{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.

Ingredients

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

Procedure

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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