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Cranberry-Pecan Bars

  • 1 cup Whole wheat pastry flour or spelt flour
  • 1 tablespoons Organic sugar
  • 1/3 cup Organic butter
  • 1 cup Finely chopped pecans, divided
  • 1 cup plus 2 tablespoons Organic sugar
  • Dash Salt for crust and topping
  • 2 1/2 tablespoons Flour
  • 2 Beaten eggs
  • 2 1/2 T. Organic milk or almond milk
  • ~ Grated rind of 1 orange
  • 1 teaspoons Vanilla
  • 1 cup Chopped cranberries
  • 1/2 cups Coconut

    • In a medium mixing bowl, combine the 1 cup flour, 1 tablespoon sugar and dash salt. With a pastry cutter, cut butter into the flour mixture unitl the mixture resembles coarse crumbs. Stir in 1 cup ofthe pecans. Press flour mixture into the bottom of an ungreased 9 x 13-inch baking pan. Bake at 350° for 15 minutes.

    Meanwhile, combine the 1 cup plus 2 tablespoons sugar, the 2 1/2 tablespoons flourand dash salt. Stir in the eggs, milk, orange rind and vanilla. Fold in cranberries, coconut and the remaining chopped pecans.

    Spread over partially baked crust. Bake for 25-30 minutes more or unitl top is golden. Cool in the pan on a wirerack. Cut into bars while warm. Cool completely.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Johanne Wayne of Lakewood, CO. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!