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.
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.
- 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
- 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