Cranberry Mandarin Upside Down Bread (Gluten Free)
Am I the only one who could eat the whole bag of mandarines in one sitting? So small, easy to peel, and sweet in taste. This citrus fruit is just the perfect winter fruit! However, I never used them in my baking recipes before, and I was always skeptical about upside down cakes, thinking it will come out soggy. Fortunately, I was wrong. This Mandarin Upside Down Bread has got me! The combination of mandarines and cranberries gives it a winter season feeling. Isn’t it so pretty to look at too?!
Made with almond flour low in carbohydrates and full of healthy fats. I try to substitute and add almond flour to my baking goods as often as possible. It’s simply ground-up almonds, so it gives you all of the almond’s health benefits. This time, I mixed it with my favorite gluten free baking mix, but you’re welcome to replace it with any flour you’d like! The preparation is super easy too. All you need to do is grease the pan, sprinkle some coconut sugar on the bottom, place fruits, add a little more coconut sugar, pour the batter and done! It takes less than an hour.
- 3/4 cup almond flour
- 1/2 cup gluten free mix baking flour
- 2 eggs
- 1/4 cup maple syrup
- 1/3 cup melted coconut oil, cooled
- 4-5 tbsp almond milk
- 1 tsp baking soda
- 1 tsp apple cider vinegar
- 4 mandarines
- handful of fresh/frozen cranberries
- coconut sugar or any onther sweetener to sprinkle the pan
- Preheat oven to 355F/180C. Grease a loaf pan, sprinkle with coconut sugar, place sliced mandarines and cranberries on the bottom. Sprinkle over with sugar.
- In a bowl, mix eggs, maple syrup, coconut oil, baking soda and apple cider vinegar.
- Combine with almond and gf flour.
- Pour the batter on top of fruit and bake for around 40 minutes or until toothpick inserted in the middle comes out clean.
Ingredients I used: