When I was a kid, we made cranberry bread using the recipe from the book Cranberry Thanksgiving by Wende and Harry Devlin. As an adult, Carol Gelles’s recipe from 1,000 Vegetarian Recipes became a family favorite. Once we’d cut grains out of our diet, though, we clearly needed a new concept for cranberry bread. This recipe combines the best parts of both favorites, leaving behind the grains, dairy, and copious measures of sugar. Plus, you don’t have to chop up the cranberries!
1¾ c whole fresh or frozen cranberries (170 g)
- Preheat oven to 350°F
- Line 12 standard-size muffin cups with parchment
- Whisk together coconut flour, cardamom, baking soda, and salt
- In a separate bowl, beat eggs until frothy and uniform in color
- Beat in coconut oil, orange juice, honey, and molasses
- Add flour mixture and stir until smooth
- Fold in cranberries until evenly distributed throughout batter
- Spoon batter into prepared muffin cups
- Bake for 35 min, or until firm and springy in the center
- Remove immediately to wire rack
- Allow to cool 5-10 minutes before serving
Yield 12 muffins
How do you like your cranberries best?
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