Cranberry Upside Down Cake
This moist cake is sweet with a tart cranberry glaze. Serve it warm with ice cream for dessert or on its own with your afternoon tea.
Yield: One 8 x 8 inch cake
2 cups fresh cranberries
¼ cup honey
1 teaspoon cinnamon
1 tablespoon ground flax seed meal
1 teaspoon whole psyllium husks or ground chia seeds
3 tablespoons boiling water
155 grams teff flour (1 lightly filled cup)
60 grams tapioca starch (1/2 lightly filled cup)
43 grams potato starch (1/4 lightly filled cup)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup Spectrum Organic Palm Shortening
¾ cup honey
3 tablespoons unsweetened applesauce
2 teaspoons pure vanilla extract
½ cup unsweetened milk
1. Preheat the oven to 350 degrees F. Line the bottom of an 8 x 8 inch baking dish with parchment paper. Pour cranberries in and coat evenly with ¼ cup of honey and 1 teaspoon of cinnamon. Set aside.
2. Stir together flaxs eed meal, psyllium husks, and boiling water in a small bowl and set aside.
3. In a medium sized bowl, whisk the teff flour, tapioca starch, potato starch, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the shortening, honey, applesauce and vanilla extract for about 3 minutes on medium speed. Beat in the flaxseed mix, then beat in the dry ingredients and milk, alternating between the two until a smooth batter is formed. Pour the batter over the cranberries and bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
4. Remove from oven and let sit in dish for about 5 minutes. Use a knife to separate the edges from the pan, then turn over gently onto a plate. If it doesn’t come out right away, tap on the bottom of the pan to help it along!
Serve warm or room temperature. Best eaten the first day, but leftovers can be stored in an airtight container in the fridge or frozen for later use.
An original recipe by Iris Higgins @The Daily Dietribe www.thedailydietribe.com