This Paleo cranberry orange bread is a great grain-free bread for either breakfast or dessert this holiday season. Enjoy!
Inspired by veggiestaples.com.
- 2 cups fresh cranberries
- 1 Tbs coconut oil or pastured butter, melted
- 1 Tbs honey
- 1 Tbs arrowroot powder, divided
- 4 eggs
- 1/4 cup coconut oil or pastured butter, melted
- 1/3 cup coconut sugar
- juice of one orange
- zest of one orange
- 1/4 cup plus 2 Tbs coconut flour
- 1/4 cup plus 2 Tbs arrowroot powder, divided
- 2 tsp baking powder
- 1/3 cup nuts (optional)
Start with the Cranberry Mixture:
Preheat oven to 350°F. Grease a cake pan (8 or 9 inches) or a 9 x 9″ square baking pan with coconut oil or pastured butter.
Pour cranberries into the bottom. In a small bowl, mix together melted coconut oil or butter, arrowroot powder, and honey.
Pour into the cake pan and stir to distribute the sauce. Spread the cranberries as evenly as possible. It’s OK if it’s double stacked in some places.
Prepare the Batter:
In a separate bowl, mix eggs, coconut oil or butter, coconut sugar, and orange juice and zest. Combine thoroughly.
In a different bowl, mix together coconut flour, arrowroot powder, and baking powder.
Combine wet and dry ingredients and mix well. Add nuts if desired.
Pour batter over cranberries and spread evenly.
Bake for 30 minutes or until knife can be poked into it and comes out clean.
By Kerrie Bross