IngredientsShortbread Crust
2 cups almond flour
2 tablespoons coconut flour
1/4 teaspoon salt
½ tsp vanilla extract and ½ tsp. almond
essence
1/3 cup molasses
1/3 cup melted coconut oil
Cranberry filling
1 1/4 cups cranberry sauce
Crumb Topping
1/4 shortbread mixture from the crust
1/4 cup chopped walnuts
MethodPreheat oven to 350° and line a 9-inch
square pan with parchment paper. Set aside
In a medium bowl, combine almond flour,
coconut flour, salt, vanilla, molasses, and coconut oil. Stir together until it
is well mixed and everything is incorporated evenly. Press 3/4 of the mixture
(the other 1/4 will be used for the topping) into the bottom of the pan and
bake for 10-12 minutes, until golden brown around the edges.
.
Once the base is cooked let cool 5 minutes.
While that is cooling add chopped walnuts to the remaining shortbread dough.
Spread the cranberry sauce on the base then
sprinkle the dough/walnut mixture evenly on top as evenly as possible. Press
down gently to make sure it stays in place. Bake for 20 minutes, or until
golden brown.
Cool and store in the
Nutrition NotesCranberry Sauce: 1 (12oz) bag dry
cranberries, 1/2 cup chopped dates, 1/2 cup orange juice, 1/4 teaspoon salt,
1/4-1/2 water. Combine all ingredients in a pan (start with 1/4 cup water) and
cook on medium-low, stirring regularly, until cranberries have popped and dates
and mostly dissolved- about 12 minutes. Add more water if needed.
