Description
1-bowl orange cranberry bread bursting with cranberries and citrus. Naturally sweetened, oil-free, and gluten-free. Perfect for a festive breakfast!
Ingredients
- 2 TBSP ground flaxseed + 5 TBSP filtered water
- 1 cup gluten-free oat flour
- 1 cup Eden Foods Oat Flakes
- 1 cup almond flour
- 2/3 cup organic coconut sugar
- 2 tsp baking powder
- 1/2 cup fresh squeezed orange juice
- 1/2 cup unsweetened almond milk
- 1/4 cup creamy almond butter
- 1 1/2 cup fresh or frozen cranberries, plus more for topping
- orange zest, for topping
Instructions
- Preheat oven to 350°F and lightly grease a 9 x 5 loaf pan or line with parchment paper.
- In a mixing bowl, whisk up the ground flaxseed and filtered water and allow to gel for 5-10 minutes. Next, add in the almond butter and orange juice and mix until well-incorporated.
- Add the almond and oat flour, oat flakes, coconut sugar, and baking powder and stir to combine.
- Fold in the cranberries.
- Pour batter into prepared loaf pan and spread into an even layer. Top with additional cranberries and orange zest, if desired.
- Bake for 50-60 minutes, until golden brown and firm to the touch.
- Allow to cool completely before slicing.
- Store bread in the refrigerator for up to one week and freeze for long term storage.
Notes
Recipe adapted from From My Bowl and Simple Veganista
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Bread, Breakfast
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Vegan