Gluten Free Cranberry Pear Ginger Bars

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! 

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