SCD Recipe: Cranberry Bars

This is a great way to use your left over cranberry sauce.

Crust Ingredients:

3 cups almond flour
1/4 tsp salt
1/4 cup melted butter
1 tbsp vanilla
1 tbsp honey

Filling:

1 cup cranberry sauce 
1 1/2 cups almond flour
1/4 tsp salt
1 tsp cinnamon
1/4 cup melted butter
2 tbsp honey
1 egg
1 cup chopped walnuts

Preparation:

1. Preheat oven to 350 degrees
2. Combine all the crust ingredients in a large bowl, it will be crumbly
3. Press dough into bottom of 8 x 8 baking dish in an even layer
4. Bake for 20 – 25 minutes until top is golden and firm
5. Combine almond flour for filling, along with salt and cinnamon
6. Add melted butter, honey, and egg
7. Combine well
8. Stir in chopped walnuts
9. When crust is done baking, remove from oven and spread cranberry sauce over it in an even layer
10. Spread filling over the top of the cranberry sauce
11. Bake for 20 – 25 minutes until top is golden brown
12. Cool completely, and place in refrigerator for about an hour to set before slicing – these are a little crumbly
13. Note – if you want thinner bars spread the dough in a 9 x 13 pan and decrease baking times by about 5 minutes
14. Store in refrigerator

Recipe being shared on Slightly Indulgent Tuesday

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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.

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