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Wednesday, March 3, 2010

Gluten FREE Cranberry Nut Bread

Let me say that while this is a very delicious recipe, it is not necessarily the easiest.  While coconut flour is delicious and full of fiber, it can be a bit fussy to work with.  It is very important to always sift the coconut flour (at least once, sometime two or three times depending on the humidity) to ensure a smooth loaf/dough.  A word of advice:  it is normal for your loaves to brown both inside and out.  It's just something that happens with coconut flour  This is normal and the bread still tastes delicious.

Cranberry Nut Bread

1/2 c organic coconut flour
1 tsp sea salt
1 tsp baking soda
5 organic eggs
1/2 c melted coconut oil
1 Tbsp powdered stevia
1/4 c raw honey
1 Tbsp vanilla extract
1 c frozen organic cranberries (make sure the package is sugar free)
1/2 c chopped raw almonds (chop in your food processor)

1.)  Preheat oven to 350 degrees F.  Grease two 6.5x4" loaf pans with coconut oil.  In a medium bowl, sift together coconut flour, sea salt, stevia and baking soda. (If using liquid stevia, add with wet ingredients and use 1/2 tsp.)

2.)  In a large bowl, whip the eggs.  Stir in coconut oil, agave nectar and vanilla.

3.)  Blend dry ingredients into the wet.  Fold in frozen cranberries and walnuts.

4.)  Pour batter into the loaf pans and bake for about 35 minutes.


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