This gluten-free wintergreen recipe was a homemade experiment, but I like how it turned out. (It did also get good reviews from hubby and my co-workers at the seasonal resort we’re at this summer.)
Although, a bit crumbly, it’s a decadent breakfast cake using frozen wintergreen berries harvested in the wild. Perfect for today’s overcast and chilly morning.
Mix in a large bowl:
– 2 1/2 cups almond flour
– 1/2 cup sugar (or sweetener of choice in proportion)
– 1 tbsp. baking powder
– 1/2 tsp salt
Add 6 tbsp. of cold butter, cut into thin slices. Toss in the flour mixture, and using a pastry blender (or two butter knives side by side), cut in the butter until the largest pieces are the size of peas.
Add 1/2 cup cranberries (halved), and 2 tbsp. wintergreen berries (halved) and stir in until evenly mixed through.
In a separate container mix 1/2 cup whole milk with 2 large eggs until blended. Add all at once to the dry mix, and stir until batter is thoroughly mixed. The batter will be very moist, but should be able to hold it’s form somewhat. If not, add more flour as needed.
Place on an ungreased baking sheet and form into a rectangle.
Sprinkle with cinnamon and sugar.
Bake in a preheated 350 degree oven for 30 -40 minutes, or until the top is firm to the touch.
Note: This makes for a very mild and subtle wintergreen flavor. I intentionally wanted it as a subtle flavor, so that the bakery wouldn’t taste like toothpaste. If you’d like it a bit stronger, add more wintergreen berries.
Also, I used wintergreen berries that were harvested in the spring (hold-overs from fall in the wild). I don’t know if freshly ripe berries harvested in the fall would have a stronger flavor, so you may want to experiment a little.