gluten-free cranberry cinnamon breakfast loaf (with teff and coconut flour)

Hello, dear neighbors! I started making this bread loaf recently, while our son and wife were spending a week with us in our home. You see, they were having cinnamon raisin bread in the morning and the delicious waft was too much for me! No raisins in the house (an ingredient banned for sulfite reasons) but organic dried cranberries. The gluten-free batter is based on one of Irena’s recipes, using eggs (something I don’t usually have in my bread recipes) and a totally magical ingredient, raw apple puree!

Ingredients:

– 4 extra large eggs or 5 if smaller

– 2 Granny Smith or Pink Crisp type apples, roughly 700 to 800 g before peeling and coring

– 40 g chia seeds, ground

– 40 g flaxseed meal

– 100 g organic unsulphured almond meal – adds natural sweetness and fat, with a low glycemic index

– 130 g teff flour, glycemic index 50

– 30 g coconut flour to absorb excess humidity, glycemic index 35
– 1 tsp baking soda
– ½ tsp unrefined all natural sea salt
– 1 tsp organic cinnamon
– 75 g, or more dried organic cranberries; but you can also use chopped dried organic dates and even organic unsulphured chopped walnuts

You will also need : an immersion blender ; also, not a must but good to have : a stand alone food processor to beat the eggs and the batter for you, or a very deep bowl to avoid splattering

How to :

1. Beat eggs quickly, just enough to combine.

2. Grate 225 g of peeled and cored apples. Puree with immersion blender, and add to eggs.

   

   

    In your food processor or a very large and deep bowl, beat eggs and apple puree for 6 to 7 minutes. The mixture will expand and double, even triple, in size! This is when a food processor comes in handy: you can prepare the rest of the ingredients while it takes care of this step for you.
   

   

   Just magical, I tell you!

    

3. Add remaining dry ingredients, still beating, to egg-apple mix. It will deflate but don’t worry. Finish stirring with spatula.
   
   

4. Let batter rest for 10 minutes while preheating oven to 170°C / 340°F, fan forced, or 195°C / 385°F if no fan.

5. Line baking pan with greaseproof paper; shape batter into loaf and place inside pan.
   
   Bake for 50 minutes.
   
   

This bread is truly wonderful for breakfast, toasted and topped with salted butter (or margarine). My husband doesn’t eat it because of the cinnamon which doesn’t agree with him, but it is perfect for my daughter and me right now: we decided to sign up for a 5k race and have started training as we are both, let’s admit it, out of shape. I hate running. So why did I sign up? Because it’s for a good cause…

I started running on my own a couple of weeks ago. To distract my brain from the aches in my legs I focus on my surroundings. They have changed drastically since I started: while still in rural France there were cows and calves peacefully grazing in the fields, bleating lambs encouraging me « Not so fa-a-a-a-ast, not so fa-a-a-a-ast, it won’t matter if you are la-a-a-a-ast! », and a couple of wild animals too : a young roe deer that I scared, and a snail I managed to pass on a rainy morning ! Now in the U.S. running with my daughter (actually, trotting far behind her!), the scenery is very different: there are swans and other birds swimming on the bay, and a lot of other people either cycling, walking or jogging. I hate running, but I have to admit I feel good afterwards. So I will keep doing it until the race is over !

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