Tuesday, April 24, 2012

Paleo Cranberry Orange Bread


This was an immediate hit with every single taste-tester.  Fantastic flavor and texture.  Less talk.  More eating.

Cranberry Orange Bread
4 eggs, beaten
1/4 c. coconut oil, melted
1/4 c. canned coconut milk
1/4 c. honey
1/2 c. orange juice
1 T. orange zest
1 t. vanilla
1/2 c. coconut flour
1 t. baking soda
1/2 t. salt
1 c. frozen cranberries

Preheat oven to 350 degrees.  Mix together the wet ingredients.  Add the dry ingredients and stir until combined.  Fold in the frozen cranberries.   Divide batter into two small loaf pans, lined with parchment paper.  Bake for 50 mins, or until loaves are set and pass the toothpick test.

One word about coconut flour -- a little goes a long way.  Okay, that was more than one word.  Note that there is only 1/2 c. of coconut flour in this recipe.  This is not a typo.  Do not be tempted to increase it, based on your understanding of baking with wheat flour.  Trust the recipe.

4 comments:

  1. What size do you mean by "small loaf pan"? Do you think almond milk would work in place of coconut milk?

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  2. My small loaf pan is 3x5 1/2x2. And yes, I think almond milk would be a fine substitute for coconut milk. It does have less fat, though, so the substitution will likely alter the texture of the bread a little.

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  3. Do you measure the coconut oil and then melt or is that 1/4 cup of melted coconut oil?

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  4. Welcome, LauraJ! It measures the same, whether you melt it first or not. When it needs to be melted for a recipe, I usually blob softened coconut oil straight from the jar into a glass measuring cup, then melt it. That way, if I blobbed too much, I can easily pour the excess back into the jar.

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