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Cranberry “Corn Bread”
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Cranberry “Corn Bread”
- 1/2 cup + 1 tablespoon LC-Blanched Almond Meal Flour
- 3 tablespoons coconut flour
- 1/4 teaspoon sea salt
- 1 teaspoon baking powder
- 1/4 cup butter, softened
- 1/4 cup LC-Natural Sweet White
- 2 eggs, beaten
- 1/4 cup unsweetened almond milk
- 1/2 cup fresh or frozen cranberries, chopped
- Preheat oven to 325 degrees F. With coconut oil, grease the bottom and sides of an 8-inch baking dish.
- In medium bowl, sift together almond flour, coconut flour, sweetener, salt and baking powder. Set aside.
- In small bowl, whisk together the milk, butter and eggs.
- Pour milk mixture into flour mixture and stir just until softened.
- Fold in cranberries.
- Pour into prepared baking dish and bake 18-20 minutes, or until done.
- Let cool completely before cutting into squares.
