Grease an 8 x 4 or 8 x 4.5 inch pan with cooking oil and line with parchment paper. Set aside.
Chop up the cranberries, I used my food processor to speed things up!
Whisk together the almond flour, arrowroot, salt, soda, powder, chia or psyllium, and orange zest.
In a medium sized mixing bowl, mix together the eggs, maple syrup, vanilla, and oil. Stir wet ingredients into dry. Then, stir in the cranberries and nuts.
Pour into prepared pan and smooth the top with wet fingers or a wet rubber spatchula.
Bake 25 to 30 minutes or until just starting to brown (I let mine bake a bit long!) Cover with foil to prevent burning and bake an additional 20 to 25 minutes... it will still slightly brown once covered.
Cool completely on a wire rack.
Notes
*For grain free baking powder, combine 1 part baking soda with 2 parts cream of tartar and 2 parts starch (tapioca, arrowroot, or potato)