A wintertime breakfast or snack ideal we all we love.

I can’t help but stole this recipe from Rachel on Instagram, this is pure healthy breakfast or snack for me.

Cranberries offer a considerable range of health benefits, I eat this a lot even the juice is my everyday drink. They are a good source of many vitamins and antioxidant. It may help with heart disease as well.

FOR THE CRUMB TOPPING.

1 cup almond flour

1/4 cup old fashioned oats

1/3 cup chopped pecans

A pinch of sea salt

1/2 tsp vanilla extract

1/4 cup maple syrup

2 tbsp melted coconut oil.

FOR THE SHORTBREAD CRUST.

2 cups almond flour

1/4 cup oat flour

1/4 tsp sea salt

1 tsp vanilla extract

1/3 cup pure maple syrup

1/4 cup melted unrefined coconut oil.

FOR THE CRANBERRY FILLING.

2 cup homemade cranberry sauce.

INSTRUCTIONS.

Preheat your oven to 350 F.

Line an 8x11inch baking pan with parchment paper.

In a mixing bowl, add all shortbread crust ingredients and stir/mix well until thoroughly combined. Add a few drops of almond milk or water if necessary.

Press the mixture into the bottom of your prepared pan and bake for 10-12 minutes, or just until the edges are golden brown.

Allow crust to cool for about 5 minutes, then evenly spread your cranberry sauce on top.

 

In another mixing bowl, add all your crumb topping ingredients and use a silicone spatula to stir well to combine.

Sprinkle this crumb mixture evenly over the cranberry filling.

Place pan in the preheated oven and bake for 15-20 minutes, or just until golden brown.

Remove from the oven and allow to cool before slicing and serving.

Enjoy

Post Credits @cleanfoodcrush