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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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