Cranberry-blueberry squares

I often don’t finish litres of heavy cream before the expiry date so I decided to tweak a recipe that called for butter and water to use heavy cream instead. (Yes, starting to buy 1/2 litres would be a good solution.) I think the texture is better with the heavy cream, which is interesting.

150 g ground pecans (I used 125 g ground pecans + 25 g ground almonds this time because I didn’t have the full amount of pecans)
1/2 cup + 2 Tbsp. flax seed meal
2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1 cup heavy cream
3 eggs, lightly beaten
1/3 cup generic splenda
1 cup frozen whole cranberries
1 cup frozen blueberries

Preheat oven to 350F.

Grease a 9×9 or (preferably) 8×11 pyrex baking pan well.

In a large bowl, combine pecan meal, flax seed meal, baking powder, xanthan gum and salt. Mix well.

Combine heavy cream and eggs.

Add to the dry mixture and mix until thoroughly combined. Stir in cranberries and blueberries.

Pour batter into the prepared baking pan and bake 30-40 minutes or until a toothpick inserted in the middle comes out clean. Eat warm or refrigerate and microwave briefly before eating.