When he was small, my youngest son had a habit of filling his pockets with treasures he encountered in his daily adventures. I didn't always understand the value he saw in his chosen objects -- really, how many rocks and sticks could one boy keep? In his eyes, though, each one was beautiful and important. Life is just like that on a larger scale, isn't it? We gather up the precious bits of our experiences and save them all to learn from and enjoy later. Perhaps you'll find a little something here that you'd like to keep in your own pockets. Thanks for visiting.

Sunday, December 2, 2012

Cranberry almond crumble squares (gluten, dairy, and egg-free)

The grocery store produce section is now lined with rows of beautiful, brightly coloured fruits that are special to this season.  Tart red cranberries, jewel-like pomegranates, and sweet, juicy clementines are all favourites of our family, and I like to incorporate these healthy treats into our meals and snacks in various ways this time of year.  Today I kicked off my holiday baking by creating these wonderful cranberry almond crumble squares.  With an almond flour crust, a homemade cranberry sauce filling flavoured with clementine zest and fragrant spices, and a oat-based crumble topping, these not-too-sweet but scrumptious bars make a perfect seasonal treat.

Cranberry Almond Crumble Squares



For the crust:

1 1/2 cups blanched almond flour
1/4 tsp sea salt
2 tbsp melted coconut oil
1 tbsp pure maple syrup
1 tsp vanilla extract

For the filling:

I used 3/4 cup of my homemade cranberry sauce  (I had a few extra jars from Thanksgiving that I had stored in the freezer), but I added a few pinches of clementine zest, and two teaspoons of ground chia seeds to thicken the sauce a little.

For the topping:

1 cup blanched almond flour
1 cup certified pure gluten-free oats
1/4 tsp sea salt
1 tsp cinnamon
3 tbsp melted coconut oil
1 tbsp pure maple syrup
1 tsp vanilla extract

Preheat the oven to 350 F.

Place 3/4 cup of homemade cranberry sauce in a small saucepan.  Add a few pinches of clementine zest and warm the mixture over medium-low heat.  Stir in two teaspoons of ground chia seeds, then remove the mixture from the heat and let it stand.

In a medium-sized bowl, combine 1 1/2 cups of blanched almond flour and 1/4 tsp sea salt to make the crust.  In a smaller bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.  Pour the wet ingredients into the dry ingredients and stir until well combined. 

Line an 8 x 8 inch square baking pan (I used a glass Pyrex one) with two pieces of parchment paper, with one piece going over top of the other in a perpendicular fashion.  Press the crust mixture evenly into the bottom of the baking pan.  Bake the crust for approximately 12 to 15 minutes, or until it is lightly golden. 

While the crust is baking, prepare the topping.  In a large bowl, stir together 1 cup of blanched almond flour, 1 cup of pure oats, 1/4 teaspoon of sea salt, and 1 teaspoon of cinnamon.  In a smaller bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract.  Pour the wet ingredients into the dry ingredients and mix until they are well-combined.

Once the crust is baked, remove it from the oven.  Pour the cranberry filling over the hot crust and smooth it out evenly.  Sprinkle the topping over the filling, and press the topping down evenly with the back of a large spoon.  Bake for 20 to 25 minutes or until the top is lightly golden.

Let the baked goods cool in the pan for at least an hour.  Remove them from the pan very simply by lifting up the parchment paper and placing the whole thing on a large cutting board.  Cut into squares and serve.  Makes 16 squares.

It may seem that there are a lot of steps involved in making these treats, but they were actually quite simple.  The cranberry almond crumble squares were a big hit with our whole family.  I hope yours will enjoy them too!

4 comments:

  1. They look delish, I'm going to have to try this!

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  2. These look delicious! They're a perfect snack food for my gluten free little boy. Will be trying these soon.

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    Replies
    1. I'm so glad you think these will make a good snack for your son, Kathleen. My two boys love them -- I hope your little guy will, too! :)

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