Cranberry Orange “Buttermilk” Breakfast Cake
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Cranberry Orange “Buttermilk” Breakfast Cake calories by ingredient
Number of Servings: 20
Ingredients
-
1/4 Cup + 1 Tbs Milk (any variety: dairy or nondairy)
1 Tsp Lemon Juice
2 Cups Packed Blanched Almond Flour
3/4 Cup Starch (Potato, Tapioca or Arrowroot)
1/2- 3/4 cup erythritol
1 Tsp. Baking Powder
1/4 Tsp. Salt
1/3 Cup Melted Coconut Oil (Or melted butter or other oil)
2 Large Eggs
1 1/4 Cup Frozen (or fresh) Cranberries
Zest of 1 large orange.
Tips
The Glaze I used in this recipe was simple- just a combo of Orange Juice and Powdered Sugar. I make my own non-glycemic powdered sugar by throwing some xylitol into a blender or coffee grinder. I then add a pinch of starch and it work great!
Directions
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.