It's that time of the year when everything seems to be full of sugar, wheat, nuts and dairy.
Trying to find a healthier choice for breakfast as a gluten free or dairy free eater is kinda tough.
Luckily, when you start out from good choices, the finished product is lovely and satisfying.
Combining Fresh cranberries, organic oranges along with a judicious amount of brown sugar, and olive oil lightens this Cranberry bread from the more common fatty and sugary version.
Even better, this bread holds well, making it a perfect choice for holiday gifting with an accompaniment of Cranberry Orange Compound Butter.
Although this bread does use brown sugar, the balanced flavor is worth it. I've got a test of coconut sugar in the planning for this week.
Healthy Cranberry Bread Gluten Free Dairy Free with Orange
By Dr. Jean Layton
Yield: One Loaf
Equipment Bread Pan 4x8 sprayed with spray oil
165 grams (1 cup) Gluten Free Whole Grain Flour Mix
72 grams (1/2 cup) Gluten Free White Flour Mix
120 grams (3/4 Cup) brown sugar
10 grams (2 teaspoons) baking powder
5 grams (1 teaspoon) baking soda
5 grams psyllium huskI use psyllium husk to create the structure of gluten free baked goods, in place of xanthan gum that gives my husband a bad reaction.
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
grated peel from one organic orange
juice of one orange
1 teaspoon vanilla extract
70 grams (1/3 cup) olive oil
1 cup fresh cranberries- coarsely chopped
1. Preheat oven to 350
2. In Mixing bowl, stir together flours, brown sugar, baking powder, baking soda,psyllium, cinnamon, nutmeg and salt till the mixture is an even color
3. Add the orange peel, orange juice eggs, vanilla extract, and olive oil. Beat well to combine
4. Stir in cranberries. Pour into prepared pan
5. Bake for 45 minutes or till done. The center springs back when touched, toothpick inserted comes out clean, edges pulled away from panAllow to cool completely before slicing.
Serve with Cranberry Orange Compound Butter.