Celebrate Thanksgiving with this tasty traditional version of Grain-Free Cranberry Orange Upside Down Cake: a great way to enjoy desserts and sweet treats if you’re gluten-free and love coconut flour! Cranberries will soon be in many stores. Snatch them up if you can get them organic, or blessings to you if you can get them locally or from your own farmstead!
For the Fruit:
Unbleached parchment paper
2 cups fresh organic cranberries
1/2 cup soaked then dehydrated walnuts
1 tbsp. coconut oil (at room temperature)
1 tbsp. pure maple syrup
1 tbsp. arrowroot powder
For the Dry Ingredients:
6 tbsp. organic coconut flour
6 tbsp. arrowroot powder
2 tsp. baking powder (aluminum and GMO-free)
1/4 tsp baking soda
1/4 tsp. sea salt
4 large pastured eggs
4 tbsp. unrefined coconut oil
4 tbsp. pure dark maple syrup
2 tbsp. freshly squeezed orange juice
zest of 1 organic orange rind
1 tsp. real vanilla extract
1. Preheat your oven to 350 degrees Farenheit.
2. Line approx. 13×9-inch pan with the parchment so it extends over the sides.
3. In a small bowl mix together the coconut oil, maple syrup, arrowroot powder. Spread the mix evenly onto the parchment paper in the cake pan.
4. Arrange the cranberries evenly on top of the butter-syrup mixture.
5. Whisk together the dry ingredients in a mixing bowl.
6. In a separate bowl, mix together the wet ingredients.
7. Pour the wet ingredients into dry ingredients bowl and whisk together thoroughly until well combined.
8. Pour the batter over the fruit and spread it evenly with a spatula.
9. Bake for about 34 minutes.
10. Let the pan cool on a wire rack at room temperature for about 17 minutes.
11. Run a knife around the edge of cake to loosen it from the parchment (putting some extra coconut oil on parchment in the beginning makes this easier).
12. Carefully flip the cake onto a serving platter
13. Let cool and then serve. Enjoy!