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Prep Time
15
Cook Time
45
Servings
1
Meal TypeBreakfast

Cranberry Coconut Breakfast Loaf

This gluten-free breakfast bread is a dense and filling treat to start the morning. It can be eaten on its own or with a tart lemon-coconut spread that pairs well with the sweetness of the berries, and it can be served warm or cold.

Ingredients

Instructions

  1. Preheat the oven to 350°F.
  2. Mix the dry ingredients (coconut flour, almond flour, coconut sugar, baking powder and salt) in a mixing bowl. Transfer the mixture to a food processor.
  3. Mix the wet ingredients (melted coconut oil, vanilla extract, beaten eggs and water) with a whisk in a mixing bowl and then pour on top of the dry mixture in the food processor. Process the ingredients until they are fully mixed and there are no dry lumps of flour remaining. Transfer the batter from the food processor into a large mixing bowl and gently fold in the cranberries and chia seeds into the batter with a spatula.
  4. Transfer the batter to a baking pan (9 inches x 6 inches) lined with lightly greased parchment paper. Bake for 40-45 minutes, until an inserted toothpick comes out clean.
  5. Allow the loaf to cool on a cooling rack for 10 minutes before slicing. Serve with the lemon-coconut spread.

Cranberry-coconut breakfast loaf

This gluten-free breakfast bread is a dense and filling treat to start the morning. It can be eaten on its own or with a tart lemon-coconut spread that pairs well with the sweetness of the berries, and it can be served warm or cold.

 

Made With Nutiva

Organic Coconut Flour
Organic Coconut Flour

Certified gluten-free, its rich texture and natural sweetness make Nutiva Organic Coconut Flour great for baking

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Organic Coconut Sugar
Organic Coconut Sugar

With a subtly sweet taste, unrefined and unprocessed Nutiva Organic Coconut Sugar is the smarter sweetener option

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Organic Virgin Coconut Oil
Organic Virgin Coconut Oil

Cold-pressed and never refined, rich in lauric acid and versatile in your kitchen

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