Two weeks ago I had a privilege to be a part of the team, participating in three days Fall Yoga Retreat on a Golden Lake, located in Algonquin Ontario. It was a perfect weekend weather, still warm and sunny with the most incredible view of the changing color trees. Leaves covering the ground and some part of lake, the only noise you could hear were the small animals running from tree to tree, gathering their food together for the winter months to come.
If you live in the city, this type of getaway can be so relaxing and meditative. Being surrounded by nature, or let me correct myself, it was more like being back home in the most natural state – being one with nature!
Today I am sharing one of the breakfast recipes we made during the retreat, Almond Cranberry Muffins, which everyone loved! And since my kitchen is going through a renovation this year, I made a loaf of yummy Almond Cranberry bread instead, using the pan that fits my temporary small oven.
This recipe is so easy to make, using only the most natural ingredients like almond flour, coconut oil, a small amount of maple syrup, coconut sugar and more (see the picture below). No need to worry about spiking blood sugar and feeling hungry after this breakfast, pair it with a yummy BLUEBERRY SMOOTHIE and this meal will provide you with enough fiber, protein, fats and complex carbs to last for a good chunk of the day!
ALMOND FLOUR. Is a great alternative to highly refined wheat flour, which has no nutrient value at all. Almond flour has low glycemic index and is high in protein and fiber, is perfect for baking nutrient dense muffins, bread, and even pizza crust… can’t wait to share this recipe with all of you soon!
Blanched almond flour found in any health store(skin removed), you can also make your own almond meal by reusing the dried pulp from the homemade almond milk.
CRANBERRIES. Small tart berries are in season right now here in Canada. Great to use in baking, juiced and in sauces. Cranberries give such a great contrast and flavor to many dishes, very nutritious, and include phytonutrients.
Yields about 12
- 1 cup almond flour
- 4 tbsp tapioca flour
- 2 tbsp ground flaxseeds
- 1 tsp baking powder
- 1 tsp Ceylon cinnamon
- 1/2 tsp Himalayan salt
- 1/2 cup fresh or defrosted cranberries, cut in halves
- 2 tbsp of pumpkin seeds for the garnish
- 3 medium eggs or 2 large eggs
- 1/4 cup maple syrup, plus 2 tbsp coconut sugar
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/4 tsp apple cider vinegar
- Preheat the oven to 375F, line the loaf pan with the parchment paper for easy removal
- Mix together all the almond flour. tapioca flour, baking powder, Himalayan salt, cinnamon and the flaxseeds. Leave the cranberries and pumpkin seeds out, and add the cranberries into the batter at the very end
- Add the eggs, melted coconut oil, vanilla extract and the apple cider vinegar to the dry ingredients and mix with the hand mixer or your choice mixer
- Now add the cranberries and mix into the batter gently to combine
- Pour the mixture into prepared loaf pan
- Bake for about 25 min. Every oven is different make sure to check the Almond Cranberry Bread, by inserting toothpick into the middle, and if it comes out clean then your bread is READY