Paleo Cranberry Bliss Cake

• Vegetarian
• Gluten free

• Produce

  • 3 cups Cranberries, fresh
  • 1 tsp Ginger
  • 1 Orange, zest

• Refrigerated

  • 2 Flax eggs

• Canned Goods

  • 1 can Coconut cream

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 2 cups Almond flour
  • 1/4 tsp Baking soda
  • 1 tsp Cinnamon
  • 3/4 cup Coconut sugar
  • 1 tbsp Tapioca flour

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Drinks

  • 1 cup Orange juice, all natural

Found on katalysthealthblog.com

Description

Ingredients

• 2 cups almond flour
• 1 tablespoon tapioca flour
• 3/4 cup coconut sugar
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 2 flax eggs
• 1/2 cup coconut oil, softened
• 1 can coconut cream
• 1/4 - 1/2 cup maple syrup
• 3 cups fresh cranberries
• 1 cup all natural orange juice
• 1/4 - 1/2 cup maple syrup
• orange zest, optional

Directions

• Preheat the oven to 350 degrees. Line an 8x8 baking dish with parchment paper. In a bowl, mix together the flax eggs, coconut oil and sugar until smooth. Add almond flour, tapioca flour, ginger, cinnamon and baking soda. Beat until batter is lump free. Pour into baking dish and bake for 20-25 minutes. While bars are baking, place cranberries and orange juice into a small pot. Simmer over medium heat until berries pop and thicken, roughly 10 minutes. Stir in maple syrup and set aside. In a bowl, whip together the coconut cream and maple syrup until smooth. Set aside. Once bars have cooked and cooled, spread coconut cream over top followed by cooled cranberry sauce. Sprinkle with orange zest, if desired.