A Loaf to Love
Try this delicious and moist Grain-Free Cranberry Loaf recipe by Nicole Kendrick of @GlutenFreeAndGolden. Nicole is a Certified Nutrition Coach and created this recipe (and took these amazing photos too) to show you how easy it is to incorporate frozen cranberries into all of your baked goods, even the grain-free ones! We can't get over the organge icing on top! YUM.
1 ½ cups almond flour
⅓ cup coconut flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
¼ teaspoon salt
3 eggs (room temperature)
3 tablespoons melted/ cooled coconut oil
1/4 cup honey
½ cup fresh squeezed orange juice
Zest of 1 large orange
¼ teaspoon almond extract
Fold in at end:
3/4 cup diced cranberries
For the orange icing:
½ cup powdered sugar
1 1/2 tbsp fresh orange juice
1 teaspoon orange zest
1. Preheat oven to 350 degrees F. Line loaf pan with parchment paper.
2. In large bowl, whisk the dry ingredients: almond flour, coconut flour, baking soda, cinnamon and salt.
3. In another bowl whisk together wet ingredients: eggs, honey, melted coconut oil, orange juice, orange zest and almond extract.
Add dry ingredients to wet ingredients and mix well with to combine. Fold in diced cranberries. Pour batter into pan. Bake for 35-30 minutes. Toothpick will come out clean.
1. For the glaze: Mix together powdered sugar, orange juice and orange zest until smooth.
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