Gluten Free Vegan Serves 12
- 1 Cup Almond Flour
- 1 ½ tsp Baking Powder
- ½ tsp Baking Soda
- 1 Cup Coconut Flour
- 2 Tbsp Fresh Orange Zest
- 1 ½ Cups Fresh Cranberries
- ½ tsp Sea Salt
- ¼ Cup Vegan Butter
- ½ Cup Walnuts Coarsely Chopped
- 1 Cup Coconut Sugar
- ¾ Cup Orange Juice
- ¼ Cup Coconut Yogurt Vanilla
Directions:
Preheat the oven to 350 degrees. Pretreat a 9×5 inch loaf pan with non-stick option of choice (I prefer parchment paper). Whisk together flour, baking powder, soda, and salt. Stir in zest, cranberries, and nuts. Set aside. In a large bowl, cream together butter, sugar, and yogurt until smooth. Stir in orange juice and beat in flour mixture until batter is wet. Pour the batter into the pan and bake for 1 hour or until a toothpick comes out clean. Let sit for 10 minutes in the pan before turning out and letting cool on a wire rack. Wrap in foil or container of choice for storage.