Update: here is a revised version of this gluten free cranberry walnut bread.
I have received many requests for holiday recipes these last few days, so I thought I’d share one of my Thanksgiving favorites –gluten free, dairy free cranberry nut bread.
In the next week or so, I’ll post another one of my favorite cranberry recipes, raw cranberry relish.
I love anything with cranberries. Tart and super sour, they are also amazingly nutritious. For this recipe, I use frozen cranberries –you could experiment with fresh or dried cranberries, though I’m not exactly sure how it will turn out since I haven’t tried it with either of those ingredients.
For now, here is a coconut flour recipe that everyone in my family likes to munch on.
½ cup coconut flour
¼ teaspoon celtic sea salt
1 teaspoon baking soda
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
1 cup cranberries, frozen
½ cup walnuts, chopped
- Place coconut flour, salt and baking soda in a food processor
- Pulse ingredients together
- Pulse in eggs, grapeseed oil, agave and vanilla
- Remove the blade from the food processor and stir in cranberries and walnuts
- Pour batter into a greased 1 1/2 quart loaf dish
- Bake at 350° for 50 minutes
- Cool and serve
Please see my revised recipe for Cranberry Walnut Bread
If you are getting into baking with coconut flour, I highly recommend Bruce Fife’s, Cooking with Coconut Flour. This recipe was adapted from one in his book.
The 4 of us are off to California this weekend to visit a family member who has fallen ill –we are hoping to bring some healing cheer and boost morale. Given that my boys will be there, that shouldn’t be too much of a challenge.
The boys packed their bags tonight before bed and were jumping up and down in anticipation of seeing one of their favorite people in the whole world. Sometimes children are the best healers, either way, they never cease to amaze me!