Saturday, June 3, 2017

Saturday Morning Baking Adventure

Gluten Free Cranberry Orange Breakfast cake with Almond


 This recipe makes 1 Loaf and 1 Bunt Cake,
(all ingredients assume to be gluten free)

Preheat oven to 350 Degrees

3 cups GF Baking Flour (I use Bob's Redmill 1 to 1 Baking Flour, you can buy it on Amazon)
1 Cup Almond flour (blanched, I buy this at Costco)
4 tsp baking powder
1 tsp salt
1/2 cup GF Oats ( Trader Joes)
4 tsp orange zest (I use Penzeys)
1/2 cup hot water
2 sticks melted salted butter
1 cup plain yogurt (I use whole milk, Mountain High)
4 eggs
2 cups white sugar plus enough to sprinkle bottoms of pans ( I use evaporated Cane Sugar)
4 tsp Almond extract
1 cup dried cranberries
1/2 cup raw sliced almonds
1/4 tsp cinnamon
1/4 tsp nutmeg

Soak orange peel in 1/2 cup hot water

Mix
Flours, oats, salt, baking powder, and spices all together in bowl

Mix
Melted Butter, Yogurt, eggs, sugar, almond extract, and orange peel w/water mixture

Combine wet and dry ingredients do not over mix.
Add cranberries and sliced almonds.

Grease the bottoms of your pans with butter or oil, sprinkle with sugar. Fills pans about 1/2 way

Bake at 350 until golden brown, top should be 1/2 way to 3/4 golden brown. Approximately 45 min

Let cool 10-15 min, then remove from pans and continue to cool on cooling rack

GF = Gluten Free





Saturday Morning Baking Adventure

Gluten Free Cranberry Orange Breakfast cake with Almond  This recipe makes 1 Loaf and 1 Bunt Cake, (all ingredients assume to be g...