Perfect for brunch or an anytime snack, try Chef Gwen's delicious, gluten-free Cranberry Orange Brunch Bread.

Serves: 1 9x5 inch Loaf

Ingredients

Use organic if possible

• 2 cups all-purpose gluten free flour

• 1 cup coconut palm sugar

• 4 Tbsp cold Coconut Oil 

• ½ tsp baking soda

• ½ tsp sea salt

• 1 tsp cinnamon

• 1 Tbsp orange zest*

• ¾ cup fresh squeezed orange juice

• 1 cup chopped orange segments

• 1 cup dried cranberries

• 1 egg

• 2 Tbsp honey

• 4 Tbsp cold grassfed butter (or another 4 Tbsp of Coconut Oil 

* To make enough zest, orange juice and orange segments, have 3 large navel oranges on hand. 

Preparation

1. Preheat oven to 350 degrees and grease (using coconut oil) and lightly flour loaf pan.

2. Place first 7 ingredients into the food processor using the “s” blade and pulse until you get a texture that resembles finely grated cheese.

3. Next, add the orange juice, zest, honey and egg and pulse again until the mixture is combined.

4. Remove batter from food processor and place in a bowl so you can stir in the dried cranberries and chopped orange

5. Spread batter into loaf pan and bake for 75 minutes.

6. Remove bread from oven and let cool at least 20 minutes before taking out of loaf pan.

7. Garnish with fresh orange slices.

8. Bread lasts 5 days refrigerated or one month in freezer.

Option: To make a decadent French toast, cut 1 inch slices of Cranberry Orange Bread and dip each side into a mixture of 3 eggs, ¼ cup almond milk and 1 teaspoon of cinnamon. Place each piece in a hot skillet greased with coconut oil. Cook 2 minutes on each side. Top with maple syrup and sifted powdered sugar.