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Shared by: From the book Cooking With Coconut Flour: A Delicious Low-Carb Gluten-Free Alternative to Wheat by Bruce Fife
Preparation Time: 15 Minutes
Cooking Time: 60 Minutes
Servings:
Comments:
Ingredients:
8 - eggs
1/2 - cup coconut oil or butter, melted
1/2 - cup coconut milk
1/2 - cup sucanat or sugar
1 - teaspoon vanilla
1 - teaspoon lemon extract
1/2 - teaspoon salt
1 - cup sifted coconut flour
1 - teaspoon baking powder
1 - cup dried cranberries
1/2 - cup walnuts, chopped
Directions:
Blend together eggs, oil, coconut milk, sugar, vanilla, lemon extract, and salt. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps. Fold in cranberry sauce and nuts. Pour into greased 9x5x3-inch loaf pan and bake at 350 degrees F (175 C) for 60 minutes. Remove from pan and cool on rack.