This makes a really delicious, dense, loaf of semi-sweet bread. One day I had it with breakfast topped with dairy free butter and raw honey. The next day I toasted it and topped it with sliced avocado. The other afternoon I was craving something sweet so I toasted it and topped it with dairy free butter and a little bit of raspberry jam. Another day, I ate it plain with a salad. It’s very versatile. And of course, you can add any fruit and nut/seed combo you like. Or all fruits or all nuts, or chocolate, or dried ginger, you could add cacao to the recipe to make it really dark and chocolaty, or you could also lower the coconut sugar and make it savory with herbs and garlic. It’s egg free, grain free, refined sugar free, and dairy free. I’m going to work on more egg free, limited ingredient breads over the next couple of months. Most of us with food allergens have the basics on hand but I really love a simple, delicious recipe that we can whip up easily whenever we get the craving.
Cranberry Pepita Bread
2/3 Cup of Arrowroot
1 Cup of Chestnut Flour
3/4 Cup of Coconut Flour
2 teaspoons of Xanthan Gum
3 teaspoons of Double Acting Baking Powder
3 Tablespoons of Coconut Sugar
1/4 teaspoon of Sea Salt
3 teaspoons of Cinnamon
3 Tablespoons of Active Yeast
1/2 Cup of Dairy Free Butter
3 Tablespoons of Grass Fed Gelatin
1 Cup of Warm Water
1 Tablespoon of Vinegar
1 Cup of Organic Dried Cranberries
1/2 Cup of Raw Pepitas
(You’ll need parchment paper and a dutch oven for this recipe.)
Cut two pieces of parchment to line a medium bowl and set aside.
In an electric mixer whisk the arrowroot, chestnut flour, coconut flour, xanthan, baking powder, coconut sugar, sea salt, cinnamon, and yeast to combine. Work the butter through until it resembles pea sized crumbs. Measure the cup of water and add the gelatin into the water mixing quickly with a fork so it doesn’t clump. Microwave for 30 seconds. Add the gelatin mixture and the vinegar to the dry mixture. Beat on medium for 1 minute scraping down sides once or twice. Fold in the cranberries and pepitas.
Lightly form the dough into a ball and place in the parchment lined bowl. Preheat the oven to 475 degrees, cover the bowl with a light towel and set it on top of the stove to rise for 1 hour. At the 30 minute mark, place your dutch oven in the oven with the lid on. If the lid handle isn’t metal, remove the handle by unscrewing it.
At the 1 hour mark, carefully pull the rack out and remove the dutch oven lid. Set it somewhere safe because it will be HOT. Pick up the sides of the parchment and transfer the dough and the parchment to the dutch oven and replace the lid.
Bake for 40 minutes. Turn off the oven and let sit for 10 minutes. Remove bread to cooling rack before slicing.