Festive Cranberry and Orange Rolls

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.