Sunday, December 29, 2013

Cranberry nut gluten free bread! Yum...

1 cup sorghum
1 cup tapioca starch
1/2 cup almond flour
2 tsp baking powder
3/4 tsp zanthan gum
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/4 allspice
1 cup applesauce
1 cup brown sugar or coconut palm sugar
1/3 cup light olive oil
1 egg
1 tsp vanilla
1 tsp brandy flavor or the real thing :) your choice
1 cup frozen cranberries (I use whole but you can chop them up if you want)
1/2 raw nut mix with pumpkins seeds (this is a mix I mix up myself, but you can use any nuts you like such as pecans and hazel nuts)

In my very new kitchen aide mixer with whisk attachment I placed the sorghum, tapioca, almond, baking powder, nutmeg, cinnamon, allspice and sugar and mixed thoroughly.  Then I added the applesauce, oil, egg, vanilla and brandy and whisked until smooth.  I let the mixer whisk for about 3 minutes, then turned off the kitchen aide and folded in the cranberries and nut mixture.

I used a glass 9 inch bread pan lined with parchment paper, poured the bread mixture in and placed it in a preheated 350 degree gas oven for 60 minutes, then checked it, and cooked it for another 10 minutes. Leave the loaf in the bread pan on a wire rack until completely cool.  Once cool, I pulled it out of the pan and leaving it still wrapped in the parchment paper, placed it in a bread bag until morning, sitting on the counter.  I actually waited until the next morning to cut into it and it was a wonderful experience for the taste buds!   This bread is moist and goes well with coffee or tea or all by itself.

I served this bread with poached eggs and a sausage potato apple hash accompanied with a poached pear with raspberry simple syrup.   Yummmmmm.

Happy eating!  Dawn
Speedwell Forge B&B

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