Low Sodium Vegan Cranberry Walnut Bread

Total time1 hr 30 min

Prep time15 min

Cook time1 hr

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water

For the bread

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ground cinnamon
¾ cup organic cane sugar
⅓ cup neutral oil (such as canola oil or sunflower oil)
¾ cup plant-based milk
2 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup dried cranberries
¾ cup walnuts, roughly chopped

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper, leaving an overhang on the two long sides.
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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