Healthy Cranberry-Almond Cake (Gluten-Free)
This excellent and healthy cranberry-almond cake will literally get you with its wonderful taste and delicate texture. The cake is flourless, ground almonds with oats are used instead of flour. Dried cranberries will add a sweet and juicy refreshment into each bite.
Since this almond cake with cranberries is quite filling, I prefer to enjoy it as breakfast with coffee or tea, but you can also serve it as a dessert.
Thanks to their nutrient content, almonds are considered to be “kings” among all nuts. They contain proteins that are quickly absorbed, a small amount of carbohydrates, and health promoting fats. There is a high amount of vitamins B1, B6, and vitamin E, and minerals as well - calcium magnesium, potassium, zinc, iron, and selenium. The combination of these minerals has positive effects on skin, hair, and nails. Plus, the calcium content in almonds is much higher than in milk and dairy products. Regular almond consumption strengthens nerves, makes your muscles firmer, helps to fight stress and fatigue, strengthens tooth enamel, and helps to prevent colon cancer.
Try this delicious cranberry-almond cake, you will love it for sure. You will have it made within just 30 minutes.
- In a blender, blend oats with almonds until you have flour, and pour into a bowl.
- Then, mix in remaining dry ingredients.
- Next, fold in egg, egg white, applesauce, honey, and melted coconut oil or butter, stir dough thoroughly.
- Pour into a small silicone pan or into a pan lined with parchment paper (approx. 20x20cm) and bake at 175 degrees (345 °F) for 18 to 20 minutes.
|Preparation time||30 minutes|
|Nutritional information/ 1 slice|