April 7, 2012

Cranberry Quick Bread

This is one of the first quickbread receipes we loved back when we were avoiding wheat (along with several other foods). We aren't avoiding nearly as much these days, but I still like this recipe.
Cranberry Bread (from the Sophie Safe cookbook):
3 Cups oat flour
1 Cups sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 Tablespoons oil
3/4 Cups orange juice
1 1/2 tsp apple cider vinegar
1 Cup cranberries (roughly chopped)
Mix dry ingredients. Add wet ingredients. Stir in cranberries by hand. Pour into greased loaf pan. Bake at 350 for one hour.
Note: This recipe is naturally vegan and soy free. It is easily gluten free if you use gluten-free oat flour.

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