Can’t get over the aroma of this zesty loaf filling my kitchen this morning. Orange Zest has to be one of my favorite ingredients because a little bit goes a long way, adding a perfect balance of freshness and kick. Orange and cranberries go together like PB & J and I have a feeling I’ll be making this recipe for weeks to come.
Cranberries are best enjoyed in their whole form rather than their isolated parts (like extracts and many store-bought juices) because of the suggested synergistic effects of their age-defying phytonutrients. Orange is an excellent source of vitamin C which keeps collagen-producing abilities up-regulated and also enhances bioavailability and absorption of certain nutrients like iron, calcium and zinc when paired with grains, nuts and legumes.
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/3 c honey
- 2 tbsp coconut oil
- 3 eggs
- zest of a small orange
- 4 tbsp juice of an orange
- 1 cup fresh cranberries
- Preheat your oven to 350 F.
- Grease a bread pan or line with parchment paper
- Mix dry ingredients in a medium sized bowl then mix in wet ingredients- honey, coconut oil, eggs, orange zest and orange juice.
- Gently pulse cranberries in a blender or food-processor and add to your batter
- Pour batter into your lined bread pan and bake for 45 minutes.
