Gluten & Sugar Free Cranberry Bread Recipe
Good Evening, As I was baking this delicious and light Cranberry bread for a Tea and Bible Teaching event on Saturday, I realized that I had promised to post this recipe for the people who attended my last Tea Tasting. Which featured my new Chocolate Chai Tea Latte that is soon to be available on Chateautea.com! This is Gluten, Sugar and Dairy FREE! I love to eat mine smothered in butter but just in case you know someone who doesn't eat dairy this is a great recipe. It can be made entirely Organic! I found it in 2016 November issue of tasteforlife magazine that was available at my local Lunds grocery store.
So here we go with the PERFECT sweet bread to have with Tea and special occasions:
60 minutes prep & cool time
DRY INGREDIENTS: recommend to use Organic as much as possible
3/4 c. coconut flour
1/2c. arrowroot powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tbsp grated orange zest
WET INGREDIENTS:
6 large organic eggs, lightly beaten
1/3 c melted organic coconut oil & a bit for greasing pan
1/3 c pure maple syrup
1/3 c unsweetened applesauce
1/3 c fresh orange juice
3/4 to 1 c fresh of frozen cranberries. I toss the cranberries with a bit of coconut flour before adding to mix. This helps them to distribute evenly during baking. I have tried using Craisans and it did not turn out well! However have replaced the cranberries with blueberries for a more summery feel and it worked great.
DIRECTIONS:
1. Preheat oven to 350. Grease an 8 1/2 x 4 1/2 bread pan with oil
2. In a large bowl whisk together the Ingredients. Ina smaller bowl whisk together wet Ingredients. Batter seems runny to me but it turns out nice and fluffy.
3. Pour in wet ingreds into dry and whisk together until combined. Fold in cranberries. Bake 50 to 60 minutes or until a knife comes out clean when inserted. Let cool about 20 minutes before inverting out of pan.
This is also a wonderful baked gift to give or bring as a hostess gift over the holidays--Enjoy!.
Blessings, Deborah