I’ve been feeling creative over the last few weeks and also had a bit more time for baking. The secret of this delicious new dessert is that the cranberries are chopped. What a difference that makes compared to adding whole cranberries! Instead of pockets of tart fruit, the entire bar is delicately flavored with cranberries. I’m so happy with the results that I’m going to change the way I make cranberry muffins, too. I sliced each cranberry 1-2 times before chopping with a large French knife so that the berries wouldn’t roll off the cutting board.
Cranberry Walnut Bars
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup sorghum flour
1/2 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh cranberries, chopped
1/2 cup walnuts, chopped by hand (to retain oil)
Preheat oven to 350 degrees. Grease 9”x13” pan.
In a large or stand mixer bowl, cream the butter and both types of sugar until light and fluffy. Then, beat in each egg separately, followed by the vanilla.
In a separate bowl, whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Add to wet ingredients, blending well. Then, with a rubber spatula, fold in cranberries and walnuts.
Bake at 350 degrees for 25-30 minutes (convection oven: 325 degrees for 22-25 minutes) until toothpick at center comes out clean. Yield: 24-30 bars. Freezes well.
***
These bars were inspired by a wheat recipe, but they have been successfully transformed, with no loss of flavor. Several friends have tried these bars, finding them delectable. I’m so glad they freeze well, as I’ve enjoyed them again and again. Happy Holidays!
Cranberry Walnut Bars
1/2 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup sorghum flour
1/2 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh cranberries, chopped
1/2 cup walnuts, chopped by hand (to retain oil)
Preheat oven to 350 degrees. Grease 9”x13” pan.
In a large or stand mixer bowl, cream the butter and both types of sugar until light and fluffy. Then, beat in each egg separately, followed by the vanilla.
In a separate bowl, whisk sorghum flour, arrowroot starch, xanthan gum, baking powder, and salt. Add to wet ingredients, blending well. Then, with a rubber spatula, fold in cranberries and walnuts.
Bake at 350 degrees for 25-30 minutes (convection oven: 325 degrees for 22-25 minutes) until toothpick at center comes out clean. Yield: 24-30 bars. Freezes well.
***
These bars were inspired by a wheat recipe, but they have been successfully transformed, with no loss of flavor. Several friends have tried these bars, finding them delectable. I’m so glad they freeze well, as I’ve enjoyed them again and again. Happy Holidays!
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