Makes 8 large or 16 small servings
This is the year you take back the Christmas cookie platter! Wow your friends, family and co-workers with these festive gluten-free Paleo Cranberry bars.
To make the cake: Preheat the oven to 350° F. Grease an 8-inch square pan and place a layer of parchment paper in the bottom of the pan long enough to come up two opposite sides.
Weigh the flours and sift together with the ginger, baking soda and salt. Stir in the coconut sugar.
In a separate bowl, whisk the eggs, then whisk in the lemon extract and coconut oil.
Combine the wet ingredients with the dry ingredients and stir until thoroughly combined.
Stir in the dried cranberries and white chocolate chips, if using.
Pour into the prepared pan and smooth the top with a spatula.
Bake for 23 to 25 minutes. Remove from the oven and let cool completely in the pan on a wire rack. Lift out of the pan by using the sides of the parchment paper.
To make the frosting: Using an electric mixer, whip the shortening, honey, lemon zest and lemon extract together in a small bowl. Smooth the frosting over the cooled cake and top with the dried cranberries.
Mix together your choice of drizzle and drizzle over the frosted cake.
Cut the cake into quarters, then cut each square diagonally to get eight large triangles. For smaller servings, cut again to get 16 pieces.
Nutrition Analysis (with Coconut Drizzle #1): 280 cal, 22 g fat, 25 mg chol, 95 mg sodium, 21 g carbs, 2 g fiber, 18 g sugar, 4 g protein.
Nutrition Analysis (with Coconut Drizzle #2): 280 cal, 21 g fat, 25 mg chol, 95 mg sodium, 22 g carbs, 2 g fiber, 19 g sugar, 4 g protein.
Lea Valle creates delicious Paleo recipes on her popular blog, paleospirit.com. Recipe reprinted with permission from Sweet Paleo: Gluten-Free, Grain-Free Delights, by Lea Valle, The Countryman Press, 2015.
Source URL: https://www.glutenfreeliving.com/recipes/desserts-sweets/paleo-cranberry-bars/
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