Cocoa Cranberry Crumble Bars

Chocolate and cranberry make a power couple in these cocoa cranberry crumble bars

Crust & crumbs:
½ cup + 2 tablespoons (75g) superfine blanched almond flour
¼ cup (30g) gluten-free oat flour
¼ cup (43g) sweet rice flour (aka glutinous rice flour)
2 tablespoons (16g) corn starch
½ cup (112g) cane sugar
¼ cup + 2 tablespoons (40g) Rodelle Organic Dutch Processed Baking Cocoa
½ teaspoon baking powder
¼ teaspoon kosher salt
½ cup cold unsalted butter, cut into tablespoons
1 large egg, lightly whisked with a fork
1 teaspoon Rodelle Organics Chocolate Extract
¼ cup pecans, broken into small pieces
Optional: ¼ teaspoon flaky salt such as maldon

Cranberry Filling
2½ cups fresh or frozen cranberries
¾ cup cane sugar
¼ cup water
1 tablespoon corn starch
1 teaspoon Rodelle Organics Pure Vanilla Extract
3 2-to-3-inch strips orange peel
Pinch salt

View the full recipe at snixykitchen →