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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 16
Author Sara

Ingredients

  • ½ cup brown coconut sugar
  • ½ cup unsweetened and plain applesauce
  • 1 ¼ cup water
  • ½ cup coconut oil
  • 1 cup Sprouts bulk bin organic raisins
  • 1 cup Sprouts bulk bin organic dried cranberries
  • 1 ½ cups 1:1 gluten free flour mix such as Bob’s Red Mill brand
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon Sprouts brand organic nutmeg
  • ½ teaspoon Sprouts brand organic cloves
  • ¼ teaspoon Sprouts brand organic cardamom
  • 2 teaspoon Sprouts brand organic cinnamon
  • ½ cup Sprouts bulk bin organic pecans chopped

Instructions

  1. Preheat oven to 350 degrees F.
  2. Mix the first five ingredients in a saucepan and bring to a boil; remove from heat and cool for one hour while the dried fruit rehydrates.
  3. In a separate bowl, add the flour and blend in the other dry ingredients.
  4. Stir in the cooled fruit mixture.
  5. Mix in the chopped nuts.
  6. Spread dough evenly in an 8x8 baking pan lined with parchment paper. The dough will be thick.
  7. Bake 35-40 minutes until fully set and cooked through.
  8. Allow the bars to cool and gently cut into 16 squares with a serrated knife.
  9. Store tightly covered for up to three days.
  10. Fruitcake will keep up to a week in the fridge, but the bars with harden in the fridge due to the coconut oil. Can soften on the counter before serving.