Cranberry Bliss

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Yields 16 servings


Cranberry Jam
1 lb. bag frozen Cranberries
1 large tomato peeled, seeded and chopped
1 tbsp. fresh lemon juice
1/2 c.sugar in the raw
2 tbsp. cornstarch
4 oz. bag of fresh spinach, julienned

Crumble and crust:
½ cup all purpose flour
1 cups whole wheat flour
1 1/2 cups of kettle hearty oats
¼ cup flax seed meal
2 cups shredded zucchini, seeds and center stalk removed
1 cups brown sugar
3/4 cups butter, softened
1/2 tsp baking soda
1/2 tsp. salt
1 tsp. vanilla


In a medium pot combine the cranberries and lemon juice and cook until fruit is tender about 10 minutes. In a small bowl whisk together the sugar and cornstarch, stir into fruit mixture and cook until mix comes to a boil. Cook until thick. Fold in julienned spinach. Cool completely before using in bar recipe.

In a mixing bowl combine all of the above ingredients until mixture resembles coarse crumbs. Set aside 1/3 of the mix. Pour remaining crumbs into a lined and oiled 8X8 baking pan pressing firmly into the bottom. Pour and spread filling over entire crust. Sprinkle with reserved crumb. Bake at 350 degrees until golden brown (approx. 30-35 minutes).