Low Iodine Vegan Cranberry Walnut Bread
Total time1 hr 30 min
Prep time15 min
Cook time1 hr
4.8(21)
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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
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¾ cup organic cane sugar
- ⅓ cup neutral oil (such as canola 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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