Cranberry Ginger Bars

///Cranberry Ginger Bars

Cranberry Ginger Bars

I like anything with ginger but this is a great tasting combination! Of course as with all my recipes, only a small amount of healthy sugar added so it is healthy.

Filling:

3 cups of fresh or frozen cranberries
2 cups of raisins (I prefer sultanas as they have a lighter flavour)
1/4 cup grated fresh ginger
2 apples, chopped well
1 cup water

Directions:

  1. Blend apples in water.
  2. In a large saucepan combine all ingredients with the blended apples.
  3. Bring to a gentle boil over a medium heat.
  4. Stir for about 5 minutes or until the cranberries have popped.
  5. Let cool.

Base and Topping:

2 cups brown rice flour
1/4 cup potato flour
1/2 cup rice syrup
1/2 tsp of salt
2/3 cup coconut oil
2 cups of rolled oats
1 tsp light liquid Stevia in 3 Tbsp water
3/4 cup of raw sunflower seeds

Directions:

  1. Preheat oven to 350ºF
  2. Mix dry ingredients together 
  3. Mix oil, rice syrup and stevia well. 
  4. Add dry ingredients the oil/rice syrup mixture. 
  5. Mix thoroughly with fingers. 
  6. Set aside 1 1/2 cups of crumb mixture for topping. 
  7. Press the remainder into a 9″ by 13″ baking pan. 
  8. Spread with cranberry mixture on the base 
  9. Sprinkle with remaining crumbs on top of fruit. 
  10. Bake for 35 minutes.

Other Cranberry Recipes:

Homemade Cranberry Sauce

 

Sugar Free Cranberry Sauce

Cranberry Celery Onion Gluten-Free Stuffing

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By | 2017-10-29T15:41:51+00:00 December 19th, 2011|Recipes, Sugar Free Desserts|13 Comments

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

13 Comments

  1. Soymoon January 22, 2013 at 9:41 pm

    These sound yummy, but I have a question……..
    Is it 1/4 cup ginger, that you then grate OR 1/4 cup grated ginger?
    Thanks!

  2. Diana Herrington January 22, 2013 at 10:49 pm

    These are very yummy. I served them for dessert at dinner today and my friends loved them very much.
    Thank you for your question; I corrected the way I described the amount of ginger above. It is 1/4 cup of grated ginger. Also, changed the quantities of a couple of the ingredients so print it again with the changes.

  3. SHEILA February 26, 2013 at 1:33 pm

    Thank you so much for this SUGARLESS fresh cranberry recipe with HEALTHY sweeteners. I follow the Geno-type diet and will substitute a few items. I am delighted to add new and wonderful recipes using REAL FOOD! Thanks again!

  4. Pat Miller February 26, 2013 at 5:15 pm

    Recipes sounds wonderful but can you explain why Brown Rice Syrup-just another word for sugar. would love to learn more about the health reasons

  5. Sandy February 27, 2013 at 5:00 pm

    Thank you fro the wonderful recipe.
    The recipe calls for 2 apples. Since the size can vary widely, can you give an approximate measurement? I usually buy #2 apples by the case and I get from very small to jumbo size fruit.

  6. Diana Herrington March 6, 2013 at 11:23 pm

    Sorry for the late reply. Medium size apples will be good but if you use larger or smaller will still work. It is a matter of taste. Probably would be good to put a measurement in cups. I will look into that for the future. Let us know how it goes.

  7. Diana Herrington March 6, 2013 at 11:31 pm

    Rice syrup is a healthy sugar. Read 19 Different Sugars but Which Are Healthy? http://realfoodforlife.com/healthy-sugar-simple

  8. Lucy Mullen March 8, 2013 at 12:46 pm

    Please clarify 1 tsp of Stevia…..liquid or powdered or leaf ??? Also, why the rice syrup and not just more stevia, which I have lots of ?

  9. Diana Herrington March 8, 2013 at 1:04 pm

    Lucy, good questions. I use a liquid stevia that has chrysanthemum in it and it a not highly processed. I edited the ingredients above; thank you.

    You can try it with more stevia and leave out the rice syrup but it will not hold together. The rice syrup is a stick it together part. Also, what I have found is that when I make a dessert that I only used stevia to sweeten many do not like it so much.

  10. Athena March 30, 2013 at 2:29 pm

    What temperature are we supposed to bake it at?

  11. Diana Herrington March 30, 2013 at 5:19 pm

    Athena, thank you for asking. Somehow when I was copied over that first point was missed.
    I have corrected it now to Bake at 350ºF.

  12. Daisy June 7, 2013 at 11:01 am

    How many calories are in the bars?

  13. Diana Herrington June 8, 2013 at 5:05 am

    Daisy, sorry I don’t figure out calories.

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