Cranberry and Almond Upside Down Cakes (makes 8)
2 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground all spice
1/2 cup melted coconut oil
1/2 cup honey
For the cranberry layer:
1 1/2 cups fresh cranberries
1 TBSP freshly grated orange zest
1 TBSP freshley grated lemon zest
1/4 cup honey
Preheat oven to 350F and grease your muffin tin.
Combine flour, salt, baking soda, cinnamon and all spice in a bowl. Then, In a separate bowl combine eggs, ghee/oil and honey.
Combine wet and dry ingredients and set aside.
Toss cranberries with orange zest, lemon zest and honey. Arrange mixture into a single layer at the bottom of each muffin cup.
Top with cake batter and cover evenly.
Place pan into oven for 20-25 minutes or until tops are golden brown and fully cooked. If your cakes get too brown but need to cook another minute or two place a sheet of foil on top and continue cooking.