Cranberry Danish Bars

Breakfast is by FAR my favorite meal. I love baked goods, savory goods, egg dishes, anything. We often have breakfast for dinner even! I really miss a good cream cheese Danish. This recipe is close enough for me! Instead of a flaky, buttery pastry base, I used more of a crumbly bar crust – similar to a brownie (minus the chocolate). It’s a nice twist on an old favorite. Since it is holiday time, we used cranberries for the fruit filling. It gives the dish a nice tart flavor. I’ll give you two options for filling – one vegan and one full of dairy! Using real cream cheese gives a more traditional taste but the vegan version is equally tasty and someone healthier. Take your pick! This is a great dish to serve on Christmas morning. These bars are better after being refrigerated so they are perfect to make the day before Christmas. Makes about 15 bars.

Cranberry Danish Bars

Crust
2 1/2 cups flour (for grain-free, I used my all purpose blend found here)
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp sea salt
1/4 cup coconut oil, melted
2 Tbsp raw honey
1 tsp vanilla extract
1 flax egg (1 Tbsp flax, 2 Tbsp warm water – or one egg)
Vegan filling *see dairy option below*
1 cup soaked cashews (or almonds)
1/2 cup almond milk
1/4 cup coconut oil, melted
1/4 cup raw honey
2 tsp vanilla extract
1/2 tsp guar gum (or 1 1/2 tsp cornstarch for thickener)
Cranberry Sauce (see this recipe too!)
2 cups fresh cranberries
1/2 cup water
1/4 cup raw honey
In a large saucepan, bring cranberry sauce ingredients to a boil. Simmer over low heat for about 15 minutes or until almost all water is absorbed. In a small blender or Magic Bullet, blend filling ingredients until smooth. In a mixing bowl, combine flour, baking soda, baking powder and salt. Add in coconut oil, honey, vanilla and flax egg. Beat just until combined – do not over mix. In a large greased baking dish (I used 11 x 8″), smooth out crust. Don’t handle dough too much or it won’t rise. Pour over filling ingredients. Spoon on cranberry sauce and carefully swirl sauce into filling. Bake at 325F for about 30 minutes. Remove from oven and let cool. Refrigerate for a couple hours or overnight before serving.

 

*Dairy filling option*
8 oz cream cheese, softened
1/2 cup milk
1 large egg
1/4 cup coconut oil, melted
2 tsp vanilla extract
1/4 cup raw honey
Combine in blender until smooth and proceed with recipe above.

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