Due to a recent Facebook contest, I have an excess of cranberries, so this recipe kicks off “Cranberry Cuisine” week!
2 cups fresh cranberries
2 Granny Smith apples (about 3 cups), peeled, cored and diced
1/2 cup raw honey
1/2 tsp sea salt
1T unsweetened coconut flakes
1/2 cup walnuts, chopped
1/2 cup raw sunflower seeds
2T creamy almond butter
1T raw honey
1 tsp cinnamon
Preheat oven to 350 degrees.
In a bowl, mix first four ingredients. Spoon into an 8×8 greased pan.
In a separate bowl, combine remaining ingredients (topping). This mixture will be thick…just gently stir until all is combined. Spoon small lumps of sticky topping mixture over the cranberry-apple mixture.
Bake uncovered for 45 minutes. Remove from oven and let cool. Serve.