Cranberry Orange “Buttermilk” Breakfast Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1/4 Cup + 1 Tbs Milk (any variety: dairy or nondairy)1 Tsp Lemon Juice2 Cups Packed Blanched Almond Flour3/4 Cup Starch (Potato, Tapioca or Arrowroot)1/2- 3/4 cup erythritol1 Tsp. Baking Powder1/4 Tsp. Salt1/3 Cup Melted Coconut Oil (Or melted butter or other oil)2 Large Eggs1 1/4 Cup Frozen (or fresh) CranberriesZest of 1 large orange.
Preheat oven to 350 degrees. Line a small cake pan or bread pan with parchment paper.
In a small bowl combine the Milk or your choice with the lemon juice. Set aside for 5 minutes or so to let the "buttermilk" develop.
In a large bowl combine the Almond Flour, Starch, Sugar, Baking Powder, Salt and stir well. Add in the Melted Coconut Oil, Eggs and "Buttermilk".
Stir in frozen cranberries and orange zest. (Note: The frozen cranberries make the coconut oil in the batter harden- don't be alarmed if you batter suddenly thickens! It will do just what its supposed to in the oven.) Pour batter into prepared pan and smooth out service. Place in oven.
Bake for 40 minutes- A toothpick should come out clean and the edges should be slightly golden brown. Let cool slightly before slicing.
Notes
Store at room temperature in a sealed container or freeze for another day!
Serving Size: 20 small square pieces
Number of Servings: 20
Recipe submitted by SparkPeople user OLYACARLIN.
In a small bowl combine the Milk or your choice with the lemon juice. Set aside for 5 minutes or so to let the "buttermilk" develop.
In a large bowl combine the Almond Flour, Starch, Sugar, Baking Powder, Salt and stir well. Add in the Melted Coconut Oil, Eggs and "Buttermilk".
Stir in frozen cranberries and orange zest. (Note: The frozen cranberries make the coconut oil in the batter harden- don't be alarmed if you batter suddenly thickens! It will do just what its supposed to in the oven.) Pour batter into prepared pan and smooth out service. Place in oven.
Bake for 40 minutes- A toothpick should come out clean and the edges should be slightly golden brown. Let cool slightly before slicing.
Notes
Store at room temperature in a sealed container or freeze for another day!
Serving Size: 20 small square pieces
Number of Servings: 20
Recipe submitted by SparkPeople user OLYACARLIN.
Nutritional Info Amount Per Serving
- Calories: 111.5
- Total Fat: 8.9 g
- Cholesterol: 0.0 mg
- Sodium: 1.9 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 8.7 g
- Protein: 2.4 g
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