Regular readers of this blog know I usually leave the non-cocktail recipes for my professional colleague Tammy Algood. She has, after all, written several cookbooks. I haven’t written anything professionally, so I typically handle the restaurant reviews and provide the occasional beer/wine/spirit review. In other words, I stick with what I know.
But before you think I’ve taken up baking, let me assure you this recipe is not my own. It comes from my wonderful mother-in-law. Sonja loves to bake. And she’s quite good at it. She is forever bringing us baked goodies that I enjoy immensely, even though they immediately migrate to my waistline.
Several years ago, Sonja – along with both her daughters – was diagnosed with a gluten intolerance. It affects them in varying degrees, and it just about brought Sonja’s baking efforts to a screeching halt. Not to be deterred, however, she experimented with different GF flours and recipes and, over time, developed an amazing list of baked items that are totally gluten free. The recipe shown below might be the best of the bunch. I could serve these cranberry bars to anyone without telling them they are GF, and they would never know. These bars are that good.
Try this recipe over the holidays and see if you don’t agree.
1 ½ cups sugar
2 large eggs
¾ cup unsalted butter, melted and cooled slightly
1 teaspoon almond extract
1 ½ cups plus 3 tablespoons gluten free King Arthur Flour
1 cup fresh cranberries
½ cup chopped pecans
Preheat oven to 350.
Beat sugar and eggs at medium speed with an electric mixer 2 minutes or until thickened; add butter and almond extract, beating well. Add flour to sugar mixture, beating well. Stir in cranberries and pecans. Pour batter into a greased 9 x9 pan and bake the bars for 30 minutes or until a toothpick inserted in center comes out clean. Remove from oven and let cool on a wire rack. Cut into squares. Makes approximately 12-16 squares.