With a buttery whole-grain bread crust and a crunchy, sweet-salt fruit-and-nutt topping, these little beads are a perfect treat to share during the holidays. Dried cranberries are a good source of fiber (4G per 1/2 cup), but because they are naturally sour, many marks are filled with added sugar (1). Fortunately, there are brands of dried cranberries that contain less added sugar or are sweetened with apple juice. Read marks carefully and you can cut the added sugar.
Tranberry-Walnut Bar Recipe
Active Time: 25 minutes | Total time: 1 hour plus cooling time
Ingredients
To the crust
- 1 cup (142 g) white whole wheat flour
- 2 tablespoons coconut sugar
- 1/2 tsp salt
- 1/4 teaspoon baking powder
- 1/2 cup (113 g) unsalted butter, cut into 1 inch cubes
- 1 tablespoon of vanilla extract
- 1 tablespoon ice -cold water
For the filling
- 1/2 cup (118 ml) maple syrup
- 1/4 cup (57 g) unsalted butter, melted
- 1 large egg
- 2 teaspoons of vanilla extract
- 1/4 tsp salt
- 1 cup (113g) chopped walnuts
- 1 cup (115 g) chopped dried cranberries
Directions
Preheat oven to 350 ° F (177 ° C). Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to create a sling for light removal.
To make the crust: In a food processor, combine flour, sugar, salt and baking powder. Heart rate a few times to mix. Add butter and heart rate until the mixture looks like coarse crumbs, with butter pieces no larger than a lentil, approx. 20 impulses.
Add vanilla extract and 1 tablespoon of water. Pulse 5 times, or just until the dough starts to clump together. The mixture should easily hold together when pressed between your fingers. If it feels too dry, add more water, 1 teaspoon at a time, pulsating shortly after each addition.
Transfer the mixture to the prepared pan and press firmly into an even layer. Bake for about 20 minutes or until the crust is slightly golden. Remove it from the oven and put them aside.
To produce the filling: In a medium bowl, whip together the maple syrup, melted butter, eggs, vanilla extract and salt until smooth. Stir the chopped walnuts and dried cranberries.
Pour the filling evenly over the hot crust. Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is exuberant and the nuts are slightly browned.
Transfer the pan to a thread rack and allow to cool at room temperature for at least 1 hour. Use the parchment overhang to lift the bars out of the pan. Cut into squares before serving.
Nutrition facts
Servant: 16 | Serving size: 1 bar
Nutrition (per serving): Calories: 190; Total Fat: 11g; Saturated fat: 4G; Single -Saturated Fat: 2g; Cholesterol: 28 mg; Sodium: 123 mg; Carbohydrate: 23g; Dietary Fiber: 4G; Sugar: 10 g; Protein: 3g
Nutrition Bonus: Calcium: 2.5%; Iron: 3%; Potassium: 74 mg; Vitamin: 12%
Originally published December 2020
Post Cranberry-Walnut Bars first appeared on the MyFitnessPal blog.