Ingredients
- Crust:
- 3 tablespoons unsalted butter, cut into pieces
- 1/2 cup light brown sugar
- 1/2 teaspoon sea salt
- 1 cup all-purpose flour, gluten-free if desired
- Filling:
- 1/2 cup sugar
- 2 tablespoons all-purpose flour, gluten-free if desired
- 1/2 teaspoon baking powder
- 2 large eggs, beaten
- 1 tablespoon vanilla extract
- 1 tablespoon orange zest, freshly grated
- 1 cup cranberries, fresh or frozen, coarsely chopped
- 1/2 cup sweetened coconut flakes
- 1/2 cup pecans, coarsely chopped
Preparation
- Preheat oven to 350 F. Line a 9-inch square baking pan with parchment.
- Crust: In a food processor, fitted with the steel "S" blade, combine the butter, sugar, and salt. Process until well mixed. Gradually add flour, pulsing to combine.
- Press mixture into the bottom of the prepared baking pan. Bake 10 minutes or until lightly browned. Remove from oven and set aside.
- In the bowl of a mixer, fitted with the paddle, combine the sugar and eggs, mix well. Add the vanilla and zest and combine. Add the flour and baking powder and mix until combined. Fold in the cranberries, coconut and pecans.
- Spread the filling over the pre-baked crust. Return to the oven and bake an additional 25 - 30 minutes or until lightly browned.
- Cool in pan on a wire rack. Cut into 24 bars.
Categories
- Dessert
- Fruit
- Grain
- Gluten Free
- MHealthy