cranberry clementine coconut bars

INGREDIENTS

Crust and Topping

1 cup

sliced almonds, divided

3/4 cup

whole-wheat pastry flour

3/4 cup

all-purpose flour

1/2 cup

sugar

1/2 tsp

salt

1/4 cup

coconut oil, softened if necessary according to package instructions

large egg, lightly beaten

2 tbsp

sunflower or canola oil

1 tsp

vanilla extract

1/4 tsp

almond extract

2 tbsp

unsweetened coconut chips

Filling

5 cups

cranberries, divided

3/4 cup

sugar

1/2 cup

freshly squeezed clementine juice (save the zest)

1/4 cup

cornstarch

1 cup

chopped peeled clementine

1 1/2 tsp

clementine zest

1 tsp

vanilla extract