This was the best new recipe I tried yesterday on Thanksgiving. I found it on the web, but have altered it a bit.
1 cup gluten-free all-purpose flour
3/4 cup brown sugar (if you like it sweeter, add 1 cup sugar)
1/4 teaspoon salt
2 cups fresh cranberries (you can use frozen, defrosted)
1/2-3/4 cup chopped pecans or walnuts
1/2 cup butter, melted
2 eggs
1/2 cup Greek yogurt (one recipe called for heavy cream, and I lightened it up a bit)
1/2 teaspoon almond extract (this comes through strongly, so be careful on the amount added if you don’t want a strong almond flavor)
1 teaspoon vanilla extract
1 Tablespoon orange zest divided
Sprinkle of powdered sugar
Whipped cream or topping (optional)
Preheat oven to 350 degrees. Spray or grease one 9 inch pie dish.
Combine the flour and salt in a small bowl, whisk to combine. In a separate, larger bowl, melt the butter and then add the sugar, stirring briskly to combine. Add the vanilla and almond extracts, half the orange zest, the yogurt and then the eggs. Stir in the cranberries.
Add the flour/salt mix to the wet mixture and then stir in pecans or walnuts. Spread the batter into the prepared pan. (I put a whole pecan in the middle as garnish.)
Bake at 350 degrees for 50 minutes, or until a wooden pick inserted near the center comes out clean. Let cool a bit and then add sprinkle powdered sugar and orange zest on top. Serve warm with whipped cream.
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