Gluten-Free, Vegan, Serves 12

• 1 cup coconut cream

• 8 Tbsp vegan butter melted

• 1 cup coconut flour

• 6 Tbsp coconut sugar

• 1 cup almond flour

• 1/2 tsp salt

• 1 Tbsp baking powder

• zest of 1 orange

• 1 1/4 cup fresh cranberries chopped

• 2 tsp fresh orange juice

Glaze:

• 2 cups powdered coconut sugar
• 1 Tbsp coconut milk
• 3 Tbsp orange juice

Directions:

Preheat the oven to 400 degrees F. Put the cream into the freezer while preparing the dough. Whisk together the flour, baking powder, baking soda, sugar, zest, and salt in a medium bowl. Add the chopped cranberries and stir well. After the cream has been chilled for 10-15 minutes, remove and combine with the melted butter, stirring with a fork until the butter forms small clumps. Add the butter mixture to the dry ingredients and the orange juice. Stir until just combined. The batter will be thick. Make sure not to over-mix the dough. Transfer onto either a pretreated baking sheet or an oven-safe skillet. Make sure to let the dough chill in the fridge for 15 minutes to an hour. Once ready to bake, bake for 20-22 minutes or until golden brown (the skillet option will need longer). Let cool for 5-10 minutes before transferring to a wire rack to cool completely and drizzle on the glaze.