Gluten Free Cranberry Bread

Gluten Free Cranberry Bread
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 3,051.4
  • Total Fat: 166.9 g
  • Cholesterol: 327.4 mg
  • Sodium: 4,025.5 mg
  • Total Carbs: 366.1 g
  • Dietary Fiber: 80.9 g
  • Protein: 72.6 g

View full nutritional breakdown of Gluten Free Cranberry Bread calories by ingredient


Introduction

I would of preferred fresh or frozen cranberries but I wanted to use them up. I also would of preferred the cranberries with no sugar.
I used 2/3 of a cup dried cranberries soaked in hot water for about 20-30 min.
If you prefer vegan substitute the eggs with flax eggs and use preferred honey equivalent, i.e. maple syrup.
I do not make things very sweet so this might not be sweet enough for you. I would of preferred fresh or frozen cranberries but I wanted to use them up. I also would of preferred the cranberries with no sugar.
I used 2/3 of a cup dried cranberries soaked in hot water for about 20-30 min.
If you prefer vegan substitute the eggs with flax eggs and use preferred honey equivalent, i.e. maple syrup.
I do not make things very sweet so this might not be sweet enough for you.
Number of Servings: 1

Ingredients

    2/3 cup Cranberries, dried (craisins) or one cup fresh or frozen
    1 cup All-Purpose Flour, Gluten-Free
    1 cup Almond Flour
    1/2 cup Coconut Flour
    1/4 cup organic honey
    1/2 tsp Himalayan pink salt
    2 tsp Cinnamon, ground
    1 1/2 tsp Allspice
    1/2 tsp Baking Soda
    1 1/2 tsp Baking Powder
    1 tsp Xanthan Gum (or ground flax seed or chia seed)
    4 oz Apple Sauce-Natural-no sugar added (I use organic baby food apple suace)
    1/4 cup extra virgin coconut oil
    1 1/2 tsp Vanilla Extract
    2 medium Egg, fresh, whole, raw
    3 fl oz Water (iused the left over juice form the water I used in soaking my dried cranberries)
    1/2 cup Walnuts
    (I put some sliced almonds on top too)

Tips

I would of preferred fresh or frozen cranberries but I wanted to use them up. I also would of preferred the cranberries with no sugar.
I used 2/3 of a cup dried cranberries soaked in hot water for about 20-30 min.
If you prefer vegan substitute the eggs with flax eggs and use preferred honey equivalent, i.e. maple syrup.
Some folks tummies do not do well with xantham gum use ground flax or chia seeds instead.
I do not make things very sweet so this may not be sweet enough for you.


Directions

Preheat oven 350. Line standard loaf pan with parchment paper.
Sift all dry ingredients together and blend after sifted
Blend all wet ingredients with whisk and add to dry ingredients and whisk.
Fold in cranberries and nuts.
Bake for 45 min or until toothpick comes out clean.
Cool on a wire rack.
Yum!



Serving Size: Makes about 10-12 servings slices 1/2 inch to 3/4 inch thick

Number of Servings: 1

Recipe submitted by SparkPeople user SUGARPLUM893.

TAGS:  Snacks |