This Cranberry Pecan Bread recipe from The Little Green Spoon (The Irish Kitchen) delivers! It’s paleo, dairy free and gluten free.
1/4 Cup of Honey/Maple Syrup (60ml)
1/4 Cup of Melted Coconut Oil (60ml)
2 1/2 Cups of Ground Almonds (300g)
1 Teaspoon of Baking Powder
1 Teaspoon of Cinnamon
1/2 Cup of Dried Cranberries (75g)
1/2 Cup of Pecans/Walnuts (75g)
Add the eggs, honey and melted coconut oil into a bowl and mix well. In a separate bowl, combine the cinnamon, baking powder and ground almonds. Then add them to the egg mixture and mix well. Roughly chop the nuts and add them to the mixture with the cranberries.
Grease your bread tin with a little coconut oil, then pour the mixture in. Bake at 180’C (350 degrees fahrenheit) for about 35 minutes, or until a knife inserted into the middle comes out clean
Take out and enjoy hot, cold or toasted!
Enjoy, and Be Well,
BCN, CNHP, LDHS