Cranberry Chestnut Bars

cranberry chestnut bars

A moist, delicious bar with a pop of brightness from dried cranberries –
Gluten free, grain free, dairy free


Units Scale

Dry Ingredients

  • 1 cup chestnut flour
  • 1/4 cup coconut flour
  • 1/3 cup arrowroot starch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/4 cup coconut sugar or organic cane sugar

Wet Ingredients

  • 1/3 cup pure grade B maple syrup
  • 1/2 cup pumpkin puree
  • 1 egg (or 1 TBSP flax meal mixed with 3 TBSP hot water)
  • 1 Tablespoon pure vanilla extract
  • 3 Tablespoon coconut oil, melted
  • 1/4 cup water

Add in

  • 1/2 cup dried cranberries

Topping (optional)

  • 1/2 cup chocolate chips


  1. Preheat oven to 350-degrees. Grease an 8×8 glass baking dish. Set aside.
  2. In a large bowl, combine dry ingredients. Add wet ingredients to the dry and mix well. Stir in cranberries.
  3. Spoon batter evenly into prepared pan. Sprinkle chocolate chips evenly over the top of the batter.
  4. Bake 40 – 45 minutes or until golden brown and the center springs back when touched. Cool completely on a wire rack. Makes 16 servings.
  5. Store in an airtight container in the fridge for up to 3 days or in the freezer up to 3 months.


Keywords: chestnut flour, chestnuts, gluten free, dairy free