden brown. Let cool completely in the pan before cutting it into 12 bars.