Thursday, July 19, 2012

Allergy free cranberry and blood orange bread recipe

  • 2 cups Orgran all purpose flour
  • 1 cup sugar
  • 1 ½ tsps baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp Orgran No Egg whisked with 40mls water until thick
  • Juice of 1 blood orange juice (just under ¾ cup)
  • Zest of 1 blood orange
  • 2 tbsps melted Nuttlex
  • 1 ½ cup cranberries

  • In a large mixing bowl, combine dry ingredients.
  • In another bowl, combine the No Egg mixture with the orange juice, zest and Nuttlex.
  • Add the orange mixture to the flour mixture, stirring just until moistened.
  • Gently fold in cranberries.
  • Spoon the mixture into a greased medium bread tin.
  • Shape with damp hands if you wish.
  • Bake at 160-180°C for 60 minutes or until toothpick inserted near the centre comes out clean.
  • Rotate the bread at least once in the first half hour to ensure even cooking.
  • Cool for 10 minutes before removing to a wire rack.

1 comment: