A wintertime breakfast or snack ideal we all we love.
I can’t help but stole this recipe from Rachel on Instagram, this is pure healthy breakfast or snack for me.
Cranberries offer a considerable range of health benefits, I eat this a lot even the juice is my everyday drink. They are a good source of many vitamins and antioxidant. It may help with heart disease as well.
FOR THE CRUMB TOPPING.
1 cup almond flour
1/4 cup old fashioned oats
1/3 cup chopped pecans
A pinch of sea salt
1/2 tsp vanilla extract
1/4 cup maple syrup
2 tbsp melted coconut oil.
FOR THE SHORTBREAD CRUST.
2 cups almond flour
1/4 cup oat flour
1/4 tsp sea salt
1 tsp vanilla extract
1/3 cup pure maple syrup
1/4 cup melted unrefined coconut oil.
FOR THE CRANBERRY FILLING.
2 cup homemade cranberry sauce.
Preheat your oven to 350 F.
Line an 8x11inch baking pan with parchment paper.
In a mixing bowl, add all shortbread crust ingredients and stir/mix well until thoroughly combined. Add a few drops of almond milk or water if necessary.
Press the mixture into the bottom of your prepared pan and bake for 10-12 minutes, or just until the edges are golden brown.
Allow crust to cool for about 5 minutes, then evenly spread your cranberry sauce on top.
In another mixing bowl, add all your crumb topping ingredients and use a silicone spatula to stir well to combine.
Sprinkle this crumb mixture evenly over the cranberry filling.
Place pan in the preheated oven and bake for 15-20 minutes, or just until golden brown.
Remove from the oven and allow to cool before slicing and serving.
Post Credits @cleanfoodcrush