Paleo Vegan Cranberry + Date Cakes
Cranberry + Date Mini Loaves
For me Christmas and Cranberries is such a thing. I love these tart, sharp little berries and add them to everything at this time of year! This paleo and vegan loaf cake is a yummy homemade gift or afternoon snack. You could even dress it up and serve with coconut ice cream for a delicious dessert. Enjoy! x
INGREDIENTS
1 cup Almond meal / almond flour
2 tablespoons Tapioca Flour
1 1/2 teaspoons Baking Soda
Pinch of sea salt
8 Medjool dates pre-soaked in 1/2 cup of boiling water for 20 minutes* (reserve water for recipe, do not discard)
Reserved date water
1 cup cranberries, fresh or frozen + Optional: 2 tablespoons sliced cranberries to decorate
METHOD
Pre-heat oven to 165Β° C/330Β°F. Grease and line a loaf tin, or mini loaf tin with parchment paper. Set aside.
In the bowl of your food processor add almond meal, tapioca, baking soda and sea salt. Pulse 2-3 times to combine. Add dates, date water and flax mix. Process until smooth and well combined. Remove blade from your bowl and add cranberries stirring through to combine.
Divide batter into lined tin(s) (filling wells 3/4 full for mini loaves)
Top loaves with sliced cranberries if desired.
Bake for 20-22 minutes for mini loaves and 25-30 minutes for a full loaf or until cakes have risen and browned and a skewer through the centre comes out clean.
Let cool slightly and transfer to a wire rack to cool completely. Enjoy!
