Cranberry LoafSince it was such a dreary, rainy day today, I decided to try a few recipes from Shirley Plant's cookbook for those with food intolerances, "Finally...Food I Can Eat! Looks nice but tastes best when warmed with a nice cup of tea - I invited a friend (cat lover too) over for a taste testing party and a visit by the fire......
Cranberry Loaf
2 cups spelt flour (I used a gluten free all purpose mix) (500ml)
1/4 cup maple syrup(50ml)
1 1/2 tsp baking powder(7ml)
1/2 tsp baking soda(2ml)
1 tsp sea salt(5ml)
1/2 cup margarine(125ml) (lactose free)
1 egg (used 1 tsp. egg replacer plus 2 tsp water)
1 - 2 tsp grated orange rind(5 -10ml)
1/2 tsp grated lemon zest(2ml)
3/4 cup fresh squeezed orange juice (1 large orange)
1 cup raisins(250ml) I omitted these and added a handful of chopped
walnuts
1 cup fresh or frozen cranberries(250ml)
Mix dry ingredients together in a bowl, then cut in margarine until mixture is crumbly. Add in egg, peel and juice all at once. Stir until moist. Fold in cranberries and raisins.
Spoon into a greased 8 1/2 inch (1.5L) loaf pan and bake at 350 degrees for 1 hour.
**Free of dairy, wheat, yeast, corn, sugar, eggs, soy, and nightshades**
2 comments:
that looks gorgeous and i bet it tastes good too! hope this new way of eating is working out well for you and you can start to enjoy food
Thanks, so far so good...no major problems with some new/old food intoductions. Found a source the other day for some mixes for bread that are EXCELLENT -the closest to yeast breads I've had in a few years - I do miss a fresh baked loaf....
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