Paleo Cranberry Orange Bars
These easy, gluten free Cranberry Orange Bars are made with chewy dried cranberries and a sweet orange glaze. They are super moist, but fluffy, made with wholesome ingredients, and bursting with flavor. They are a tradition to make each holiday season.
Ingredients
Dry ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 5 tbsp coconut flour
- 1 tbsp baking powder
- 1 tsp cinnamon
- pinch of sea salt
- 1/2 cup dried cranberries
Wet ingredients
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 cup coconut sugar or monk fruit
- 1/3 cup orange juice
- 3 tbsp orange zest
- 1 egg *can try subbing flax egg. See notes.
- 1/3 cup milk, of choice
- 1 1/2 tsp vanilla extract
Frosting
- 1 1/2 cups powdered sugar *I used Lakanto Monk Fruit powdered sugar
- 1/2 tsp vanilla extract
- 3 tbsp freshly squeezed orange juice
- 1/4 cup cashew butter
- 1-2 tbsp milk, as needed
- 1 1/2 tbsp orange zest
Instructions
Loaf
- Preheat the oven to 350f. Grease an 8x8 baking pan.
- In a large bowl, whisk together all of the dry ingredients.In a small bowl, whisk together the went ingredients. Then add them to the dry ingredients, mixing well.
- Pour the batter into the greased or parchment-lined pan. Bake for 30-35 minutes, until slightly golden around the edges and firm to touch in the center. A toothpick inserted should come out clean. Let cool completely.
Frosting
- To make the frosting, add all of the ingredients besides the milk in a food processor. Process until it starts to smooth out, adding a tbsp of milk at a time until it reaches your desired consistency. Then frost as desired!
Notes
*To use a flax egg, mix together 1 tbsp ground flax seeds with 2 1/2 tbsp water. Let it sit for 5-10 minutes until thickened to an egg-like texture. Then add to the recipe. I haven't tested it in this recipe but should work!