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I’m always on the lookout for some new and interesting things to make, especially different breakfast ideas.
I love cranberries and was thrilled to find this recipe from ‘Cooking with Ruthie’. So easy to make and delicious! Freezes well too!
I also loved this late afternoon with a cup of coffee!
Yield: 10 pieces
Preheat oven with dutch oven crock/lid (or cast iron pan/lid) inside to 350°F.
In a large mixing bowl combine white flour, whole wheat flour, milled flaxseed, chia seeds, baking powder, sea salt and cinnamon; whisk to combine.
In additional mixing bowl, combine coconut oil, honey, egg; stir. Add orange zest, orange juice and vanilla; stir.
Make a well in the center of dry ingredients, pour wet ingredients into well and stir until 80% incorporated.
Add 1 cup chopped cranberries, mix just to distribute being careful not to over mix - a few lumps are okay.
Carefully and quickly pour/smooth batter into hot dutch oven crock (cast iron pan), replace lid and cook 20-22 minutes until center is set and edges are lightly browned. Sprinkle loaf with sparkling sugar and allow to cool in crock for 10 minutes. Gently using 2 wooden spoon transfer loaf to cooling rack and cool completely.
Slice and Enjoy!