The Ultimate Gluten Free Cranberry Squares
Yield:
9
These Cranberry Squares remind me of Butter Tarts, but using tart and tangy cranberries instead of raisins.
Ingredients
Crust
- 1/4 cup butter, softened
- 1/3 cup packed brown sugar
- 1 cup all-purpose gluten-free flour (see Note)
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
Filling
- 1 cup packed brown sugar
- 1 tablespoon all-purpose gluten-free flour (see NOTE)
- 1/4 teaspoon baking powder
- pinch salt
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter, softened
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 pkg (170 gr) dried, sweetened cranberries
Instructions
Crust
- Preheat oven to 350 degrees F. Cream the butter and brown sugar together in a medium bowl (I use my stand mixer). Add flour, xanthan gum, and salt, and stir until well combined and crumbly. The mixture is very dry looking, but don't fret just yet. Reserve 1/2 cup of the crumbs to sprinkle over the top of the squares. Press the rest of the crumbs into the bottom of an 8-inch square baking pan. Bake for 12-15 minutes, or until it is a pale golden around the edges.
Filling
- Combine brown sugar, flour, baking powder, salt, and cinnamon in a medium bowl (I reused my stand mixer bowl, without washing. Has a lot of the same ingredients, and it saves one dish to wash). Add butter, eggs and vanilla and stir until well blended. Stir in the dried cranberries.
- Pour filling over crust, top with reserved crumbles, and bake for 20 to 25 minutes, or until golden and bubbly around the edges but still slightly jiggly in the center. Cool in the pan on a wire rack. Slice into squares.
Notes
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
Adapted from a recipe at OceanSpray.ca
Smallbits says
Those look fabulous! Do you think i could use fresh cranberries?
Donna S says
These look really good! It would be something that would be nice for Thanksgiving besides pumpkin pie.
Erika says
Are you kidding…they look fabulous! Not gonna win a beauty pagaent, huh? Bah! I might just need to make time this weekend to squeeze in some bake time…yumm-o!
laurie says
Holy cow those look good! Everything you bake looks great to me! To heck with with dinner, let's have cranberry bars.
Rhonda says
Oh wow, we love cranberries sooo much and these look wonderful. Really! They're gorgeous 🙂
betty r says
I'm in agreement here, they look wonderful..and I'm sure they taste good too.
Fantastic Jeanine, I'm sure your family is happy to be your taste testers and they request you double the recipe next time..that says everything:)
bluebirdjohnson7 says
These look really good. I'm not fond of cranberries, so I am going to try dried blueberries. 🙂
Kim-Cook it Allergy Free says
You are being way too hard on yourself! Those are absolutely gorgeous!! I want some of those right now!! Will definitely have to try this one out! 😉
Elise says
Great idea Jeanine. I love the combination of sweet with tangy cranberries.
Jeanine says
Thanks, Elise! These squares taste a lot like butter tarts, but use cranberries in place of raisins. YUM!
Martha says
Mine turned out really dry… is there a missing liquid ingredient in the filling?
Jovan says
Has anyone tried these with fresh cranberries? I’m going to give it a shot tomorrow.
Jeanine says
I think they may make the filling too wet, Jovan. If you try it though, let me know how it works.