Cranberry Walnut Crumb Bars

• Produce

  • 12 oz Cranberries, fresh fresh or frozen

• Canned Goods

  • 1/3 cup Isopure vanilla whey protein powder *** ((or your favorite brand

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 cups Honeyville almond flour
  • 3 tbsp Lily's sugar-free chocolate chips
  • 1 pinch Nutmeg, ground
  • 1 pinch Salt
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 cup Coconut, unsweetened
  • 1/2 cup Walnuts

• Bread & Baked Goods

  • 3/4 cup Shortbread crust mixture

• Liquids

  • 1 cup Water

• Other

  • 3 tablespoons (35 g Sukrin Gold***
  • 1/3 cup (50 g Sukrin Melis, *** ((or your favorite powdered sweetener

Found on lowcarbmaven.com

Description

Directions

• Prepare: a 9x9 or 8x8 brownie pan by cutting a strip of parchment wide enough to cover the bottom of the pan and long enough to go up two opposite sides and hang over. Spray the pan with baking spray and place the piece of parchment into the pan, smoothing it to fit. Chop the walnuts.
• Cranberry Filling: Place all of the ingredients for the cranberry filling into a medium pot and bring up to a boil. Boil gently for 10-15 minutes until the mixture thickens. Let cool.
• Preheat the oven to 350 and position the rack to the lower third of the oven.
• Shortbread Crust: While the cranberries are cooking, process the shredded coconut in a coffee grinder until it is fairly finely ground. Add all of the dry ingredients for the shortbread crust into a medium bowl. Melt the butter and pour it over the dry ingredients. Mix with a spatula or fork until the butter is distributed and clumps begin to form. Break-up any large crumbs to about the size of large peas. Remove 3/4 cup of the mixture and set it aside for the crumb topping.
• Assemble: Very firmly press the shortbread mixture into the bottom of the brownie pan. I like to put s piece of waxed paper over the crust and use a flat bottomed glass to help me press the crust into the pan. Spoon the cooled cranberry sauce into the brownie pan and spread it evenly over the crust. Sprinkle the reserved crumb mixture evenly over the top of the cranberries, then the walnuts, Sukrin Gold, and finishing with the chocolate chips. Bake for 30 minutes or until the top begins to turn golden brown. Cool completely.
• Serve: Run a sharp knife around the sides of the pan and lift the whole recipe out of the pan with the parchment. It will bend in the middle, its okay. Cut into 16 bars and keep refrigerated.

Nutrition