68
      Sunday
      72 / 50
      Monday
      68 / 47
      Tuesday
      72 / 48

      CTCA Cranberry Bliss

      8x8 pan Servings: 16

      1 lb. bag frozen Cranberries

      1 large tomato peeled, seeded and chopped

      1 tbsp. fresh lemon juice

      1/2 cup sugar in the raw

      2 tbsp. cornstarch

      4 oz. bag of fresh spinach julienned

      • In a medium pot combine the cranberries and lemon juice and cook until fruit is tender about 10 minutes. In a small bowl whisk together the sugar and cornstarch, stir into fruit mixture and cook until mix comes to a boil. Cook until thick. Fold in julienned spinach. Cool completely before using in bar recipe.

      Crumble and crust:

      1/2 cup all purpose flour

      1 cups whole wheat flour

      1 1/2 cups of kettle hearty oats

      1/4 cup flax seed meal

      2 cups shredded zucchini, seeds and center stalk removed

      1 cups brown sugar

      3/4 cups butter, softened

      1/2 tsp baking soda

      1/2 tsp. salt

      1 tsp. vanilla

      • In a mixing bowl combine all of the above ingredients until mixture resembles coarse crumbs. Set aside 1/3 of the mix. Pour remaining crumbs into a lined and oiled baking pan pressing firmly into the bottom. Pour and spread filling over entire crust. Sprinkle with reserved crumb. Bake at 350 degrees until golden brown (approx. 30-35 minutes).
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