Elana’s Cranberry Walnut Bread

(photo provided courtesy of Elanaspantry.com)
½ cup coconut flour
1 teaspoon celtic sea salt
1 teaspoon baking soda
5 eggs
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
1 cup cranberries, frozen
½ cup walnuts, chopped
  1. In a medium bowl combine coconut flour, salt and baking soda
  2. In a large bowl blend eggs, grapeseed oil, agave and vanilla
  3. Blend dry ingredients into wet, then fold in cranberries and walnuts
  4. Pour batter into a greased 8.5 X 4.5 X 2.5 inch loaf pan
  5. Bake at 350° for 50 minutes
  6. Cool and serve

Recipe provided courtesy of Elana Amsterdam, founder of elanaspantry.com where you can find organic, healthy gluten-free recipes.  Elana is the author of several cookbooks including the recently released (april 2011) “Gluten Free Cupcakes”.  Elana has published articles in Parents & Shape Magazines, The Denver Post and Delicious Living.  Elana lives in Boulder, Colorado with her family.

Visit Elana’s Pantry

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On August 22nd, 2011, posted in: CeliacCorner Blogs by

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