Cranberry Oat Bread ~ Vegan + Oil-free
A festive cranberry bread that uses basic ingredients and deliveries fabulous texture and flavour plus “nutritional bang for your bite”.
An excellent recipe for plant-based eating styles and therapeutic diets, this recipe is oil-free, gluten-free, dairy-free, egg-free and refined sugar-free. Fresh and dried cranberries, apple sauce and maple syrup mixed with oat flour and orange zest make this recipe nutrient-dense whole seasonal ingredients.
The coconut in this recipe not only helps balance the texture but also adds small amounts of healthy fats that make the fat-soluble nutrients like vitamin E present in both cranberries and apples bio-available for absorption = a functional nutrition approach to truly using food as medicine.
- Serves1 loaf
- Cooks in 45-55 mins
- Prep time 15 mins
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Plant Based Vegan
Vegan recipes are plant-based and have no animal products; no meat, no eggs, no dairy and no honey. Plant-based recipes ingredients are made from plants.
- Gluten-free
Recipes are gluten-free. Gluten is a protein found in wheat, barley and rye products. People with autoimmune Celiac disease are allergic to gluten.
- Sugar-free
Recipes are added sugar-free & free from added sweeteners. No refined sugar, cane sugar, alternative sugars, no natural sweeteners like maple syrup & honey.
- Oil Free
Recipes are oil-free and have no added oils as ingredients or for cooking with. An oil-free diet can be beneficial for some cardiovascular diseases.
Ingredients
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Method
Cranberry Oat Bread ~ Vegan + Oil-free
PREHEAT oven 350F | 175C. Line a loaf with parchment paper or grease.
CHOP roughly fresh and dried cranberries. Wash & zest the skin of 1 orange.
WET whisk apple sauce, maple, vinegar, and orange zest until smooth; stir in chopped cranberries
BLEND oats and finely shredded coconut for 45-60sec until you have a very fine and even oat flour.
ADD ALL DRY ingredients to wet and mix until well combined.
POUR into the loaf tin and spread evenly in the tin. Garnish the top with oats and cranberries.
BAKE 45 – 55 mins – start checking after 45 mins. Cooked = top springs back when lightly pressed, inserted skewer comes out clean.
COOL 10 mins in the tin, turn onto wire cooling rack, remove loaf tin + paper, and cool completely before slicing. Slice using a bread knife.
STORE in an airtight container once completely cooled. Freeze whole or in easy-to-grab slices.
Serving Ideas
room temp, warm or lightly toasted.
with coffee, tea, herbal tea or a festive spiced cocktail.
spread with butter, apple butter or pear butter.
Chef tips + Ingredient Swaps + Ideas
OAT FLOUR – you can use store-bought if you would like, but honestly, it is cheaper and tastes fresher with less plastic packaging to make it yourself.
DIY HOMEMADE OAT FLOUR in a blender or food processor, blitz 2 cups of rolled oats into a fine flour (not coarse) texture.
DIY HOMEMADE TAPIOCA FLOUR in a blender or food processor, blitz ¼ cup tapioca pearls to a very fine “flour”.
SWAP COCONUT for coconut flour or use sunflower seeds.
*VINEGAR – the acidity of vinegar or lemon juice helps activate the baking powder + baking soda to help the bread rise.
SWAP MAPLE SYRUP for honey or other syrup sweeteners of your choice.
ADD NUTS | SEEDS use chopped walnuts, pecans, pumpkin seeds, flaked almonds, hemp, or sunflower seeds.
ADD SPICES 1 tsp cinnamon or a blend of your own Pumpkin Spice Blend + learn about the benefits
ADD Chocolate Chips up to ¾ cup – I use fair trade, dark, vegan choc chips.
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