Cranberry Cornmeal Cake

Cranberry Cornmeal Cake is a vibrant and moist dessert that combines the rustic texture of cornmeal with the tartness of fresh cranberries, creating a delightful balance of flavors. This Paleo Indian dessert is naturally sweetened and perfect for a wholesome treat.

Ingredients

• Cornmeal - 100 grams
• Almond flour - 50 grams
• Fresh cranberries - 75 grams
• Honey - 2 tablespoons
• Coconut oil - 2 tablespoons, melted
• Egg - 1 large
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch

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 cornmeal, almond flour, baking powder, and salt.
3. In another bowl, whisk together the melted coconut oil, honey, egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Gently fold in the fresh cranberries, being careful not to overmix.
6. Transfer the batter to the prepared baking dish and spread it evenly.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before slicing and serving.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 34 g
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 50 mg
• Cholesterol: 50 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from cranberries, supporting immune health.
• Gluten-free and grain-free, suitable for Paleo diets.

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