Vegan Cranberry Orange Bars Recipe

Vegan Cranberry Orange Bars Recipe
Staff Writer
Vegan Cranberry Orange Bars

Anna Beth Weber

Vegan Cranberry Orange Bars

For the hostess who sets trends, these cranberry orange bars will keep her up to date while impressing her guests. Using bold ingredients to make the dessert pop, this dessert is sure to show guests that this hostess will continue to stay on trend.

16
Servings
72
Calories Per Serving
Deliver Ingredients

Ingredients

  • Cooking spray, for coating the pan
  • 1/2  cup  all-purpose flour, plus more for coating the pan
  • 1/8  cup  almond meal
  • 1/2  teaspoon  baking powder
  • 1/8  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/4  cup  granulated sugar
  • 1/8  cup  packed brown sugar
  • 2  tablespoons  plus 2 teaspoons vegetable oil
  • 1/2  cup  coconut milk
  • Zest of 1 medium-sized orange
  • 2  teaspoons  orange juice
  • 1  teaspoon  vanilla extract
  • 1  teaspoon  orange extract (optional)
  • 1/3  cup  canned cranberry sauce

Directions

Preheat the oven to 350 degrees.

Coat the entire bottom of a brownie pan with cooking spray. Sift some flour through a fine-mesh sieve and using a pastry brush, carefully cover the pan with flour. In a medium-sized bowl, sift together the flour, almond meal, baking powder, baking soda, salt, and sugars. Whisk to mix.

In another bowl, whisk together the oil, coconut milk, zest, juice, and vanilla extract. If using, add the orange extract. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk until the mixture is smooth.

Fill the pan cavities until just over ½ full. Tap the pan on the counter lightly 10 times and give it a little shake to knock out any air bubbles. Place in the oven and bake until golden and a toothpick inserted in the center comes out clean, about 20-25 minutes.

Remove from the oven and transfer to a cooling rack. Allow to cool for 10 minutes, then slide a knife around the edge of each brownie, flip the pan over, and bang with vim and vigor to the release squares. Cool completely on the rack.

Spoon the cranberry sauce into a plastic bag. Snip off ¼-inch from a corner and pipe the sauce onto each square, leaving about ¼-inch of a border. Use toothpick to even out the edges. Store covered at room temperature for a day.

Nutritional Facts

Total Fat
3g
4%
Sugar
3g
3%
Carbohydrate, by difference
10g
8%
Protein
1g
2%
Vitamin A, RAE
19µg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
28mg
3%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Magnesium, Mg
5mg
2%
Phosphorus, P
39mg
6%
Selenium, Se
2µg
4%
Sodium, Na
86mg
6%
Water
12g
0%

Vegan Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Vegan Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.