I absolutely love dessert! Because of my vegan, gluten free, sugar free, nutritionally-focused lifestyle, it’s virtually impossible to purchase store bought desserts. As a result, I’m constantly inventing new, interesting dessert recipes that satisfy my sweet tooth while fulfilling my dietary requirements. I find something so rewarding about baking up a new recipe that is sweet enough for my kids to love, and this recipe was a definite winner!
Cranberries are very low cal (about 50 calories per cup!), and highly nutritious! They’re rich in antioxidants, anti-inflammatories, and vitamin C. Their benefits are fairly well documented; the polyphenols in cranberries have been shown to reduce the risk of heart disease, they contain high levels of proanthocyanidins (PACs) that reduce the amount of bacteria present in the urinary tract, thus fighting infections and aiding specifically in the prevention of urinary tract infections. The same PACs have been credited with reducing the amount of bacteria in the mouth as well, leading to better dental health and wellness.
I enjoy agave syrup in baking because I feel that it does a good job of mimicking corn syrup- it has a light sweetness, and a thick, viscous consistency that adds moisture and aids in binding the dough. It is slightly less sweet than white sugar, so you may need to increase the amount according to your own personal taste. Of course, agave won’t provide enough sweetness for this recipe on its own, so I also used one of my favourite sweeteners, date sugar. Technically not actually a sugar at all, as it isn’t refined from a plant, date sugar is made from dates that have basically been pulverized and dried. Date sugar is absolutely one of my favourite sweeteners, and I use it often!
This recipe requires a bit more work than most of my other dessert recipes, mainly due to the dough needing to be rolled. That being said, this recipe certainly isn’t difficult, and can be made in well under an hour. It will keep in an airtight container for up to two days, and can be a wonderfully decadent treat for breakfast! It’s also very portable and free of nuts and dairy, so it makes a great option for lunch boxes as well!
The next time you’re hunting for a new vegan dessert, try this cranberry mess! Eating well certainly doesn’t mean giving up the sweet things in life. So, as always, remember- eat well to live well!
- 1 cup Buckwheat flour
- 1/2 cup Gluten free white flour
- 1 tbsp Arrowroot
- Pinch of salt
- 4 tbsp Date sugar
- 1/4 cup Coconut oil
- 1/4 cup Ice water
- 1 cup Cranberries
- 1/4 cup Agave syrup
Preheat oven to 185C (375F)
2. Mix together the flours, arrowroot powder, salt, date sugar, coconut oil and water in a large bowl, working the dough with your hands.
3. On a lightly floured surface, roll the dough out to ¼” thickness. Carefully transfer the rolled dough into a baking dish.
4. In another bowl, mix together the cranberries and agave syrup. Pour the mixture into the center of the dough, and fold in the edges.
5. Bake 20-25 minutes, until golden.