1 and ½ cup almond flour
1 can cranberry sauce OR 1 and ¼ cups homemade cranberry sauce
¼ cup maple syrup
¼ cup Vermont Village sipping vinegar
½ tsp salt
1 sprig of Rosemary for garnish
Sour cream *optional
In one bowl beat eggs, in a separate bowl- mix cranberries with sipping vinegar and maple syrup.
Combine eggs into cranberry mixture along with salt and almond flour and mix until everything is well incorporated.
Pour batter into a 3" x 12" loaf pan lined with parchment paper. Bake at 350 degrees F for 30 minutes (watch carefully). The finished caked should be quite moist in the center. The color of the cake will vary from light pink to a dark lavender depending on what kind of cranberry sauce is used.
Remove pudding from oven and remove cake, in parchment paper, from pan and let cool for 10 minutes.
Top with SALTEDSWEET AND SOUR CANDIED ALMONDSand a sprig of rosemary, serve with sour cream or Greek yogurt!