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Orange Cranberry Loaf

Recipe Ingredients

  • Juice of 2 oranges
  • Zest from 2 oranges*
  • 2 cups spelt flour
  • 3/4 cup coconut sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup chopped fresh or frozen cranberries
  • 1 egg beaten (or flax gel egg for vegan version)
  • 1/4 cup coconut oil, melted

Finely grate the orange rind to create the zest. Set aside. Squeeze the juice from the oranges into a measuring cup. Add enough water to make ¾ cup of liquid. Set aside. In a bowl, mix together the spelt flour, baking powder, baking soda and orange zest and cranberries. Add the egg (or flax gel egg made with ½ tbsp of ground flax seeds mixed in 1 ½ tbsp of water – let sit for 20 seconds then use in place of egg in recipe), and melted coconut oil into the measuring cup with the orange juice and water. Stir then pour liquid into the dry ingredients. Mix only until combined. Grease a loaf pan with coconut butter then pour batter into pan and spread evenly. Bake at 350 degrees F for approximately 50 minutes or until toothpick inserted in centre comes out clean. Remove from oven and gently go around the edges of the loaf with a knife to separate the loaf from the pan. Cool before inverting onto a cutting board or plate.

*I purchase organic oranges and hate to waste the peel since the peel is so chock full of Vitamin C – even more so than the flesh. I slice the orange into quarters, then remove the peel. I spread the dry peel on a plate on a window sill in a dry area and let it thoroughly dry for a couple of weeks. Once it’s fully dry it will snap into pieces easily. I place the pieces into a Magic Bullet and grind them down into a powder form, removing any large pieces (you can use the pieces in a tea if desired or to make infused water), before pouring the powder into a glass jar. I keep the sealed glass jar handy in my kitchen for adding to sauces, baked goods and salad dressings.

May 21, 2018