Orange Cranberry Pecan Bread

prep time: 10 minutes | bake time: 55 minutes | makes 1 loaf


bread:

1 cup gluten Free cup for cup flour

1 cup almond flour

1 scoop wellmade restorative fortify

1 tsp baking soda

1 cup fresh or frozen cranberries

1/2 cup chopped pecans

1 egg

1/3 cup melted coconut oil, or olive oil

1/2 cup coconut sugar (or brown sugar)

1 cup canned coconut milk - add in 1 tbsp white vinegar (think buttermilk)

1/2 tsp salt

1 tsp vanilla

2 tbsp orange zest

streusel:

1/2 cup almond flour

1 tbsp maple syrup

1/2 tsp cinnamon

1 tbsp melted coconut oil

glaze (optional):

1/4 cup coconut butter

1 tbsp maple syrup

1/4 cup coconut or almond milk

1/2 tsp orange zest


preheat the oven to 350 degrees. Grease a loaf pan.

In a large bowl combine all the bread ingredients, stirring until just combined. Spoon into the loaf pan.

in a medium bowl combine the streusel ingredients and crumble onto the top of the batter. Bake the bread until golden and firm, about 55-60 minutes. Allow bread to cool in the pan on a rack for 15 minutes before removing from the pan to finish cooling completely.

If using the glaze combine the coconut butter, maple syrup and milk in a small sauce pan cooking over low heat and stirring until mixture is smooth and slightly thickened about 3-4 minutes. Stir in zest. Drizzle over the cooled loaf. Slice and serve.

 
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