Cranberry and Pumpkin Cake
1/2 cup brown rice flour
1/2 cup potato starch
1/4 cup sweet rice flour
1/4 cup cornstarch
2 tbsp flax seed meal
2 tsp baking powder
1 tsp cinnamon
1/4 tsp ginger powder
1/4 tsp nutmeg, freshly grated
3/4 tsp sea salt
3 eggs
1/2 cup pumpkin purée
1 1/2 cups coconut sugar (or sugar cane if you prefer)
1/2 cup grape seed oil (or other oil preference)
1/4 cup orange juice
1/2 cup fresh or frozen cranberries
1/4 cup almond slices
Preheat oven to 350ËšF.
Sift all dry ingredients together and set aside.  Over a double boiler, using a handheld mixer, blend the eggs, pumpkin, sugar, OJ, and oil.  Bring the mixture to around 115Ëš-120ËšF or until it becomes creamy  and pale (that will take around 3 minutes).  Remove bowl, and pour in the dry mixture.  Stir in gently mixing at low speed first. Mix until batter is well blended.  Stir in cranberries. Brush an 8.5″ cake pan with some oil and pour batter. The batter will be a bit runnier than cake batter using wheat flour. Top with the almond slices.  Bake for about 45 minutes or until a tester comes out clean.
Top with a dusting of cinnamon sugar, mascarpone maple frosting or any of your favorite.