Vegan Gluten-Free & Sugar-Free Cranberry Orange Bread

Ingredients


Dry Ingredients

  • 3/4 cup millet flour
  • 3/4 cup chickpea flour
  • 1/2 cup unhulled buckwheat flour (hulled buckwheat flour will work too)
  • 1/4 cup ground flax seeds
  • 1 teaspoon baking soda
  • 1 teaspoon saigon cinnamon
  • ~ 1/4 teaspoon freshly grated nutmeg
  • pinch salt
  • 1/8 teaspoon (powdered) stevia

Wet Ingredients

  • 2 cups fresh orange puree (made with 2-3 organic oranges)
  • 1/2 cup full fat coconut milk
  • 1/3 cup virgin unrefined coconut oil
  • 2 teaspoons vanilla

Mix-Ins

  • 2 cups cranberries, at room temperature

Makes 1 loaf in a 5″ x 9″ 1.5-quart glass baking dish

  1. Preheat oven to 350°F.
  2. Liberally grease a glass loaf pan with virgin unrefined coconut oil.
  3. Mix dry ingredients together.
  4. Prepare orange puree: Puree 1 of the oranges with the peel in a Vitamix (cut off ends before pureeing). Pour out the puree into a liquid measuring cup large enough to hold 2 cups of liquid. Next, peel the remaining orange(s) and discard the peels, pureeing only the fruit this time. Pour the orange puree into the liquid measuring cup until it reaches 2 cups. Only the peel from one of the oranges should be used in the puree.
  5. Pour the orange puree into a Vitamix with the rest of the wet ingredients. Blend well.
  6. In a large mixing bowl, combine wet and dry ingredients together.  Briefly stir in the cranberries.
  7. Pour into greased, glass loaf pan and bake for about 60-65 minutes or until an inserted knife comes out clean.

https://www.archerfriendly.com/2018/12/cranberry-orange-bread