Gluten Free Cranberry Orange Bread

My daughter has been gluten-free for about six months. I made her this bread for Thanksgiving, and she said it was the best thing she’s eaten in six months. I really enjoyed it too. I’m always looking for ways to use natural sugars and stay away from white processed flour. I buy buckets of groats on Amazon and grind it in my wheat grinder for flour. So this recipe uses fresh-ground groat flour as a white flour substitute. This groat flour is gluten free.

Ingredients

• 3/4 cup fresh orange juice (set aside 2 TBSP of this for the glaze)
• 1 teaspoon orange zest
• 2 tablespoons of olive oil or coconut oil
• 1 large egg
• 2 – 2.5 cups + 1 TBSP fresh ground groat flour
• 1/2 cup chopped pecans or walnuts
• 10 dates chopped (I put a little of the groat flour in with the dates in a food processor to grate them up. The flour keeps them from gumming up)
• 1/3 cup Monk Fruit sweetener
• 1 1/2 teaspoon baking powder
• 1/2 tsp salt
• 1 1/2 cups fresh cranberries cut in half

Orange Glaze

• 1 cup Swerve Powdered Sugar
• 1-2 TBSP orange juice
• 1/2 tsp vanilla extract

Cranberry Orange Bread Directions

1. Preheat oven to 350 degrees. Lightly coat a non-stick 9×5 inch loaf pan with coconut oil
2. In a small bowl, whisk together 3/4 cup orange juice (less the 2 TBSP reserved for the glaze), the zest, the oli and 1 slightly beaten egg. Combine well.
3. In a large bowl, combine the 2 cups of groat flour, monk fruit, dates, baking powder and salt. (Hold out the 1 TBSP to mix with the cranberries in step 5.)
4. Gradually combine the wet ingredients with the dry ingredients.
5. Toss the cranberries with a tablespoon of the groat flour and gently fold into batter. You may have to add the extra .5 cup groat flour if it’s too runny. It needs to be the consistency of a thick muffin batter.
6. Pour the batter into the pan and bake for 55 minutes or until an inserted toothpick comes out clean.
7. Cool in the pan and then transfer to a wire rack for cooling.

Orange Glaze Directions

Mix the orange juice, Swerve powdered sugar and vanilla and blend well. Drizzle or spread on top of the cooled Cranberry Orange Bread.