Ingredients

The following ingredients have 5 Servings
  • 1 cup milk (I use almond)
  • 1 tbs apple cider vinegar
  • 2 1/4 cups all purpose gluten free flour
  • 1 tbs coconut flour
  • 1/4 cup gluten free rolled oats
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3 tbs coconut sugar (optional)
  • 1 tsp salt
  • 2 eggs (beaten)
  • 4 tbs butter (melted)
  • 1/2 cup dried cranberries (I use no sugar added apple juice-sweetened)
  • 1/2 cup walnuts (chopped)

Instruction

  • Preheat oven to 375°F. Place a parchment paper lined cookie sheet or cake pan into the oven while it is preheating.
  • Mix milk & vinegar. Set aside.
  • Mix dry ingredients (flour through salt).
  • Beat your eggs into the milk & vinegar you set aside.
  • Pour butter into dry ingredients, combine well.
  • Pour remaining wet ingredients (egg-vinegar-milk mix) into your dry ingredients.
  • Add the cranberries & walnuts to your batter & mix until just combined.
  • Remove your parchment lined baking sheet/cake pan from the oven.
  • Pour the batter onto the parchment, and using a spatula and/or your hands, quickly shape into a rounded dome. Then, using a serrated knife, slice an “X” into the top of batter.
  • Place in the oven & bake for 35-40 minutes, or until golden, and a toothpick inserted into the center comes out clean.
  • Let cool before slicing.
  • Enjoy!