Gluten-Free Cranberry Lemon Bars

Why you will love this recipe:

• These gluten-free lemon bars taste amazing! They have a sweet lemon crust that has a shortbread like texture and a tart cranberry topping. The contrast of the flavours blends perfectly to give these bars the most incredible flavour.
• These dessert bars are surprisingly easy to make and also freeze really well. 
• These lemon bars are not only gluten free but are also dairy free and paleo - just like my gluten-free lemon coconut macaroons.
• They are a healthy alternative to most other lemon bar recipes because they are refined sugar free.
• These bars are great to serve any time but they are also great for events like Easter, Mother's Day, Father's Day, Thanksgiving, Christmas baby showers or bridal showers. 

Ingredients and substitutions:

For the full ingredient list and exact measurements refer to the recipe card later in this post.

• Coconut flour - One of my favourite grain free flours. The sweetness of the coconut blends so well with the lemon to give these bars the best taste. 
• Almond flour - This gluten free flour is one of my favourites to bake with. You could use cashew flour instead. Just be sure you don't use almond meal which is too gritty. 
• Coconut milk - this helps add moisture to these lemon bars. I recommend using full fat coconut milk for the best flavour.
• Coconut butter or coconut manna - to help add natural sweetness to these cranberry lemon bars. 
• Lemons - you will use fresh lemons for both lemon zest and lemon juice to add the lemon flavour to these gluten-free lemon bars. 
• Cranberries - for the cranberry topping on these bars. I recommend using fresh rather than frozen cranberries if possible. 
• Honey - one of my favourite natural sweeteners to give these dessert bars the perfect amount of sweetness while keeping these bars refined sugar free. You could use maple syrup instead. 
• Eggs - eggs help bind these bars together and add extra moisture. I have not tried making an egg free version of this recipe.
• Coconut oil - to help give these gluten-free cranberry lemon bars the perfect texture. I do not recommend swapping this for another fat or oil.

How to make gluten-free cranberry lemon bars: 

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and while the oven is heating add all the ingredients for the lemon crust into the bowl of your standing mixer. Blend on low until the batter is smooth.

2. Step 2: Then transfer the ingredients to a greased 8"x 8" glass baking dish and spread the batter evenly with a knife or a spoon. Place the baking dish in the oven and bake for 17-20 minutes, or until a toothpick inserted inside comes out clean. 

3. Step 3: While the lemon layer is baking, you can make the cranberry layer. Place a medium sized pot on the stove on low heat. Add the cranberries, coconut milk, coconut oil, honey and sea salt to the pot and bring the ingredients to a boil. Turn down the heat and allow the ingredients to simmer for about 15 minutes. 

4. Step 4: When the lemon crust is done baking, pour the cranberry topping on top and spread it out evenly with a spoon or knife. Then place the dish in the fridge and allow the cranberry layer to set (this takes about 60 minutes). 

5. Step 5: You have the option of adding a little coconut butter to the top of your bars (this is the white part that you see in the photos). If you would like to do that, melt 3 tablespoons of coconut butter in the microwave (heat on high for 20-30 seconds). Then simply drizzle the coconut butter on top of the cranberry layer when you remove the bars from the fridge. 

6. Step 6: Next, cut the bars into desired sized pieces, then serve and enjoy!