Paleo Cranberry Walnut Bars
Serves: 9 servings
  • Olive oil cooking spray
  • 1¼ cups (142 grams) finely ground almond flour
  • ¼ cup (28 grams) tapioca starch
  • 1 teaspoon baking powder (grain-free)
  • ½ teaspoon salt
  • ⅓ cup maple syrup
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup apple juice sweetened dried cranberries (without oil) or conventional dried cranberries if you’re not strictly paleo
  • ½ cup walnuts, roughly chopped
  1. Preheat the oven to 350 degrees and spray a non-stick, 8 x 8-inch baking pan, or a 14 x 4½ inch non-stick tart pan with removable bottom, very liberally with olive oil cooking spray.
  2. Whisk the almond flour, tapioca starch, baking powder, and salt together. Add the maple syrup, egg yolk, and vanilla and combine thoroughly. Mix in the cranberries and walnuts.
  3. Transfer the mixture to the prepared pan and press the dough evenly out to the edges. (Wet your hands or use a piece of plastic wrap to prevent sticking.)
  4. Bake on the bottom rack of the oven until golden brown, about 15 minutes.
  5. Let cool completely before cutting into bars.
Adapted from World’s Easiest Paleo Baking by Elizabeth Barbone.
Recipe by Queen of My Kitchen at