Cranberry Cornbread

Cranberry Cornbread is a delightful, gluten-free breakfast dish that combines the sweetness of cranberries with the hearty texture of cornmeal, perfect for a wholesome start to your day. This Paleo-friendly recipe embraces traditional Indian flavors while offering a nutritious boost.

Ingredients

• Almond flour - 1 cup
• Cornmeal - 1/2 cup
• Baking powder - 1 tsp
• Salt - 1/4 tsp
• Eggs - 2 large
• Coconut milk - 1/2 cup
• Honey - 2 tbsp
• Dried cranberries - 1/2 cup
• Chopped walnuts - 1/4 cup
• Coconut oil - 2 tbsp (melted)

Steps

1. Preheat the oven to 180°C (350°F) and grease a small baking dish or line it with parchment paper.
2. In a mixing bowl, combine the almond flour, cornmeal, baking powder, and salt, mixing well.
3. In another bowl, whisk together the eggs, coconut milk, honey, 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 and chopped walnuts gently to distribute evenly.
6. Pour the batter into the prepared baking dish and smooth the top with a spatula.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Allow to cool for a few minutes before slicing and serving warm.

Nutrition

• Calories: 280
• Protein: 6 g
• Carbs: 34 g
• Fiber: 5 g
• Sugar: 7 g
• Sodium: 150 mg
• Cholesterol: 186 mg
• Total Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats and protein from almond flour and walnuts.
• High in fiber and antioxidants from cranberries, promoting digestive health.

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