Maple Cranberry Cake – Grain and Gluten Free
Greetings! I hope everyone is having a splendid Autumn. What are your plans for next Thursday? Getting away or staying around town? I usually don’t travel for Thanksgiving, but this year I’ll be jetting up to the north country to see an old love, my dear friend JET. We’ll be creating some havoc and eating lots of goodies. I know that getting ready for the holidays isn’t easy when you are grain & gluten free. Here is an easy paleo recipe that you can make for the big day. It resembles one of my fall time favorites, my mothers nutty cranberry bread. Enjoy!
2 3/4 cups almond flour
1 teaspoon baking soda
5 tablespoons butter room temperature
2 tablespoons of honey
1/4 cup maple syrup (omit if you are on the scd diet and use honey)
2 teaspoons vanilla extract
1 cup fresh cranberries, if they are large I like them chopped
Preheat oven to 350˚. Sift together the baking soda and almond flour. Add the all the other ingredients except the cranberries. Mix thoroughly, add the cranberries to the batter. Grease a 9 1/2″ round spring form cake pan. You can also line the bottom with parchment paper to be sure it won’t stick. Bake for about 30-35 minutes until edges are lightly browned. Eat and enjoy. Tastes great fresh out of the oven with butter! For muffins cut baking time in half.