Cranberry Sauce Almondies


After NaNoWriMo was over, my friend Anna and I decided we wanted to keep challenging ourselves to do more creative, wild, ridiculous challenges. Between the two of us, we wrote over 100,000 words in a month! We started making lists of what we thought would be good challenges, and some of them were food related, some of them were art related, and some of them were completely random. But the first one we decided to do was to participate in at least three out of four weeks of a bake-off (weeks of pies, dessert bars, cookies, and cakes) that was happening in December, so the next few recipes you’ll be seeing here will be from that. If you want to see more about our process, or join us for the next challenge (that we’re still deciding on!), go to our new blog, Scrawl Zoom Stir.


3/4 cup Earth Balance
1/2 cup brown sugar
2 egg replacers
1/3 cup almond paste
1/2 teaspoon vanilla extract
1/4 cup water
1/2 cup toasted almond flour* (Available here or toast almonds at 400*F for 10 minutes then grind up!)
3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup cranberry sauce
1 egg replacer


Preheat the oven to 350*F.

In a stand mixer, mix Earth Balance and brown sugar on low speed until creamy.

In a separate small bowl, mix the water and the 1 tbsp. commercial egg replacer until frothy.

Add the egg replacer/water mixture to the stand mixer bowl and stir. Add the vanilla extract and almond paste and mix until fully incorporated.

In a separate medium bowl, combine the whole wheat flour, the all-purpose flour, the salt, the baking powder, and the baking soda. Stir.

Gradually add the dry ingredients to the wet ingredients in the mixing bowl.

Spread the mixture into an 8×8 cake pan. Bake at 350*F for 25 minutes.

Meanwhile, mix the cranberry sauce (I like to use my homemade Clementine Cranberry Sauce, a little easy on the clementine for this one) with the remaining 1 1/2 tsp. of commercial egg replacer. Mix thoroughly.

When the initial 25 minute cook time is complete, remove the pan from the oven and carefully spread the cranberry sauce mixture in a thin layer evenly over the top. Return the blondies to the oven for about 15 more minutes, or until the surface of the cranberry sauce is tacky and the edges of the blondies are brown and crispy.

Cool completely before cutting. Garnish with almonds and pear slices.