I have been really craving cranberries lately… and cake. So much so that I have been shoveling the dried cranberries in to my mouth in heaping handfuls. It’s so hard being pregnant sometimes. 😂 Since we’ve been out of flour for over a week now, (I know it’s almost a sacrilege) I’ve had to make do without cake. It was rough I tell you, but somehow I survived. Today J went to the local grocery house on his really amazing kayak walking machine. I handed him a list and the reusable grocery bags/box, and he was off and elliptical jogging over the ocean. It’s really a very fun machine to use. Anyway upon returning home I rummaged through the bags and pulled out potatoes and started making fries and chips. After making a few batches I got the bag of flour open and whipped up this delicious masterpiece of cranberry, walnut, almond deliciousness.

You’re welcome.

Cranberry Almond Walnut Squares

Ingredients

1 cup sugar

1 cup flour

2 teaspoons baking powder

1/2 cup coconut oil or melted butter cooled

2 eggs

1 cup sweetened dried cranberries (think Craisins)

1/2 cup hand crushed walnuts

1/2 cup blanched almond slivers

Equipment

Mixing bowl

2 cup glass measuring cup or equivalent cup size for mixing wet ingredients

Whisk or fork

Rubber spatula

8×8 pan

Oven

Directions

Preheat oven 350 ° and lightly grease an 8″ pan. Thoroughly mix dry ingredients in a bowl. Whisk wet ingredients in a cup. Gently combine wet and dry ingredients together in bowl using rubber spatula. Add fruit and nuts until evenly distributed through thick batter. Pour batter into prepared pan then put pan in to heated oven. Bake at 350 ° for 40 minutes or until golden brown on top and a knife or toothpick comes out clean. Let cool completely and frost or glaze as you wish.

Enjoy!

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