When visiting a friend of mine, she offered me some cranberry bars that were amazing! I don't even really like cranberries. I asked her for the recipe, but of course I had to modify it a bit to meet my family's food allergy needs.
1/2 c milk-free butter (I used Earth Balance Soy Free)
1 1/2 c sugar
2 egg replacements (I used 1 cup unsweetened applesauce)
1 tsp vanilla
1 1/2 c gluten free flour (I used King Arthur Flour Gluten Free Multi-Purpose Flour)
1 tsp baking powder
1/2 tsp salt
2 1/2 c frozen cranberries
Preheat oven to 350º. Cream together butter and sugar. Add egg replacer and vanilla; mix thoroughly. In a separate bowl, mix flour, baking powder, and salt. Mix the dry ingredients into the batter. Add cranberries. Line a baking sheet with parchment paper. Pour and spread mixture onto baking sheet. Bake 25-35 minutes or until top is golden brown. Cool. Frost when cooled (optional).
4 1/2 oz pkg cream cheese (You could use Daiya)
6 Tbsp milk-free butter
1 1/2 tsp vanilla
3 c powdered sugar
Mix together until smooth
I decided not to top with frosting because the bars themselves are pretty sweet. In the future I may drizzle some frosting on top rather than coat the entire pan.
I used my Kitchenaid stand mixer to mix the batter. (If you don't have one of these, get one. It will change your life!) I stirred in the cranberries by hand. The mixture is somewhat difficult to spread onto the baking sheet. I suggest removing your rings and getting your hands dirty. A medium sized baking sheet is best. Try to push it all the way to the corners and make sure it is even. These are really easy to make. The hardest part is spreading it in the pan. Good luck and enjoy!