Substitute chopped almonds for the walnuts, and substitute pure almond extract for the vanilla.These chewy bars are the epitome of New England; they join crispy walnuts and succulent dried cranberries, both of which are native to the region.
Yield: 3 to 4 dozen
Active time: 20 minutes
Start to finish: 45 minutes
3/4 cup chopped walnuts
1 cup brown rice flour
1/3 cup potato starch
1/4 cup tapioca starch
1 teaspoon gluten-free baking powder
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1/4 pound (1 stick) unsalted butter, softened
11/4 cups firmly packed light brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 cup chopped fresh or frozen cranberries
1. Preheat the oven to 350°F, and grease a 9 x 13-inch baking pan. Place walnuts on a cookie sheet, and toast for 5 to 7 minutes, or until lightly browned.
2. Combine rice flour, potato starch, tapioca starch, baking powder, xanthan gum, and salt in a mixing bowl. Whisk well.
3. Combine butter and brown sugar in another mixing bowl and beat at low speed with an electric mixer to combine. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Add eggs, one at a time, and vanilla, and beat for 1 minute.
4. Slowly add dry ingredients to the butter mixture, and beat well combined. Fold walnuts and cranberries into dough. Spread dough evenly in the prepared pan.
5. Bake for 20 to 25 minutes, or until brown. Cool completely in the pan on a cooling rack, then cut into pieces.
Variation
Substitute chopped almonds for the walnuts, and substitute pure almond extract for the vanilla.
The cranberry, along with the blueberry and Concord grape, is one of North America’s three native fruits that are still commercially grown. Native Americans, who discovered the wild berry’s versatility as a food, fabric dye, and healing agent, were the first to use cranberries.