Eosinophilic Esophagitis Friendly Vegan Cranberry Orange Bread
Total time1 hr 30 min
Prep time15 min
Cook time1 hr
4.5(19)
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the bread
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¾ cup organic cane sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp orange zest (from about 1 large orange)
- ½ cup fresh orange juice (from about 1 large orange)
- ½ cup plant-based milk
- ⅓ cup neutral oil (such as canola or avocado oil)
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries, roughly chopped
- ½ cup walnuts, roughly chopped (optional)
Can be omittedwalnuts
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, to make the loaf easy to lift out.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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