Cranberry Walnut Bars
Tart Cranberry Nut Bars is a recipe that perfectly balances the nutty crunch of walnuts with the sharp zest of cranberries, all nestled within a tender, gluten-free crust. With a yield of 3 to 4 dozen and a total time from start to finish of just 45 minutes, these bars are not only a treat to your palate however also a testament to the ease of baking. The process begins with toasting walnuts to golden perfection, and also dry and wet ingredients, culminating in a batter rich with contrasts. Spread evenly in a greased pan and baked until brown, these bars emerge as a harmonious blend of textures and flavors, ready to be enjoyed by all. Optional for a variation by substituting almonds and almond extract for a different, yet equally enchanting, taste experience.
- ¾ cup Chopped Walnuts
- 1 cup Brown Rice Flour
- ⅓ cup Potato Starch
- ¼ cup Tapioca Starch
- 1 tsp Gluten-Free Baking Powder
- ¾ tsp Xanthan Gum
- ¼ tsp Salt
- ¼ lb Unsalted Butter
- 1¼ cup Light Brown Sugar
- 2 Large Eggs
- ½ tsp Vanilla Extract
- 1 cup Frozen Cranberries
- Warm Beginnings
Preheat oven to a 350°F. Grease a 9 x 13-inch baking pan to ensure nothing sticks. Scatter walnuts on a cookie sheet and toast them in the oven for 5 to 7 minutes, or until they've turned a shade of golden brown, filling the air with a nutty aroma.
- Mixing Magic
In a mixing bowl, whisk together the brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, and a dash of salt. Stir until well combined, creating a foundation of flavors and textures.
- Creamy Concoction
In a separate bowl, start the alchemy of butter and light brown sugar. Beat them together on low speed until just combined, then escalate to high speed, whipping the mixture into a light and fluffy cloud for 3 to 4 minutes. Introduce the eggs, one at a time, along with the vanilla extract, and beat for another minute, weaving in richness and depth.
- The Harmony of Ingredients
Slowly merge the dry ingredients with the buttery mixture, beating until they are fully united. Softly fold in the toasted walnuts and the tart chopped cranberries, creating a dough that's rich with contrasts. With care, spread the dough evenly in your greased pan, smoothing it into the corners.
- The Transformation
Place the pan in the oven and bake for 20 to 25 minutes, or until the top has turned a delightful shade of brown and the aroma of baking bliss fills the kitchen. Let the squares to cool completely in the pan, set on a cooling rack. Once cooled, cut into squares, each a perfect piece of your baking journey.
- Variations
A Delightful Twist: For a different twist, switch out the walnuts for chopped almonds and replace the vanilla extract with almond extract, offering a new melody of flavors to explore.
