Maple Cranberry Hazelnut Cake
Here is an easy paleo recipe that you can make for the holidays. It resembles one of my fall time favorites, my mothers nutty cranberry bread. The nutty flavor complements the tangy taste of cranberries. Just the right flavors for the fall and winter seasons. Enjoy!
2 3/4 cups hazelnut or 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.