3/4 cup (72 g) almond flour
1/4 cup (57 g) coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1/3 cup (79 ml) maple syrup or honey
2 tablespoons olive oil
2 teaspoons vanilla extract
1 tablespoon orange zest
1/4 cup (59 ml) fresh orange juice
1 cup (75 g) fresh cranberries (frozen or dried work also), lightly pulsed in a food processor or chopped by hand

Method

Preheat your oven to 350°F (180°C, or gas mark 4).
Line a 8 x 5-inch (20.3 x 12.7-cm) loaf pan with parchment paper, and grease any exposed sides.
Add the almond flour, coconut flour, salt and baking soda together and blend well.
Add the eggs, maple syrup, olive oil, vanilla, orange zest and juice to the dry batter and mix until well blended.
Add the cranberries and gently blend until they’re distributed evenly throughout the batter.
Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
Scoop the batter into the baking pan and bake for 45 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
Cool fully and slice. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.

Makes one loaf

URL to article: http://comfybelly.com/2013/11/orange-cranberry-bread/
Recipe from Comfy Belly (www.comfybelly.com)
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