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Crust: 1 cup all-purpose flour 1 cup quick-cooking oats ¼ cup packed brown sugar ¼ cup coconut sugar ¼ teaspoon baking soda ¼ teaspoon ground cinnamon 6 tablespoon coconut oil 3 tablespoon orange juice (For reserved Crust mixture for topping: You will add ¼ cup walnuts and ¼ cup unsweetened coconut flakes.) Filling: 1⅓ cup dried cranberries ¼ cup semi-sweet chocolate chips ¾ cup sour cream ½ cup baking Stevia 2 tablespoon all-purpose flour 1 teaspoon vanilla extract ½ teaspoon grated orange rind 1 large egg white, beaten


118 cals, 6.3g total fat, 4.2 g saturated fat, 20 mg sodium, 11.5 g total carbohydrate, 0.7 g Dietary fiber, 4.5g Total Sugars and 1.9 Protein.


  1. Preheat oven to 325 deg. F. and coat 11 x 7-inch pan with cooking spray or rub lightly with coconut oil. 2. Combine flour, oats, sugars, baking soda and cinnamon, stirring well. 3. Drizzle coconut oil and orange juice over the flour mixture, stirring until moist and crumbly. 4. RESERVE ½ cup of Oat mixture and mix in ¼ cup walnuts and ¼ cup unsweetened coconut flakes and set aside. This will be used as the topping. 5. Press oat mixture into prepared pan. 6. Combine filling ingredients in a medium bowl, stirring well. 7. Spread cranberry mixture over prepared crust. 8. Sprinkle RESERVE OAT/WALNUT/COCONUT FLAKE mixture evenly over the filling. 9. Bake at 325 deg F. for about 40 min or until edges are golden. 10. Cool completely in pan on a wire rack. 11. Cut into 24 squares.

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