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Healthy Living on November 17, 2011 by

Cranberry Walnut Bread (GF)

This gluten-free cranberry bread is made with yogurt instead of oil and is sweetened with honey and orange zest. Wouldn’t this make a lovely breakfast for Thanksgiving?

Ingredients:

Preheat oven to 350° F.

Spread walnuts on a cookie sheet and toast in over for 8-10 minutes, or until lightly toasted. Remove; coarsely chop.

Prepare a bread pan or muffin tin*.

In a medium bowl combine flour, almond meal, brown sugar, baking powder, xanthan gum and salt. In a medium bowl or Kitchen Aid, mix (using flat beater attachment) eggs, yogurt, vanilla, orange zest; add dry ingredients. Combine. Add cranberries and toasted walnuts. Combine.

Pour the batter into prepared baking pans or muffin tin and bake for about 1 hour, until sides pull away from edges of the pans, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and place on a wire rack to cool for 10-15 minutes. Remove from pan. Serve warm. Share with your friends, family and training partners.

*Muffins are great real food snacks for training rides and fit perfectly in your jersey pocket.

Adapted from a recipe in Real Simple, November 2011.

 

Comments

marie says:

I made two bob redmill recipes including this cranberry walnut bread and what a waste of expensive ingredients! disappointing!

Marie,

We are so sorry to hear that you were not happy with the results. I would very much like to know more about what went wrong and send you some free product vouchers to make this right. I will follow up with an email.

Amanda says:

My son is recently gluten free and I was concerned about what I could bake for him when he came home at Thanksgiving. I really didn’t expect a lot from this recipe– thought that it would be crumbly. We were all so pleasantly surprised! The texture and the flavor were wonderful.I added more walnuts than stated and we ate it with some honey butter…it was quite delicious and not at all crumbly. In fact, I’m baking one for him to take home with him! Thank you for sharing this terrific recipe.

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