Vegan And Gluten Free Cranberry Orange Bread Recipes
VEGAN AND GLUTEN FREE CRANBERRY ORANGE BREAD
I made a new friend at church who is a pure vegan and also a gluten-free one. We had a church event where I had offered to bring muffins, but had never tried making a "bread" that was both vegan AND gluten-free before. So after some research, some adjustments, and combining what seemed best from a couple of recipes I found this...
Provided by Penny Burdge
Categories Other Breads
Time 50m
Number Of Ingredients 10
Steps:
- 1. In a medium bowl, blend together sugar, egg replacer, water, and oil.
- 2. Whisk in the orange juice.
- 3. Add the biscuit mix, cranberries, nuts and orange zest to the liquid ingredients, and blend gently just until combined. Be careful not to beat or overwork the dough.
- 4. Scoop the dough into a greased bread loaf pan. Bake at 350° for about 30-35 minutes.
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- Preheat the oven to 350F. Mix the Ground Flax with Water in a small bowl, and set aside to let thicken for 5 minutes. Once thickened, add in the Coconut Milk, Vanilla, Coconut Sugar, Applesauce, ACV, and Orange Zest, whisking until well-combined.
- Toss the Fresh Cranberries in 1 tbsp of Oat Flour, then set aside. Add the Oat Flour, Baking Powder, Baking Soda, and Salt to a separate, larger bowl and whisk well. Pour the wet ingredients into the center of the bowl. Once there are no more clumps, fold in the Cranberries.
- Pour the batter into a greased or lined 8×3″ loaf pan, and bake in the middle rack of the oven for 45-47 minutes, or until a toothpick comes cleanly out of the center. Remove from the pan immediately and transfer to a baking rack to cool completely.
- To make the optional glaze, whisk the Melted Coconut Butter, Maple Syrup, Vanilla, and Orange Zest together. The mixture will thicken up while you are whisking; “thin” it out by slowly adding Warm Water to the bowl until the icing reaches your desired consistency. Spread it over the bread, and top with Orange Zest! The “glaze” will harden as it cools.
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