Almond Cranberry Loaf

Almond Cranberry loaf is a tasty snack or treat that is light, healthy, gluten free and very easy to digest. The different combinations of dried fruits and nuts and seeds can make this simple loaf a very decadent dessert.

Almonds are actually alkaline forming fruit seeds that grow on trees. In the health industry but they are called the “King” of nuts due to their high content of calcium, potassium, magnesium and nucleic acids, all of which provide wonderful benefits to health.

Ground almond flour is rich in healthy fat (88%) low in carbs (4%) and low on the glycemic scale (30). A ¼ cup serving provides 160 calories (6g protein, 14g fat, 6g carbs, 3g fiber).

The terms almond meal and almond flour are used interchangeably. Almond meal is typically coarser than almond flour. Almond flour or almond meal can be used as a gluten-free substitute in baking products such as cookies, cakes and pastries, and in other recipes that call for wheat flour. The consistency is more like corn meal than wheat flour.

Almond flour makes baked goods moist and provides a sweet flavor. The beauty of using almond flour is that you don’t have to add other flours to make the right consistency, just use almond flour/meal.

Almond flour should be stored in an airtight container in the refrigerator or freezer to extend its shelf-life. It’s inherent rich source of vitamin E and fatty acids make it prone to peroxidation and spoilage. Almond flour is nutrient rich and well-suited for carbohydrate-restricted diets.

Ingredients

• 2 1/2 cups blanched almond meal/flour
• 1 ½ cups sliced unblanched almonds
• 1 cup dried cranberries (fruit juice sweetened)
• 3 whole eggs
• ½ cup plain full fat yogurt
• ½ cup coconut oil
• 1 cup agave nectar
• 1 teaspoon pure vanilla extract

Directions

• In a large bowl add almond flour and whisk until all clumps are gone and texture is smooth.
• Add dried cranberries and ¾ cup of sliced almonds; mix with spatula, so the fruit and nuts are coated with flour.
• In a smaller bowl mix together, beaten eggs, yogurt, coconut oil, agave nectar and vanilla.
• Pour wet mixture into dry mixture and fold until well blended.
• Line baking pan with parchment paper or lightly coat with coconut oil.
• Pour mixture into pan and spread evenly.
• Sprinkle and lightly press into the batter the remaining sliced almonds.
• Bake 300 degrees for one hour

Makes one 9”by 9” square loaf. Let cool and enjoy this delicious gluten free treat. You can also use other dried fruits and/or nuts and seeds to this recipe. ¾ cup of unpasteurized honey can be substituted for agave nectar.

Bon Appetite!...TKH