Cranberry Almond Upside Down Bars Gluten Free

Cranberry Almond Upside down Bars (Gluten Free)

 

4 tbsp unsalted butter, softened

12 ounce bag fresh cranberries

¼ cup of raw honey

2 cups raw almonds, toasted, and ground in processor

½ tsp of baking soda

½ tsp coarse sea salt

3 large free range eggs

1 tsp pure vanilla extract

 

Preheat oven to 250. Lightly brush the sides of your 3by 6 loaf pans. I made three loafs with ingredients above.

In a small sauce pan, heat cranberries over medium heat with 2 tbsp of water. Once the berries
start to pop, and in 2 tbsp of honey, and mix again. Pour the cranberries evenly into the bottom of the
three loaf pans. Set aside.
 

In another bowl mix almond, baking soda, and salt. Set aside.

In another bowl add 4 tbsp of soften butter and ¼ cup of honey. Mix completely. Add in one egg at a time mixing until light and fluffy. Once all three eggs are in ad in vanilla and mix completely.
 

Add almond mixture and egg mixture and mix completely. Spoon our almond mixture over cranberry’s and smooth out without disturbing the cranberry’s as much as possible.
 

Bake for 30 minutes and allow cooling for 3 minutes. Then score sides to come away clean and then flip
loaf on to cooling rank. Once completely cooled, you can cut into bars.





 

 

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