It’s easy to be tempted by unhealthy desserts during the holiday season. Make this simple
cake and put it on your dessert table. By opting for frozen cranberries, you can make this
any time of the year. Recipe below…
P.S. If you want to get healthy or lose weight after the holidays, join me for the Healthy You Challenge. Learn more and read the amazing testimonials here.
TOTAL TIME: 1 HOUR 15 MINUTES
- 1⁄2 cup gluten-free oat flour
- 1⁄2 cup almond flour
- 5 tablespoons coconut palm sugar, divided
- 1 tablespoon coconut flour
- 1⁄4 teaspoon sea salt
- 2 cups fresh or frozen cranberries (thawed and drained, if using frozen)
- 1⁄2 cup chopped walnuts, divided
- 2 large eggs
- 1⁄2 cup fresh orange juice
- 1⁄4 cup melted coconut oil
- 1⁄4 cup honey
- 1 teaspoon almond extract
Preheat the oven to 350°F. Lightly oil a 9″ pie plate.
In a large bowl, combine the oat flour, almond flour, 4 tablespoons of the sugar, coconut flour,
and salt. Stir in the cranberries and 1⁄4 cup of the walnuts. Toss to coat the berries and nuts
with the flour mixture.
In a mixing bowl, beat the eggs. Add the orange juice, oil, honey, and almond extract and
whisk until well mixed. Add to the dry ingredients and mix well. (The batter will be thick if
using frozen berries.) Spread the batter into the pie plate and sprinkle with the remaining
1⁄4 cup walnuts and 1 tablespoon sugar. Bake for 35 to 45 minutes, or until a wooden pick
inserted in the center of the cake comes out clean. Serve warm or at room temperature.
Makes 8 servings
