Orange, coconut and Cranberry bread (Gluten-free)
Orange, coconut and cranberry bread (gluten-free)
This gluten -free bread recipe is inspired by Sarah Britton’s Cranberry and Carrot Loaf from her book, My New Roots. Sweet, delicious and easy – the most time-consuming part is grating the carrots,
which you can grate the night before to save time. I substituted the spelt flour with
Monica’s Mixes gluten free flour (you can use any flour you like) and added half a cup of shredded coconut instead of rolled oats so it’s gluten-free. The cranberries add just the right amount of sweetness and the carrots ensure it doesn’t dry out.
Perfect snack:
This one is perfect to freeze then pull out in the morning, making it perfect for school or work snacks. I sometimes also have it with a nice cup of coffee for breakfast.
Orange and Cranberry bread
Prep time
Cook time
Total time
Author: The Orange Pantry
Serves: 8-10
Ingredients
- 1 Tablespoon chia seeds
- ½ cup of coconut milk
- ¼ cup of coconut oil, melted
- 2 teaspoons grated orange zest
- 1 ½ cups of grated carrot
- ½ cup of rice malt syrup
- 1 ½ cup of Monica's gluten-free flour
- ½ cup of shredded coconut
- 1 teaspoon of vanilla extract
- 2 teaspoons of baking powder
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon of sea salt
- ¾ cup of dried cranberries
Instructions
- Preheat the oven 180°C and line a loaf tin with baking paper
- Place the chia seeds and milk in a small bowl. Let sit for 15 minutes
- Whisk together the flour, baking powder, baking soda, sea salt and shredded coconut.
- Place the coconut oil, rice malt syrup, orange zest in a small saucepan over low heat, stir until well combined.
- Remove from heat
- Stir in the carrots, vanilla extract and chia mixture
- Pour the wet ingredients into the dry ingredients, stir until well combined
- Fold in the cranberries
- Pour the cake mixture into the loaf tin
- Bake for 45 minutes, until a skewer, comes out clean
- Allow to cool before transferring to a wire rack
- Stir in airtight container for 5 days
