Cranberry Walnut Salba Bread (GF)
Description
A colorful, festive bread recipe, perfect for the holiday season. This Gluten-Free recipe is sweetened with agave nectar (one of our personal favorites, introduced to us by Chef Ania Catalano). This recipe uses coconut flower, which expands impressively when baked.
Makes 1 loaf.
Ingredients
1 cup coconut flour
6 eggs
1/2 cup coconut milk
1/3 cup agave nectar
1 Tbsp lemon zest
1/2 cup walnuts, chopped finely
1 tsp baking powder
1 tsp vanilla
1/2 cup coconut oil
1 tsp sea salt
1 1/2 cups dried cranberries
1/2 cup Salba Whole Seeds
1 1/4 cup water
Cooking Instructions
Combine Salba Whole Seeds with water in a medium bowl. Refrigerate overnight (mixture will become gelatinous).
In a large bowl, mix together Salba/water mixture from previous step with coconut milk, eggs, lemon zest, agave nectar, vanilla, and sea salt.
Add coconut flour and baking powder, whisking vigorously to create smooth batter.
Stir batter with a wooden spoon until stiff, then knead by hand until smooth. Then, stir the walnuts and cranberries into the dough.
Transfer the dough into a well-greased 9" loaf pan.
Bake at 350 degrees for 55-60 minutes. Let cool on a wire rack.