BREADS:CHOCOLATE CHIP CRANBERRY BREAD(click here to print)

CHOCOLATE CHIP CRANBERRY BREAD

Ingredients

• 3 eggs, beaten.
• Sweetener or choice: , low carb use ⅓ cup low carb maple syrup, 
• 3 tbsp butter, melted or coconut oil, melted
• ¼ cup unsweetened apple sauce.
• ⅓ cup milk of choice: unsweetened coconut milk or almond milk.
• 1 tsp orange extract*optional.
• 2 tsp orange zest (use a micro plane or a fine grater).
• ½ tsp baking soda + 1 tsp apple cider vinegar mixed in a separate pinch bowl (will be very fizzy).
• ¾ cup fresh cranberries, minced (I chop mine in the processor or blender for a few seconds).
• ½ cup coconut flour sifted,
• 2 tbsp golden flax meal *optional
• ⅓ cup for low carb use chopped low carb chocolate bar,  optional.
• ¼ cup pecans, chopped *optional, can omit for nut free.

Instructions

1. In a large mixing bowl combine: 3 eggs, maple syrup, milk of choice, melted butter or coconut oil, vanilla extract, lemon or orange zest, minced cranberries, and baking soda-apple cider vinegar mixture. Stir together thoroughly.
2. Add to mixture in bowl: coconut flour, golden flax meal. Stir in thoroughly.
3. Add to batter the optional pecans and chocolate chips. Mix in well.
4. Spoon batter into loaf pan and spread evenly in pan.
5. Bake at 375 F for about 28 to 32 minutes, or until tooth pick comes out of center clean.
6. Cool, slice and serve. Store any left-over portions in fridge.

Notes

Nutritional Data for Low Carb Version: Servings: 8, Serving size: 1 slice, Cal: 176, Carbs: 10.8 g / Net Carbs: 6.6 g, Fiber: 4.2 g, Fat: 13 g, Protein: 5 g, Sugar: 2 g

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