Cranberry clementine coconut bars

• Vegetarian

• Produce

  • 1/2 cup Clementine, freshly squeezed
  • 1 cup Clementine
  • 1 1/2 tsp Clementine, zest
  • 5 cups Cranberries

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/4 tsp Almond extract
  • 1/4 cup Cornstarch
  • 1/2 tsp Salt
  • 1 1/4 cup Sugar
  • 2 tsp Vanilla
  • 3/4 cup Whole wheat pastry flour

• Oils & Vinegars

  • 2 tbsp Sunflower or canola oil

• Nuts & Seeds

  • 1 cup Almonds
  • 2 tbsp Coconut chips, unsweetened

Found on healthyseasonalrecipes.com

Description

Directions

• Preheat oven to 400 degrees F. Generously coat a 9 by 13-inch baking dish with cooking spray.
• Make the Crust and Topping: Combine ¾ cup almonds, whole-wheat flour, all-purpose flour, ½ cup sugar and salt in a food processor. Pulse until the almonds are ground. Add coconut oil and pulse until completely blended in. Whisk egg, sunflower or canola oil, 1 teaspoon vanilla extract and almond extract in a small dish until combined. Turn on processor and drizzle egg mixture through the feed tube and continue processing and then pulsing, scraping down the sides a few times until the mixture becomes crumbly. {Note: the crumbs will be loose, but if you squeeze them together with your hand it will clump together.]
• Reserve ½ cup of the crumb mixture and mix in a bowl with the remaining almonds. Press the remaining crumb mixture into the bottom of the prepared dish and set aside.
• Make the filling: Stir 3 cups cranberries, ¾ cup sugar, clementine juice and cornstarch in medium saucepan. Place over medium heat and bring to a simmer, stirring often. Continue cooking, stirring constantly until very thick, about 5 minutes total. Stir in the remaining 2 cups cranberries, chopped clementine, zest and 1 teaspoon vanilla extract.
• Spread the cranberry filling over the crust. Sprinkle the reserved topping over the top. Scatter the coconut chips over the topping and transfer to the oven. Bake 15 minutes. Reduce heat to 350 degrees and continue cooking until the filling bubbles and the topping is lightly browned, 25 to 30 minutes longer. Cool completely before cutting.

Nutrition