Gluten Free Cranberry Pear Ginger Bars

Name: Gluten Free Ginger and Cranberry Pear Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 9-12
Ingredients: 1 C Almond Flour; 1/2 C Cassava Flour; 2 tsp ground ginger; 1/2 tsp cardamom; 1/2 tsp cinnamon; 1/8 tsp ground clove; 1/4 tsp sea salt; 2 eggs; 1 C Coconut Palm Sugar; 3 TBS Pure Maple Syrup; 3 TBS EVOO; 3 TBS Cranberry Pear Balsamic; Sprinkle of Ginger Sugar; 1 Poached Pair, drained and chopped into pieces; 1/3 C dried Cranberries; Substitute 3 TBS Molasses for 3 TBS Maple Syrup; White Chocolate Drizzle

August 25, 2021

It's that time of year for cozying up on the couch with a hot cup of tea and some yummy holiday treats while watching fun holiday movies. And we have the perfect treat for that! A little bit of spice and a little bit of sweet create the perfect dessert or breakfast bar. And the great thing is, it's Gluten Free! The base is an almond flour and cassava flour mixture, which is my go to for baking. I love baking with almond flour, it seems to retain a little more moisture than other GF mixes plus it adds a little more protein! I used this recipe as a base and tried two different versions. One with maple syrup as the sweetener and one with molasses. I also added different fruits to them. With the maple syrup, I added some drained poached pairs and died cranberries. It came out like a wonderful coffee cake. The other I made like an amped up gingerbread bar. Molasses and spices warmed the flavor and I drizzled a little white chocolate over the top. Delicious. Two very different outcomes but both very satisfying. Try this recipe out and experiment with your own add-ins too!

Gluten Free Ginger and Cranberry Pear Bars

Rated 5.0 stars by 1 users

Servings

9-12

Prep Time

15 minutes

Cook Time

30 minutes

Warm and spicy ginger combines with our Cranberry Pear Balsamic to create a delightful dessert or breakfast treat!

Author:

Tara Bruner

Image of Gluten Free Ginger and Cranberry Pear Bars

Ingredients

1 C Almond Flour
1/2 C Cassava Flour
2 tsp ground ginger
1/2 tsp cardamom
1/2 tsp cinnamon
1/8 tsp ground clove
1/4 tsp sea salt

Wet Ingredients

2 eggs
1 C Coconut Palm Sugar
3 TBS Pure Maple Syrup
3 TBS EVOO
3 TBS Cranberry Pear Balsamic
Sprinkle of Ginger Sugar

Optional Add-ins

1 Poached Pair, drained and chopped into pieces
1/3 C dried Cranberries
Substitute 3 TBS Molasses for 3 TBS Maple Syrup
White Chocolate Drizzle

Directions

Preheat oven to 350 degrees. Oil a 9x9 brownie pan. Mix dry ingredients together. Set aside. With an electric mixer, whisk the eggs and the coconut sugar together until a creamy mixture forms. Add the rest of the wet ingredients. Whisk for another minute. Add the dry ingredients, stir gently until combined. Lightly stir in the add-ins. Pour into prepared pan. Place in the oven and bake for 30 minutes depending on your pan size and your oven. Once out of the oven and cooled a bit, drizzle with melted white chocolate and sprinkle the ginger sugar on before chocolate sets. If not using white chocolate, sprinkle the sugar on before baking.

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