Gluten Free Candied Cranberry Rosemary Walnut Crumble Food

CANDIED ROSEMARY WALNUTS

Steps:

• Lightly oil a baking sheet, or line with baking parchment. Tip the sugar into a heavy-based frying pan set over a medium-low heat, and cook until dissolved and lightly golden. Don't stir - tilt the pan for an even colour.
• Add the walnuts, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper, and stir briefly. Carefully pour the mixture onto the prepared sheet. Use two lightly oiled teaspoons to separate the nuts if you prefer them packaged individually, but don't touch them as they'll be very hot. For a more rustic look, leave to cool, then roughly bash into chunks using a rolling pin. Pack into small containers or bags. Will keep for up to three weeks in a dry, cool place.

CRANBERRY CRUMBLE BARS

Steps:

• Preheat oven to 350 degrees.
• Add the gluten free rolled oats, almond flour, brown sugar, and cinnamon to a mixing bowl. Use your hands to work the butter into the dry ingredients until you have a slightly stick crumb mixture.
• Press two-thirds of the crust into an 8×8 baking pan that has been lined with parchment paper. Bake the crust for twelve minutes and then remove from the oven.
• Next, make the jammy cranberry filling. Add cranberries, orange juice, maple syrup, and vanilla extract to a small pot over medium-high heat and bring to a boil. Reduce the heat and let the cranberries cook for another 10 to 12 minutes until they have all popped. Next add the arrowroot starch and let the cranberries cook for just a few more minutes until thickened and then remove from the heat.
• Next, pour the cranberry jam filling over the baked crust. Use the back of a spoon to smooth the mixture evenly over the crust.
• Sprinkle the remaining crumble topping evenly over the filling. Bake the bars at 350 degrees for around twenty-five to thirty minutes until the top is golden brown and the sides are bubbly.
• Let the bars come to a complete cool before slicing and drizzling with icing. Enjoy!

GLUTEN FREE CANDIED CRANBERRY-ROSEMARY WALNUT CRUMBLE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Generously grease six 6-ounce ovenproof glass dessert bowls or ramekins. In a large bowl, toss together the cranberries, orange juice, sugar, flour, 1/2 teaspoon salt, 1 teaspoon rosemary and 1/2 cup walnuts. Transfer to the prepared bowls and bake for 15 minutes.
• Meanwhile, in a small bowl, combine the cereal crumbs, orange zest, remaining 1 teaspoon rosemary, remaining 1/2 cup walnuts, pumpkin pie spice and 1/4 teaspoon salt.
• Remove the bowls from the oven and top with the crumb mixture. Drizzle generously with oil and bake until the cranberries are tender and the crumbs are golden, about 15 minutes longer. Let cool on a wire rack for about 15 minutes before serving.

GLUTEN FREE CRANBERRY WALNUT BREAD

Steps:

• In a medium bowl combine coconut flour, salt and baking soda.
• In a large bowl blend eggs, grapeseed oil, agave and vanilla.
• Blend dry ingredients into wet, then fold in cranberries and walnuts.
• Pour batter into a greased loaf pan.
• Bake at 350° for 50 minutes.
• Cool and serve.