By Chef Amanda DeLaura
While I cannot say the same for cooking, my grandmother was an excellent baker. Every summer my parents would bravely drive from Houston to Pittsburgh with me and my five siblings, and my food-obsessed child self would spend the majority of the 20 hour car ride wondering what pastry my grandmother would have waiting for us. More likely than not, the aroma waiting at the front door would resemble chocolate chip cookies, which never disappointed the happiness of our stomachs. We’d all gladly and promptly gobble them up in-between our “hellos” and “thanks you’s”. This same grandmother would spend every Christmas with our family and me, my sisters, my mother and grandmother would gather in the kitchen and bake Christmas cranberry tea cakes for our friends, neighbors, and teachers. In honor of my mother and grandmother, whom I terribly miss during the holiday season more than ever, I revisited this recipe and wish to share. I’ve of course altered it to be more nourishing and less of a traumatic spike to your blood glucose levels. Bake for someone you love and bon appétit!
Makes 1 loaf
1 cup whole wheat flour, einkorn or spelt
1/3 cup almond flour
2 tsp baking powder
1/2 tsp pink real salt
8 Tbsp melted butter
3/4 cup maple syrup
2 tsp vanilla extract
2 pasture-raised organic eggs
zest of 1 lemon
1 1/4 cup raw whole cranberries
1/2 cup chopped walnuts
1 Tbsp coconut sugar, optional for topping
- Preheat oven to 350ºF. Grease and line a loaf pan with parchment paper.
- In a small bowl whisk together 1 cup flour, 1/3 cup almond flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside.
- In a large bowl whisk together 8 Tbsp melted butter, 3/4 cup maple syrup and 2 tsp vanilla until it is well incorporated and almost congealed. Add 2 eggs and continue to whisk until combined.
- Using a spatula slowly add the pre-mixed dry ingredients and lemon zest. Once combined, without any remaining streaks of flour, fold in 1 1/4 cups cranberries and 1/2 cup chopped walnuts.
- Transfer the batter to the prepared bread pan and sprinkle with coconut sugar if desired. Bake in preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean, rotating 180º after 30 minutes. Let cool fully and enjoy.