Last weekend, I chanced upon some locally grown cranberries with the note that they were grown by a producer with CWP land. If you’re not a conservation or farm bill geek, you probably don’t know that CWP is the Conservation Wetland Reserve Program. Basically, conservation reserve programming pays farmers a bit to protect ecologically sensitive land.
By the way, these squares highlight cranberries just barely sweetened by the apple and cider. If you think cranberries=canned cranberry sauce, this might be a shock to the taste buds. Go for it!
Cranberry Apple Breakfast Squares
1 c fresh cranberries
1 very large apple (about 1 1/2 cups when chopped into small bits)
1 c ivory teff flour
1/4 c sweet rice flour
2 T golden flaxseeds, ground
1/2 t cinnamon
1/4 t ground ginger
1 T baking powder
1/3 c sweet cider
1/4 c coconut oil (liquid)
Prepare the fruit by washing and stemming the cranberries and chopping the apple. Grease a medium baking pan (8″ by 8″, for example) and preheat the oven to 400 F.
Mix together the two flours, flaxseeds, spices, and baking powder in a large bowl. In another bowl, beat together the eggs and cider. Quickly and lightly stir the egg mixture and the coconut oil into the dry ingredients. Add the fruit, and pour into the pan. Bake for 25 minutes, or until firm to touch.
These are fruit bars, which means it will look like the mixture is mostly fruit with just enough batter to tie it together. They are perfectly appropriate for breakfast, but can also be dressed up with a crumb topping for fairly healthy dessert.