My grandma is the coolest. When I come home to Michigan she bakes and this time she made this delicious cranberry thingy. I say "thingy" because it's supposed to be a bread but we used so many substitutions it wasn't exactly a bread but it was delicious. She took a traditional cranberry bread and used almond flour instead of white flour and monk fruit instead of sugar.
Why? It's full of fats, protein, and fiber that will keep you blood sugar stable instead of processed sugar.
I tried re-creating it with a slight variation and it turned out totally different. You know, no one can do it like grandma. That being said, I'm going to give you the low down on two different options...
Here's grandma's version.. she used frozen cranberries so it made this soft, fall apart bake (almost like a crumble). As you can see... we dove in so fast I barely spared any to snag a quick photo.
Here's my version... I used dried cranberries. It holds together better and is a little more crunchy and bread like. Both good... just different.
Tip: It tastes SO much better after being in the fridge for a few hours! I know it seems weird but it was okay warm but a raving hit when it was cold the next day.
1 cup almond flour
1 cup monk fruit granulated
1/2 tsp. salt
2 cups cranberries, dried or frozen whole
1/2 cup walnuts, crushed
1/2 cup melted butter
1 Tbsp psyllium husk (optional but helps hold it together better)
2 eggs, well beaten
1 tsp. almond extract
Directions: combine almond flour, monk fruit, salt, and walnuts. Stir in cranberries and toss to coat. Stir in butter, psyllium husk, beaten eggs, and almond extract. Spread batter into a pan (or iron skillet). Lining the bottom with parchment paper can help keep it from sticking. Bake at 350 degrees for 50 minutes or until the pick comes out clean.
Did you make this recipe? Share your variation with me! Instagram: @Gina.worful