Low FODMAP Vegan Cranberry Orange Bread

Total time1 hr 30 min

Prep time15 min

Cook time1 hr

4.5

(19)

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
Ingredient note
Ground flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2/3 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
6 tbsp water

For the bread

2 cups all-purpose flour
Chef's tip
Choose 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)
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 2 1/2 teaspoons per serving, so it is likely fine.
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
Ingredient note
A serving of up to about 1/2 cup of cranberries is low in FODMAPs. This recipe contains only about 2 1/2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid cranberries, please tap it and change its rating to Red.
½ cup walnuts, roughly chopped (optional)

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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