Sugar-Free/Wheat Free Tangy Lemonade Bars

2 1/4 cups white organic spelt flour

1 cup xylitol

1 cup dried organic cranberries

1 tablespoon grated lemon peel

3/4 teaspoon baking soda

3/4 teaspoon salt

1/2 cup organic butter

1/3 cup organic lemon juice - or thawed frozen lemon concentrate

1 egg (I use free-range - from my hens)

Preheat oven to 375F degrees.  Lightly grease 13 x 9-inch baking pan.

Beat butter in large bowl until smooth.  Beat in lemonade/lemon juice and egg

until blended (Mixture may appear curdled.) Mix all other ingredients in bowl. 

Add to wet mixture; stir until blended.

Press dough evenly in prepared pan. Bake 20 to 25 minutes or until golden.

Cool completely in pan on wire rack.  Cut into bars.

Makes 2 1/2 dozen.

Modified from original recipe - Gifts from a Jar cookbook, Publications International