cranberry clementine coconut bars
INGREDIENTS
•
Crust and Topping
•
1 cup sliced almonds, divided
•
¾ cup whole-wheat pastry flour
•
¾ cup all-purpose flour
•
½ cup sugar
•
½ teaspoon salt
•
¼ cup coconut oil, softened if necessary according to package instructions
•
1 large egg, lightly beaten
•
2 tablespoons sunflower or canola oil
•
1 teaspoon vanilla extract
•
¼ teaspoon almond extract
•
2 tablespoons unsweetened coconut chips
•
Filling
•
5 cups cranberries, divided
•
¾ cup sugar
•
½ cup freshly squeezed clementine juice (save the zest)
•
¼ cup cornstarch
•
1 cup chopped peeled clementine
•
1 ½ teaspoons clementine zest
•
1 teaspoon vanilla extract
Comments & Reviews
Just A Pinch Sweepstakes