Description
A simple pastry to make with delicious results, The walnuts work really well with the fresh cranberries.
Scale
Ingredients
For the Shortbread
- 1 cup + 2 tablespoons of heritage wheat or spelt flour ((Einkorn, Buffalo, or Kamut work well))
- ⅓ cup coconut oil (or grass-fed butter) (melted until liquid)
- 2 tablespoons of raw honey (softened)
- 1 teaspoon zest of organic lemon
- ½ teaspoon zest of organic orange
- 1 teaspoon sea salt
For the Topping
- 2 tablespoons raw honey (softened)
- 3 tablespoons coconut oil (or grass-fed butter) (melted)
- ½ teaspoon vanilla extract
- 1 cup fresh (or frozen and thawed) cranberries
- ¾ cup raw walnuts (chopped)
Instructions
- If need be, soften the coconut oil. Place the sealed container of coconut oil in a bowl of hot water until it’s liquid.
- Place sealed container of raw honey in a bowl of hot water to soften it.
- Preheat oven to 350ºF.
- In a large bowl mix the flour, salt, liquified coconut oil, honey, and citrus zest. Mix together well until a soft ball of dough is formed.
- Evenly press this dough into the bottom of a parchment lined 8-inch square baking pan.
- For the filling, mix all the ingredients together very well. Pour this sticky mixture on top of the shortbread base and carefully spread it out evenly.
- Place the pan in the oven on a rack near the top of the oven. At 10 minutes, swirl the cranberries and walnuts so they’re evenly distributed. And, at 20 minutes check to make sure the bars aren’t overcooked. You want the cranberries cooked through (bursting) and the shortbread golden at the edges. They take about 30 to 35 minutes to bake.
- Remove from the oven and cool in the pan for about 20 minutes.
- Remove from the pan by pulling the sides of the parchment paper and allow the bars to finish cooling completely before slicing, about another 15 minutes.
- Slice into bars when completely cooled using a sharp knife.
- Store the bars in the fridge in an airtight container. They’ll keep for several weeks.
- Category: Dessert