Rustic Cranberry Cake

Rustic Cranberry Cake

Ingredients:
½ cup gluten-free oat flour
½ cup almond flour
5 tablespoons coconut palm sugar, divided
1 tablespoon coconut flour
¼ teaspoon sea salt
2 cups fresh or frozen cranberries (thawed and drained, if using frozen)
½ cup chopped walnuts, divided
2 large eggs
½ cup fresh orange juice
¼ cup melted coconut oil
¼ cup honey
1 teaspoon almond extract

Directions:
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 ¼ 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
¼ 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
Apple-Walnut Tart
Yes, you can bake desserts without refined sugar! Maple syrup and orange juice are used to
sweeten the apple filling. Try this tart when new-crop apples can be found at farmers’ markets
in the autumn.
TOTAL TIME: 1 HOUR 30 MINUTES
CRUST
1½ teaspoons flax meal
1 tablespoon water
2½ cups walnut pieces