Cranberry Cornbread

Cranberry Cornbread is a delightful twist on a classic American baked dish, combining the sweetness of cranberries with the hearty texture of cornbread. This Paleo-friendly recipe is simple to prepare and perfect for a cozy meal or snack.

Ingredients

• Almond flour - 1 cup
• Coconut flour - 2 tablespoons
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Honey - 2 tablespoons
• Coconut milk - 1/2 cup
• Eggs - 2 large
• Dried cranberries - 1/2 cup
• Coconut oil (melted) - 2 tablespoons

Steps

1. Preheat your oven to 180°C (350°F) and grease a small baking dish or an 8-inch round cake pan.
2. In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well.
3. In another bowl, whisk together the honey, coconut milk, eggs, and melted coconut oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the dried cranberries gently into the batter.
6. Pour the batter into the prepared baking dish and spread evenly.
7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 280
• Protein: 6 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats and proteins from almond and coconut flour.
• Cranberries provide antioxidants and help support urinary health.

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