Christmas Cranberry Cake

Author: Darlene Lindholm

INGREDIENTS

• 1/4 cups almond flour

• 3/8 cup arrowroot starch

• 3 tablespoons coconut flour

• 3 tablespoons tapioca starch

• 2/3 to 1 cup Lakanto classic or other compliant sweetener of choice.

• 1/2 tablespoon cinnamon (optional)

• 1/2 teaspoon salt (optional)

• 3 large eggs

• 5/8 cup (10 tablespoons) butter, softened

• 1 teaspoon vanilla

• 12 oz. fresh cranberries

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. With a mixer, beat the eggs with the sweetener until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.

3. Add the butter and vanilla; mix two more minutes.

4. In a separate bowl whisk together almond flour, arrowroot starch, coconut flour, coconut flour, tapioca starch, cinnamon, and salt

5. Add flour mixture to egg mixture and stir until combined.

6. Add the cranberries and stir until combined.

7. Spread in a buttered 9×13 or 10 inch springform pan.

8. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices.

Lectin Free Wife Notes:

1. You can use (2) 6 inch round cake pans to make a layered cake. Baked for about 35 minutes.

2. I used 8-9 ounces of cranberries in the cakes. The remaining 3 ounces I sugared along with some fresh sprigs of rosemary for decoration.

3. Learn how to sugar here:

4. I used 2/3 cup of sweetener and I found that to be plenty sweet and I did not use the cinnamon

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Christmas Cranberry Cake

Yield: 8-12

Author: Recipe by Darlene Lindholm

Ingredients

• 1/4 cups almond flour
• 3/8 cup arrowroot starch
• 3 tablespoons coconut flour
• 3 tablespoons tapioca starch
• 2/3 to 1 cup Lakanto classic or other compliant sweetener of choice.
• 1/2 tablespoon cinnamon (optional)
• 1/2 teaspoon salt (optional)
• 3 large eggs
• 5/8 cup (10 tablespoons) butter, softened
• 1 teaspoon vanilla
• 12 oz. fresh cranberries

Instructions

1. Preheat oven to 350 degrees.
2. With a mixer, beat the eggs with the sweetener until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step.
3. Add the butter and vanilla; mix two more minutes.
4. In a separate bowl whisk together almond flour, arrowroot starch, coconut flour, coconut flour, tapioca starch, cinnamon, and salt
5. Add flour mixture to egg mixture and stir until combined.
6. Add the cranberries and stir until combined.
7. Spread in a buttered 9×13 or 10 inch springform pan.
8. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices.

Lectin Free Wife Notes:

1. You can use (2) 6 inch round cake pans to make a layered cake. Baked for about 35 minutes.
2. I used 8-9 ounces of cranberries in the cakes. The remaining 3 ounces I sugared along with some fresh sprigs of rosemary for decoration. 
3. Learn how to sugar here:
4. I used 2/3 cup of sweetener and I found that to be plenty sweet and I did not use the cinnamon

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