Recipes..Sprouted Wheat Fresh Cranberry Bars cake
Sprouted wheat cranberry bars made with fresh cranberries and sprouted wheat.
Ingredients
For the crust and streusel topping
1 3/4 cups Sprouted Whole Wheat Flour (210 grams)
1 1/2 cups Sprouted Rolled Oats** (120 grams)
2/3 cup coconut sugar** (130 grams)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely chopped pecans
12 tablespoons butter, melted (1 1/2 sticks)
For the Cranberry Filling
12 ounces fresh cranberries (3 cups)
1/2 cup orange juice
3/4 cup sugar (150 grams)
2 teaspoons fresh orange zest
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Instructions
Preheat the oven to 350�F and grease an 8X8 inch baking pan.
In a medium bowl combine the sprouted wheat flour, oats, coconut sugar, baking soda, salt, and pecans. Stir in the melted butter, the mixture will look like wet sand but it will clump together when squeezed.
Set aside 1 1/2 cups for the topping. Put the rest of the mixture in an 8 by 8 inch square pan and press it down firmly. Bake for about 20 minutes until light golden brown.
While the crust is baking prepare the cranberries. Place the cranberries, orange juice, sugar and orange zest in a sauce pan and bring to a boil then reduce the heat and cook over medium heat for 8 to 10 minutes or until the cranberries burst and the mixture thickens.
After the crust has baked for 20 minutes, remove it from the oven and pour the cranberry sauce over it then sprinkle the reserved streusel mixture on top. It�s ok if the cranberries are still warm.
Return the dish to the oven and bake for an additional 20 minutes.
Allow to cool completely before slicing and serving.
Ingredients
For the crust and streusel topping
1 3/4 cups Sprouted Whole Wheat Flour (210 grams)
1 1/2 cups Sprouted Rolled Oats** (120 grams)
2/3 cup coconut sugar** (130 grams)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup finely chopped pecans
12 tablespoons butter, melted (1 1/2 sticks)
For the Cranberry Filling
12 ounces fresh cranberries (3 cups)
1/2 cup orange juice
3/4 cup sugar (150 grams)
2 teaspoons fresh orange zest
Get Ingredients Powered by Chicory
Instructions
Preheat the oven to 350�F and grease an 8X8 inch baking pan.
In a medium bowl combine the sprouted wheat flour, oats, coconut sugar, baking soda, salt, and pecans. Stir in the melted butter, the mixture will look like wet sand but it will clump together when squeezed.
Set aside 1 1/2 cups for the topping. Put the rest of the mixture in an 8 by 8 inch square pan and press it down firmly. Bake for about 20 minutes until light golden brown.
While the crust is baking prepare the cranberries. Place the cranberries, orange juice, sugar and orange zest in a sauce pan and bring to a boil then reduce the heat and cook over medium heat for 8 to 10 minutes or until the cranberries burst and the mixture thickens.
After the crust has baked for 20 minutes, remove it from the oven and pour the cranberry sauce over it then sprinkle the reserved streusel mixture on top. It�s ok if the cranberries are still warm.
Return the dish to the oven and bake for an additional 20 minutes.
Allow to cool completely before slicing and serving.
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