Sweet and tangy cranberries add flavor and color to this easy to make "corn bread"!
Cranberry "Corn Bread"
Recipe type: Side Dish
Ingredients
- ½ cup + 1 tablespoon LC-Blanched Almond Meal Flour
- 3 tablespoons coconut flour
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ¼ cup butter, softened
- ¼ cup LC-Natural Sweet White
- 2 eggs, beaten
- ¼ cup unsweetened almond milk
- ½ cup fresh or frozen cranberries, chopped
Instructions
- Preheat oven to 325 degrees F. With coconut oil, grease the bottom and sides of an 8-inch baking dish.
- In medium bowl, sift together almond flour, coconut flour, sweetener, salt and baking powder. Set aside.
- In small bowl, whisk together the milk, butter and eggs.
- Pour milk mixture into flour mixture and stir just until softened.
- Fold in cranberries.
- Pour into prepared baking dish and bake 18-20 minutes, or until done.
- Let cool completely before cutting into squares.