This cranberry and orange roll is ideal for a festive breakfast at Christmas but can be eaten at any time. This breakfast time treat will please everyone. Or you want to make something nice for visitors to go with their coffee or tea. These buns are super versatile. You can even bake them as muffins.
Celtic sea salt
Cream of tartar
1 1⁄2 tsp
Coconut oil (melted)
Preheat the oven to 325°F and line two mini roll/muffin pans (6 inch square) with baking parchment.
Grate the peel and squeeze the juice of the orange.
Mix the almond flour, coconut flour, chia seeds, salt and baking powder together in a large mixing bowl.
Add the eggs, coconut oil, honey, orange juice and grated orange peel to the bowl.
Mix with a hand mixer until you have a smooth mixture.
Pour the mixture into the baking pan and scatter the cranberries over the surface. Very gently stir the cranberries through the mixture. (This prevents the cranberries from sinking to the bottom of the pan during baking.)
Bake for approximately 25-30 minutes until golden brown or that a wooden pick comes out clean.
Leave to cool down, cut into slices and serve.
Keep in the fridge or in the freezer.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Nuts, Fruit, Chicken egg, Citrus
Paleo, Keto, Vegetarian
Breakfast, Lunch, Snack
Hand mixer, Oven, Cake tin 15 cm