Cranberry almond flax quick bread
December 17th, 2009 | Author: Laura
I originally got a recipe for bread over at Elana’s Pantry. and it was great! but it has a host of things I couldn’t eat so I’ve changed it so much that I figured I can call this one my own without fear of infringement on her recipe rights 
This recipe makes 2 loaves of yummy allergy friendly goodness!
3 Cups Almond Flour
1.5 Cups Rice Flour
3/4 Cup Flaxseed Meal (ground flaxseed)
3/4 TBSP baking soda
1/2- 1 Cups Honey (depends on how sweet you like it)
8 eggs
3 capfulls Vinegar
1/5 – 1/2 Cup Almond Milk
2 big handfulls of dried cranberries
——————-
opt: use grated orange rind, orange extract, or almond extract for an deeper taste
opt: replace almond milk with orange juice
opt: replace cranberries with chocolate chips, blueberries, or raisins and cinnamon
Mix all dry ingredients together (use your hands!) until fully incorporated. in separate bowl whisk eggs until frothy, then add vinegar and almond milk, whisk again. Add honey to dry ingredients and poor egg mixture on top. mix until fully combined – no need to beat.
Pour into 2 pans lined with parchment paper and bake at 350 degrees for 25-35 min until top is deep brown and the bread seems firm. Let cool then slice.
***Cooking with alternative flours means you will have to check on your bread frequently. They can be more temperamental about cooking times than wheat products. and even oven is different. Don’t rely on anyone else’s time estimate!
**** for plain sandwich or dinner bread cut back honey and omit cranberries – you will need to add more non-dairy milk to help moisten the mixture to the consistency the honey made it.
5 Responses to “Cranberry almond flax quick bread”
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As we believe in eating REAL FOODS, we aim to use the most nutrient dense natural foods that our dietary restrictions allow. We use little to no refined sugars and we keep a strictly gluten-free, dairy-free, soy-free and pork-free home. Since all recipes here are dairy-free and many are pareve these recipes are easily used for kosher kitchens. (For this site we have labeled eggs as pareve. However, eggs can often be replaced with an egg replacement for those with alternative convictions)
If you try any of these recipes or tips please let me know how they turned out and if you found any ways to make them more allergy friendly or tastier. I’d love to hear from you!
-Laura
Nibbles&Vittles recipes by
Laura La Fianza under a Creative Commons License.
I have never seen vinegar in bread. Is that normal?
nope not normal, the baling soda and vinegar combine in the recipe right before baking and it takes the place of yeast (which I can’t have) to make the bread rise enough. of course it rises when baking, not before b/c it’s a quick bread. this is the first recipe I’ve done like this and I really like it!
Hi!
I happened across the following recipe and thought of you. Let me know if you try it and if it is good:
Quinoa Currant Scones
1 c quinoa flour (grind fresh)
1 c spelt flour (can you have this?)
1/3 c maple syrup
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 c soft butter (or whatever you can substitute)
1/2 c buttermilk (I’m sure you can sub another milk plus a bit of vinegar, maybe?)
2 tsp orange zest for top of scones
1/2 c dried currents or yellow raisins
Mix above ingredients till moistened. Place dough on a lightly floured board and roll to 3/4″ thick. Using a 2″ round cookie cutter, cut circles of dough. Place on parchment paper. Brush tops with buttermilk (or whatever you use). Preheat oven than bake at 425* for 12 – 15 min or until golden brown.
Licia,
I will have to try that one! thanks
I can’t have spelt (as it’s wheat/gluten) and I don’t know about quinoa – but I am sure I can find a way to replace them. it sound great!
-Laura
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