Fresh cranberries, which contain many beneficial nutrients, are at their peak from October through December, just in time to add their festive hue, tart tangy flavor and numerous health protective effects to your holiday meals. If you happen to find organic cranberries at your local health food store, now is the time to buy them and freeze them for future recipes.
Orange Cranberry Loaf
2 cups spelt or kamut flour (gluten free option below)
1 tsp. baking powder
1/8th tsp. sea salt
1/4 tsp. baking soda
1 egg or Egg substitute
Zest of 2 organic oranges
Juice of 2 organic oranges
1/2 cup sucanat or coconut sugar
1/4 cup vegetable oil
1/4 tsp. orange or vanilla extract
1 cup fresh or frozen cranberries, chopped
Preheat oven to 350F
Grease & flour 9” loaf pan.
In a bowl, sift together flour, baking powder, salt and soda.
In a large bowl, beat egg, zest, orange juice , sugar, oil and vanilla with hand mixer until creamy.
Sift in flour mixture until well combined. Stir in cranberries.
Pour batter into prepared pan.
Bake 50-60 minutes or until cooked through.
Gluten Free Version
Replace spelt flour with
1 1/2 cups brown rice flour
1/2 cup tapioca flour
1/2 cup almond flour
1 tsp. baking powder
1 tsp. xanthan gum
Egg Substitute
1 tbsp. ground flax seeds soaked in 3 tbsp. warm water