"This delicious loaf was inspired by leftover cranberries – an absolute must for the holiday season."
Grain Free Cranberry Bread
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- Recipe Card
Prep time: 30mins
Cook time: 1hr 15mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 cup almond flour
- 1 tbsp coconut flour
- 2 tbsp potato starch
- 1/4 cup tapioca flour
- 1/2 cup cassava flour
- 2 tbsp golden flaxseed meal
- 1 cup light brown sugar (or coconut sugar)
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 4 tbsp butter (or coconut oil), melted
- 1 beaten egg (or 3 tbsp JUST EGG egg replacement)
- 1 teaspoon apple cider vinegar
- 3/4 cup almond milk
- 1 bag cranberries, washed and dried
- turbinado sugar, for topping
Method
Step 1
Preheat oven to 350°F/180°C. Grease a 9x5-inch loaf pan and sprinkle with flour. Set aside.
Step 2
Whisk together the almond flour, coconut flour, potato starch, tapioca starch, cassava flour and golden flaxseed meal.
Step 3
Add the sugar, baking soda, baking powder, and salt and mix well. Set aside.
Step 4
Combine butter, egg, apple cider vinegar, and almond milk. Add the wet mixture to the dry mixture and fold in cranberries.
Step 5
Pour batter into the prepared pan, top with turbinado sugar.
Step 6
Bake for 1 hour 15 minutes or until the toothpick inserted into the middle and comes out clean.
Step 7
Let bread cool for 30 minutes, invert and turn right-side-up on a cooling rack. Let cool completely before slicing.