Wednesday, November 23, 2016

{Gluten-Free} Cranberry Granola Cake

Inspired by my bounty of fresh organic cranberries, I decided to whip up a gluten-free breakfast cake on this final day of our on-campus fund drive. It was a quick and easy. And I had a box of whole grain gluten-free pastry flour that I've been meaning to try.  


  • 2-3/4 C whole grain gluten-free pastry flour
  • 2 t baking powder
  • 1/2 t baking soda
  • 3/4 C organic whole milk
  • 1/2 C organic eggnog
  • 10 T butter, melted
  • 3 large eggs
  •  1 C gluten-free granola
  • 1 C fresh cranberries
  • 1/2 t freshly ground nutmeg


Preheat oven to 375 degrees F.

In a large mixing bowl, whisk together flour, baking powder, and baking soda. Whisk in milk, eggnog, melted butter, and three eggs. Fold in granola, cranberries, and ground nutmeg.

Spoon batter into a 9" square baking dish. Bake for 35 to 40 minutes - until  the cake is firm all the way to the center. Let cool for 10 minutes before slicing.

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