I’m officially a deer hunter’s widow for the next 5 days while the hubs is off gallivanting in the woods attempting to track down a deer or two with my family. It’s the one time of year he is able to get away from work and family […]
I am so impressed with my husband right now. For his work, the managers take turns bringing a Friday breakfast selection for everyone to munch on. Jason has decided that he (meaning me) should bake up some healthy breakfast items and provide the team with a new perspective on what makes a great delicious breakfast focusing on items that are gluten and dairy free. One of his teammates is allergic to both wheat and dairy so he often is left without being able to participate in the breakfast buffet camaraderie as it many times means sugary donuts, muffins and the like. This Friday will be very different. He will be able to sample every single dish. This Cranberry Orange Breakfast Bread is one of 4 breads/muffins/donuts that I will be making. One of the other breakfast bread options will be this marbled chocolate pumpkin muffin. In addition to 2 egg dishes (a quiche similar to this one, and some prosciutto egg cups), there will plenty of fresh fruit for the taking. I think that everyone will be quite impressed with how delicious a healthy breakfast really can be.
Cranberry Orange Breakfast Bread uses oat flour in place of traditional wheat. Note for anyone allergic to wheat that you need to be sure that this is certified gluten free in order for it to be safe to eat. If you don’t have oat flour, you can make it! Take some rolled oats, pulse them in a food processor or blender until it’s fine enough to resemble a grainy flour. This discovery has me giddy. Not only are oats more accessible than other non-wheat flours like coconut flour or almond flour, you can sub it 1 for 1 in place of wheat flour. So far, I’ve had no issues doing just that with great results. The oats lend a slightly sweeter and nuttier flavor to baked goods. It’s pretty much God’s gift to gluten free baking. I mean, who wants to use 5 or so flours as in many gluten free recipes?!?! I, for one, do not.
So I leave you with visions of cranberry orange breakfast bread to dance in your head. Fuel for your day without the sugar crash an hour later. It’s the way breakfast was intended. Every last crumb to be savored, bite by bite in true breakfast bliss.
- 1 egg
- ¼ cup coconut oil, melted
- juice of one orange (approx. ¼ cup) plus the zest
- 2 teaspoons vanilla
- ½ cup maple syrup or honey
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups oat flour
- ½ teaspoon nutmeg
- 1½ cups whole fresh cranberries
- Preheat oven to 350 degrees.
- Whisk wet ingredients together in a bowl and set aside.
- Stir dry ingredients (except cranberries) in a bowl and then gradually add wet ingredients into dry.
- Mix well and then stir in the cranberries.
- Pour batter into a lightly greased loaf pan.
- Bake for 40-45 minutes until golden and toothpick inserted in center comes out clean.