1 1/2 cups coconut sugar
2/3 cup apple sauce (unsweetened) or 2 flax eggs may be substituted
1 1/5 stick of plant butter, melted (I used Earth Balance sticks) (8 Tablespoons)
1 1/2 cups all-purpose flour (or flour of choice)
1 teaspoon almond extract
2 cups fresh cranberries

Preheat the oven to 350°F.

Place coconut sugar and apple sauce in a large bowl Using an electric mixer, cream the sugar and apple sauce. Add the flour, melted butter, and almond extract. Using a spoon, stir the ingredients until combined add the cranberries and fold into the batter use silicone 8 x 8 pan or line an 8 x 8 pan with parchment paper pour the batter into the pan and spread evenly with a spoon.

Bake for 45 minutes. Remove from the oven to cool completely, then transfer to the refrigerator for an hour. Remove the cranberry bars by cutting them in the pan, or by removing the contents of the pan and cutting them on a hard surface.

Once cut, place cranberry bars in a covered container in the refrigerator until ready to serve.

Submitted by: kathys vegan kitchen