For all my American readers out there Happy Thanksgiving! For everybody else happy 4th Thursday in November! Today is the perfect day to throw diet and exercises plans out the window and feast on all the delicious Thanksgiving dishes served amongst closest friends and family at the dinner table.
Today I truly wish I was back home in the US with family, instead of traveling through the Sichuan province of China. Thankfully I’m not alone, I’ve got D by my side, but somehow I doubt we’ll find a way to have a traditional Thanksgiving dinner.
My favorite part of Thankgiving? The stuffing. Oh the stuffing – I would kill for even a bite. Even the one out of the box – that works for me. No need to overdo it with the homemade stuff (though I bet that is even better).
As for the turkey itself, I do enjoy a few pieces, dipped in hot gravy of course.
Thanksgiving desserts? Meh, not a fan. Pecan or pumpkin pie? I’ll pass. The pecan is way too overwhelmingly sweet for my sensitive sugar tolerance. As for the pumpkin pie? Somehow I never jumped on the pumpkin pie autumn wagon.
I know I’m missing out on pumpkin spice lattes, cakes, puddings, pies, etc but it just doesn’t taste all that good to me. I don’t know what the craze is all about.
Maybe I just need to give it another shot? Hopefully next year.
As for my ideal Thanksgiving dessert – it’s this gluten free almond cranberry cake. Barely a cake really, slightly sweet with a shot of tartness from the cranberries and a nice almond crumb. Gluten free and processed sugar free.
If you ask me this is the perfect way to polish off a gluttonous meal.
Best of all – it’s easy to make and not time consuming at all.
Pop this in the oven before you have your turkey roasting, and you’ll have a relatively healthy dessert to share with your loved ones.
Once again from the heart of China, Happy Thanksgiving!
- Cooking spray
- 4 large eggs, at room temperature, separated
- 1/3-1/2 cup agave syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups almond flour or almond meal
- 1/2 cup dried cranberries, chopped
- 1/4 cup sliced almonds
- Preheat the oven to 350 degrees F. Line a 9 inch springform pan with aluminum foil and spray with cooking spray.
- Add egg whites to a large bowl. Using electric mixer beat the whites on medium speed until opaque, doubled in volume with soft peaks.
- In a separate large bowl, combine the egg yolks, agave, vanilla, baking soda, and salt in a large bowl. With an electric mixer, beat until the ingredients are combined.
- Add the almond flour or meal and beat on low speed until combined, about 1-2 minutes. Add cranberries and mix until combined.
- With a rubber spatula, fold the egg whites into the mixture until just combined. Add batter to springform pan. Sprinkle with sliced almonds evenly.
- Bake, rotating halfway through, until the edges are light brown 22-28 minutes.
- Let cake cool for 15 minutes before removing from pan. Cut into slices and serve warm or cold.
Recipe Adapted from Project Foodie