Sunday, May 6, 2012

Gluten- & Sugar-free Cranberry Nut Bars

The Cranberry Nut Bars were actually the result of a mistake. I fully intended to make muffins so I could easily ration myself one or maybe two muffins a day (gotta watch those carbs because I'm getting ready to do another candida eradication session) but accidently put too many cranberries in the mix, which also was thicker than usual, very dough-like in fact. The consistency reminded me very much of white brownies, so ah-ha! Why not make bars instead of muffins?! And wow, the recipe is perfect. Uh, not being arrogant here, but this is one of the best recipes I've put together :)
Cranberry Nut Bars

2 cups quinoa
2 cups millet
1/2 cup flaxseed
3-4 teaspoons cinnamon
1 teaspoon cloves
2/3 teaspoon coriander
2/3 teaspoon cardamom
2/3 teaspoon sea salt
2/3 cup coconut oil
1 teaspoon alcohol-free vanilla (Frontier)
1/2 teaspoon alcohol-free almond (Frontier)
2+ cups water***
1/2 cup cleaned walnuts, pieces
1 cup cranberries, whole
1/2 cup cleaned almonds, whole
cinnamon and cloves for sprinkling on the top
In the BlendTec, whizz the quinoa, millet and flaxseed to a somewhat coarse flour. Pour the flour mix into a mixing bowl and add in and mix together the dry ingredients; then add the coconut oil and (not cold) water. ***Actually, I have no idea how much water I put in. I tend to just pour and stir until I get the right consistency. The desireable consistency is a moist dough that holds its form well but is not too sticky when using the hands to press it down firmly in a deep-dish pizza pan. Once the dough consistency is right, add in the walnuts pieces and mix together. Fold in the cranberries so as not to crush them. And reserving the almonds for later, press the dough in the pizza pan. Then, scatter the almonds equally around the top and press them into the dough. Sprinkle the dough with cinnamon and clove powder. Bake on 350F for 55 minutes.

the dough

before dusting with cinnamon and cloves

fresh out of the oven - moist but firm

what a treat!

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