Cranberry Orange Crumble Bars (Paleo, GF, Dairy-Free + Refined Sugar-Free

• Vegan
• Gluten free

• Produce

  • 12 oz Cranberries, fresh
  • 1 Orange, juice and zest

• Condiments

  • 1/2 cup Coconut butter
  • 1/4 cup Maple syrup

• Baking & Spices

  • 2 cups Almond flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1/4 cup Coconut sugar
  • 1/4 tsp Sea salt
  • 1/4 cup Tapioca flour

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Liquids

  • 1 cup Water

Found on realsimplegood.com

Description

Directions

• Start by placing your coconut butter jar in a bowl of hot water to soften it. Then, get your cranberry filling going. 
• Place cranberries, water, maple syrup, orange juice and zest in sauce pan over medium-low heat. Cover and let them start to break down, stirring occasionally. 
• While the cranberries are on the stove, make crumble/crust. Place all of the crumble/crust ingredients, except for the coconut butter and oil, in a large mixing bowl. Use a fork to mix the ingredients up a bit. Add coconut butter and oil. Use fork to mix ingredients, until little crumbles form. You dont want to over mix. Keep the crumbles alive. 
• Preheat oven to 350 degrees fahrenheit, and line a square pan with parchment paper. Place about 2/3 of the crumble/crust mixture in the pan. Press it down to make the crust layer. 
• Go back to your cranberries. They should be broken down and saucy. Layer cranberry mixture on top of crust. Sprinkle the remaining crumble mixture on top. Place in the oven and bake for about 30 minutes. 
• Remove from oven and let cool completely. You can even let them set in the fridge for about 30 minutes. Slice and serve. They go great with a little coconut cream whipped cream or vanilla ice cream! Enjoy!