Sometimes I love how picking up a new ingredient leads you into different culinary directions. I had lots of buttermilk left over after I made the fluffy blueberry buttermilk pancakes so I made the orange-cranberry scones and also this hearty apple cranberry loaf. It wasn’t long that I declared that I wasn’t a foodie hippie, but here I am a month later making cakes with ground almonds, buttermilk and ricotta with a minimal amount of flour (at least I didn’t go looking for muscovado sugar, and replaced it with brown sugar instead). And it was good. Moist, dense yet flavourful. The fresh cranberries were a wonderful addition. I liked the cake, and made a few modifications from the original at Sprouted Kitchen, but likely would not go through the fuss of buying such fancy ingredients a second time. This week, they all just perfectly came together at the same time.