For the crust
- 1 cup (142g) white whole-wheat flour (you can use unbleached all purpose flour)
- 2 tablespoons coconut sugar (you can sub with another sugar- I use Caster)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (113g) unsalted butter, cut into 1-inch cubes
- 1 tablespoon vanilla extract
- 1 tablespoon ice cold water
- Line an 8-inch (20 cm) square baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to create a sling for easy removal.
- In a food processor, combine the flour, sugar, salt, and baking powder.
- Pulse a few times to blend.
- Add the butter and pulse until the mixture resembles coarse crumbs, with butter pieces no larger than a lentil, about 20 pulses.
- Add the vanilla extract and 1 tablespoon of water.
- Pulse 5 times, or just until the dough begins to clump together.
- The mixture should hold together easily when pressed between your fingers.
- If it feels too dry, add more water, 1 teaspoon at a time, pulsing briefly after each addition.
- Transfer the mixture to the prepared pan and press firmly into an even layer.
- Bake for about 20 minutes, or until the crust is lightly golden.
- Remove from the oven and set aside.
For the filling
- 1/2 cup (118ml) maple syrup
- 1/4 cup (57g) unsalted butter, melted
- 1 large egg
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup (113g) chopped walnuts
- 1 cup (115g) chopped dried cranberries
- Preheat the oven to 350°F (177°C).
- In a medium bowl, whisk together the maple syrup, melted butter, egg, vanilla extract, and salt until smooth.
- Stir in the chopped walnuts and dried cranberries.
- Pour the filling evenly over the warm crust.
- Return the pan to the oven and bake for 20 to 25 minutes, or until the filling is bubbly and the nuts are lightly browned.
- Transfer the pan to a wire rack and let cool at room temperature for at least 1 hour.
- Use the parchment overhang to lift the bars out of the pan. Cut into squares before serving.