I was looking forward to sharing this fab recipe from our sponsor Sarah at Body Balance 365. It is the perfect morning treat and who says that being dairy and gluten-free means you cannot still enjoy your favorite baked goods? This bread is full of healthy Vitamin C, E, and K from the cranberries, you should probably make two loaves. Merry Christmas Everyone!!! xo
Ingredients
- 1 ½ cups Bob’s Red Mill almond flour
- ⅓ cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- ¼ teaspoon salt
- 3 eggs, at room temperature (not cold)
- 1/4 cup honey
- 3 tablespoons melted coconut oil, or vegan butter
- ½ cup orange juice
- Zest of 1 large orange
- ¼ teaspoon almond extract
- 3/4 cup diced fresh cranberries (or sub dried cranberries)
- 1/3 cup chopped walnuts (optional)
Instructions
- Preheat oven to 350 degrees F. Line an 8 1/2 x 4 ½ loaf pan with parchment paper and spray with nonstick cooking spray.
- In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, cinnamon, and salt.
- In a separate large bowl, whisk together wet ingredients: eggs, honey, melted coconut oil, orange juice, orange zest, and almond extract.
- Add dry ingredients to wet ingredients and mix well with a wooden spoon to combine. Fold in diced cranberries and walnuts. Add batter into the prepared loaf pan and spread out evenly, smoothing the top. Bake for 40-50 minutes until a tester comes out clean. Allow the loaf to cool completely in the pan before removing it.