Countdown to Thanksgiving — Recipe 2 & 3

This one’s a two-fer, my favorite kind of post! I love when I not only have the time, but the creative streak to give my spin on a theme in more than one way.

Cranberries are a beautiful fall food that often take a backseat to all the other flavors of the season. Think about it – even on your Thanksgiving plate, it’s just a little side note, isn’t it? Well, here is my take on cranberry sauce (because yes, it is a must) but also how to include fresh cranberries in a sweet dessert or breakfast bar.

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CRANBERRY SAUCE

1 12-ounce bag fresh cranberries
1/2 cup maple syrup
1/4 cup orange liqueur (optional)
1 orange, juiced and zested (I recommend clementines)
1/2 cups chopped walnuts

In a saucepan over a very low flame, add cranberries, syrup, orange juice, and optional liqueur. Allow to simmer and bubble for 25-30 minutes. Cranberries will burst occasionally. When a thick sauce has formed, remove from heat and add chopped walnuts and orange zest. Serve immediately or refrigerate for up to a week.

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GLUTEN-FREE CRANBERRY OAT BARS

Cranberry Layer
2 cups fresh cranberries
1/4 cup maple syrup

In a small covered saucepan, bring cranberries and syrup to a light bubble over a very low flame, about 8-10 minutes. Lightly poke any cranberries that haven’t burst to break the skins. Stir to form a thick sauce. Remove from heat.

Crust/Crumble Topping
1 1/2 cups almond flour*
1 1/2 cups rolled oats, half blended into powder, half whole oats
1 tsp baking powder
Generous pinch salt
1/2 cup maple syrup
1/4 cup coconut oil, refrigerated

In a mixing bowl, combine almond flour, blended oats, whole oats, baking powder and salt. Give a light whisk with a fork. Add maple syrup and stir until mixture is coated. Cut in cold coconut oil.

To assemble:
Preheat oven to 350F. Layer half (or more than half) of crust mixture into the bottom of a parchment or aluminum-lined square baking pan. Press with fingers to reach into edges. Layer cranberry sauce on top of the crust. Crumble the rest of the crust mixture over the top of the cranberries. Bake for 15-20 minutes. Remove and let cool before cutting into 16 squares.

*To make your own almond flour, place whole almonds in a blender or food processor until a fine powder forms. For this recipe, 1 1/4 cup whole almonds equals 1 1/2 cups flour.

 

In this Recipe: