Cranberry Loaf

Cranberry Loaf

This vegan Cranberry Loaf with a low-calorie sugar-free frosting is the perfect dessert or breakfast for the holiday season. The recipe is vegan, gluten-free, refined sugar-free, oil-free, and easy to make.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Breakfast, Dessert

Servings: 10 slices

Ingredients

Dry Ingredients:

·         1 1/2 cups Bob's Red Mill 1 to 1 Baking Flour (200 g)

·         3/4 cup Bob's Red Mill Natural Almond Flour, Super Fine (80 g)

·         3/4 cup Now Foods Real Food, Xylitol (150 g)

·         1 tsp baking powder

·         1/2 tsp baking soda

Wet ingredients:

·         2 flax eggs (2 tbsp ground flax seeds + 6 tbsp water)

·         1 1/2 cups Eden Foods Organic Dried Cranberries (200 g)

·         1 cup plant-based milk (240 ml) (*see recipe notes)

·         2 tbsp lemon juice or lime juice or orange juice

·         1 1/2 tsp Simply Organic, Madagascar Pure Vanilla Extract

Frosting:

·         6 tbsp Now Foods Real Food Organic, Erythritol, Naturally Sweet

·         1 tsp lime juice or lemon juice or orange juice

·         1-2 tbsp Edward & Sons Let's Do Organic, Organic Creamed Coconut

Instructions

1.            To make the flax eggs, put 1 tbsp ground flax seeds into a small bowl, add 6 tbsp water and mix with a whisk. Set aside for 5 minutes.

2.    Put all dry ingredients into a bowl and stir until there are no clumps.

3.    In a bowl, mix all wet ingredients (except the cranberries) with an electric hand mixer and pour the mixture into the dry ingredients. Stir with a whisk. Now fold in the cranberries.

4.    Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the loaf pan.

5.    Bake in the oven at 356 degrees F (180 degrees C) for about 40-50 minutes. The cranberry loaf is ready when a toothpick comes out almost clean (don't overcook it). Let it cool in the fridge.

6.    For the frosting: Put the Erythritol in a food processor or coffee grinder and mix until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the coconut cream and the lime/lemon juice. If the frosting is too thick add more milk or lime/lemon juice. If it's too thin add more Erythritol.Spread the frosting onto the loaf and put it in the fridge until the frosting is hard. Enjoy!

Source  https://elavegan.com

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