These Cranberry Orange Shortbread Streusel Bars are gluten-free and full of holiday flavors. They're great for holiday parties or just as a treat every day. Cranberries that are sour, orange zest that is bright, and a crunchy streusel topping will make your taste buds happy.
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 cup coconut sugar. Zest of 1 orange. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup butter or coconut oil, melted. 1 tablespoon orange juice. 1 teaspoon vanilla extract. 1/2 cup cranberry sauce or whole cranberries. 1/4 cup chopped pecans or almonds.
Instructions: Warm the oven up to 350F 175C and put parchment paper in an 8x8-inch baking pan. Put almond flour, coconut flour, tapioca flour, coconut sugar, orange zest, baking powder, and salt in a bowl. In a bowl, melt the coconut oil or butter and add the orange juice and vanilla extract. Mix until you get a crumbly dough. Two-thirds of the dough should be pressed into the pan's bottom to make a crust. Cover the crust with cranberry sauce or whole cranberries. To make a streusel topping, mix the rest of the dough with chopped pecans or almonds. Cover the cranberry layer with the streusel and spread it out evenly. When the edges are golden brown, it's done baking. Before cutting the bars into squares, let them cool all the way in the pan. Serve and have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
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