Fresh Cranberry Crumb Bars (Gluten-Free, Vegan / Plant-Based, Refined Sugar-Free)

Ingredients

• Crust
• 1 cup almond meal flour
• 1 cup gluten-free oat flour
• 1/3 cup date sugar
• 1/4 teaspoon salt
• 3 tablespoons walnut oil (melted coconut oil can be substituted)
• 2 tablespoons cashew milk (almond milk can be substituted)
• 1 teaspoon pure vanilla extract
• Filling
• 1 1/2 cups fresh cranberries (frozen can be substituted)
• 3/4 cup very ripe banana (approx. 1 large banana, also see note)
• 1/2 cup coconut palm sugar
• 1 tablespoon vegan butter (I use Earth Balance soy free)
• 1/8 - 1/4 teaspoon xanthan gum (depending on how thick you desire the filling. I used 1/8 tsp)
• 1/4 teaspoon pure vanilla extract

Instructions

• 1) To make the crust, first grease a 8x8 inch pan or line it with parchment paper. In a medium mixing bowl combine almond flour, gluten-free oat flour, date sugar, salt and mix well with a spoon. In a small bowl, combine walnut oil, cashew milk and vanilla and mix well by stirring together. Pour wet ingredients into dry ingredients and mix well with a spoon. Continue stirring until the mixture comes together in small sized crumbs.
• 2) Reserve approx. 2/3 cup of dough for sprinkling on top. Pour remaining dough into greased pan and spread until even. Then press dough firmly on bottom of pan.
• 3) Preheat oven to 350 degrees Fahrenheit. Wash and blot dry fresh cranberries. Place cranberries and banana in food processor or high speed blender. Puree until the only visible lumps are the tiny cranberry seeds. Pour mixture into a small saucepan and warm over medium heat. When bubbles begin to appear, add coconut palm sugar and butter. Whisk to mix, then continue whisking while continuing to cook for approx. 2-3 minutes. Add xanthan gum and whisk well. Remove from heat. Add vanilla and whisk well.
• 4) Pour cranberry mixture onto crust in pan and spread evenly with a spatula. Sprinkle reserved crust crumbs on top and gently pat into cranberry mixture. Place on middle oven rack and bake at 350 degrees Fahrenheit for approx. 30 minutes. When done remove from oven and place on cooling rack for 45 minutes. It is not mandatory, but advised, to refrigerate before serving as this allows the bars to firm up. Once bars have been refrigerated, they may be plated and served at room temperature.

Notes