After making my blueberry muffins I wanted to try a more festive version to share at a holiday work party. I also wanted to share this with others who have a food allergy/intolerance or those who follow a vegan diet so I made it without dairy, butter, eggs, corn, soy, and gluten (of course). I used my homemade cranberry sauce and you would never be able to tell there was no butter, eggs, dairy, or processed sugar and flour in this delicious little Christmas treat!
This cranberry sauce is really simple to make and it only takes about 10 minutes to prepare. It is also really delicious and perfect with any holiday meal.
1 bag cranberries
1 pint blueberries
1 cup water
1/2 cup sucanet or coconut sugar
1 teas. cinnamon
1 Tbs. lemon juice
In a large saucepan add 1 cup water and 1 cup agave and bring to a boil. Add cranberries and blueberries and cook on medium heat for about 5 minutes. Add cinnamon, lemon zest, and lemon juice and cook on medium heat for 5 more minutes.
Preheat oven to 375 and bake for 22 minutes
In a large bowl mix together:
- 2 cups brown rice flour
- 1 cup almond meal
- 2 teas. kosher or sea salt
- 2 teas. baking soda
- 1 teas. cinnamon
- 1 cup sucanet or coconut sugar
- 1 cup unsweetened applesauce
- 1 cup almond or coconut milk
- 1 teas. vanilla
- 1 Tbs. unfiltered apple cider vinegar
Swirl in about 2 cups of the cranberry sauce to the mix
Spoon in cupcake pans and sprinkle the top with crushed almonds
You are going to love this tarty and perfectly sweet treat!