Cranberry Cream bars (dairy + soy free)
- Number of Servings: 25
Ingredients
1 lb cranberries, fresh or frozen (thawed)1/2 cup water9 fl oz coconut cream*1/4 cup arrowroot starch or cornstarch1/2 cup agave nectar or sugar2 Tbsp lemon juice3 egg yolksCrust:1 1/2 cup graham cracker crumbs1/4 cup flour1 tsp cinnamon1/2 tsp ginger1/2 tsp allspice1/4 tsp salt6 Tbsp canola oil
1. Preheat oven at 350 degrees. In medium pot, bring cranberries and water to boil. Lower heat and simmer for about 10 minutes. Stir occasionally. Remove from heat.
2. In large bowl, whisk together coconut cream, arrowroot starch, agave nectar, lemon juice.
3. Blend cranberries until smooth. Press cranberries through fine mesh seive to remove skin and seeds of the cranberries. Discard skins and seeds.
4. Combine coconut cream mixture with cranberries. Whisk in egg yolks until well combined. Allow to rest a room temperature.
5. Combine all ingredients for the crust in a large bowl. Mix well. Press into a 8" square pan lined with tinfoil sprayed with non-stick spray. Bake for about 15 minutes until golden. Remove from oven. Lower oven temperature to 300 degrees.
6. Pour cranberry mixture into hot crust. Bake for about 35-45 minutes or until custard is set. Custard will appear dull and jiggle when shook. If it is not set it will look glossy and be water-y when shook.
7. Allow to cool. Chill in fridge until firm. Slice into 25 squares. Serve chilled or room temperature.
Serving Size: 25 1 1/2" squares
Number of Servings: 25
Recipe submitted by SparkPeople user MANIC_GEISHA.
2. In large bowl, whisk together coconut cream, arrowroot starch, agave nectar, lemon juice.
3. Blend cranberries until smooth. Press cranberries through fine mesh seive to remove skin and seeds of the cranberries. Discard skins and seeds.
4. Combine coconut cream mixture with cranberries. Whisk in egg yolks until well combined. Allow to rest a room temperature.
5. Combine all ingredients for the crust in a large bowl. Mix well. Press into a 8" square pan lined with tinfoil sprayed with non-stick spray. Bake for about 15 minutes until golden. Remove from oven. Lower oven temperature to 300 degrees.
6. Pour cranberry mixture into hot crust. Bake for about 35-45 minutes or until custard is set. Custard will appear dull and jiggle when shook. If it is not set it will look glossy and be water-y when shook.
7. Allow to cool. Chill in fridge until firm. Slice into 25 squares. Serve chilled or room temperature.
Serving Size: 25 1 1/2" squares
Number of Servings: 25
Recipe submitted by SparkPeople user MANIC_GEISHA.
Nutritional Info Amount Per Serving
- Calories: 107.8
- Total Fat: 5.8 g
- Cholesterol: 24.6 mg
- Sodium: 2.3 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.5 g
- Protein: 1.0 g
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