Step 1

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

Step 2

To a food processor, add the cranberries and pulse until finely chopped. Measure out 1/2 cup and set aside.

Step 3

In a large bowl, combine gluten-free flour, almond flour, baking powder, and sea salt. Whisk together then set aside. In a measuring cup, combine the milk and apple cider vinegar. Add the vanilla and maple syrup then stir to combine.

Step 4

Using a pastry cutter, work the solid pieces of coconut oil into the dry ingredients until it resembles breadcrumbs. To the bowl, add the chopped cranberries and orange zest then pour in the wet ingredients. Fold together until a dough forms. If the dough seems too wet or difficult to handle, try refrigerating it for 15 minutes to firm up.

Step 5

Lightly dust the parchment paper with flour to help prevent dough from sticking to the surface. Transfer it to the parchment paper and gently shape into a one-inch thick circle, about 8 inches in diameter. Using a pizza cutter or dry knife, cut dough into eight slices. Separate each slice so that there is 1-2 inches between them. Bake in the oven for about 15-20 minutes or until golden brown on the edges. Allow to cool for 10–15 minutes then serve and enjoy!