Description
A delicious, seasonal, festive and lectin-free treat.
Ingredients
- 1 cup organic fresh cranberries
- 1 1/2 (packed) cup blanched almond flour
- 1/4 (packed) cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 pasture-raised eggs
- 3 tbsp Monkfruit sweetener (or you can use Swerve)
- 1/4 cup avocado oil
- 1/4 cup full-fat coconut milk (in a can)
- 4 tbsp orange juice
- 1 tbsp lemon juice
- zest of 3 organic oranges
- zest of 1 organic lemon
- 1 tsp vanilla extract
- 1–2 tbsp poppy seeds (optional)
Instructions
- Preheat the oven to 350F and line a muffin pan with 12 muffin paper cups. Wash and dry the cranberries.
- In a big bowl mix almond flour, coconut flour, baking soda and salt. In another bowl whisk the eggs, avocado oil, coconut milk, vanilla, orange and lemon zest, orange and lemon juice and monk fruit. Add the wet ingredients into the dry ingredients and mix until all incorporated. Add the cranberries to the dough and mix gently with a spatula.
- With a big spoon, start adding the dough to the muffin cups. It can make 12 smaller muffins, but I like to make them bigger so I only fill 11 of the 12 cups. Sprinkle some poppy seeds on top.
- Bake for 25-30 mins (but keep an eye on them as ovens are always so different). Do the toothpick test if in doubt.
Notes
The way you measure the flour for these is essential. The cups should packed (press down the flour with the back of a spoon or your hand and keep adding flour until you reach the 1 cup (or 1/4 cup) mark. Coconut flour and almond flour tend to be fluffy so if you don’t add enough your cake will end up being way too moist.