Cranberry Bars Gluten Free
|1½ cup (200 gm) fresh cranberries, rinsed and dried|
|1/4 cup (50 gm) Sugar in the Raw|
|3/4 cup (90 gm) walnuts, chopped|
|3/4 cup (170 gm) butter, melted|
|3 eggs, beaten|
|3/4 cup (144 gm) Sugar in the Raw|
|1 cup (130 gm) Namaste Perfect Flour Blend|
|3 Tbsp powdered sugar|
|1 tsp milk|
Heat oven to 325°F. Place 9x9-inch pan on cutting board over parchment paper and use a knife to cut around the outside to create a lining for the pan. Butter bottom and sides of the 9x9-inch pan. Use a small amount of white sugar to coat all surfaces and discard the excess. Spread cranberries over bottom of pan and sprinkle with 1/4 cup sugar and walnuts.
Melt butter in small bowl and set aside. Crack eggs in large bowl, whisk, and set aside. Add the sugar gradually to eggs and beat until thoroughly mixed. Add flour and melted butter to the egg/sugar mixture; beat well. Pour over cranberries and smooth mixture over the surface so the cranberries are evenly covered.
Bake at 325°F for 40 to 45 minutes or until a toothpick inserted about an inch from the edge of the pan comes out clean. Let rest in pan for at least 15 minutes after leaving the oven before finishing the cooling process on a rack.
Cut into 24 pieces, return to rack, and drizzle with glaze; allow to set before serving.
Makes 24 servings
Prep Time: 15 Minutes
Per serving: 140 calories; 9g total fat; 4g saturated fat; 40mg cholesterol; 65mg sodium; 13g total carbohydrates; 1g dietary fiber; 2g protein;