When I got home last night I decided to make a batch of my Power Bagels and also tweaked my recipe a little and added some fresh chopped cranberries along with the dried fruit and seed mix. I also made a batch of mini Cranberry Walnut Loaves. They turned out great and are so cute. The individual loaves can be sliced in half, toasted and buttered or spread with cream cheese or can simply be sliced and eaten as is. These are not sweet loaves or like traditional cake-like "cranberry bread"...these are more like lightly sweetened hearty/rustic bread with dried fruit, walnuts and chopped fresh cranberries. I was inspired by the round loaves of rustic looking Cranberry Walnut bread I saw at Costco last night. If you liked my regular Power Bagels, I think you will enjoy these little mini loaves, too. I'm looking forward to enjoying them for breakfast throughout this coming week.
I'm beginning my Thanksgiving dinner prep this weekend. I'm going to bake my "stuffing bread cubes" and toast the cubes/croutons to get them ready to make my Stuffing (dressing) later in the week. I will also pre-chop onions, celery, etc. so everything is as pre-prepped as can be. I'm also getting ready to make a big batch of fresh Cranberry Orange Sauce here shortly so that is done and out of the way and I'm making enough so I have plenty to enjoy daily up to Thanksgiving too! LOL I snapped a few photos and the easy peasy recipe for my Mini Cranberry Walnut Loaves below. Enjoy!
|This morning's breakfast!|
Mini Cranberry Walnut Loaves
Makes 12 to 14 mini loaves
1/2 cup coconut flour, sifted
2-1/2 cups blanched almond flour
1 cup ground chia seeds
4 teaspoons baking powder
2 teaspoon baking soda
1/2 cup no sugar added dried fruit and seed mixture
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon sea salt, or to taste
3/4 cup granular Swerve Sweetener
8 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons apple cider vinegar
2/3 cup chopped cranberries
6 tablespoons melted coconut oil
Preheat oven to 350 degrees F.
In a medium sized bowl, mix first 10 ingredients together with a whisk to help break up any lumps.
In a small bowl, beat eggs, buttermilk, vanilla and vinegar together. Stir wet mixture into dry ingredients and mix well; stir in cranberries and coconut oil and combine until a dough is formed. Dough will be thick and slightly sticky.
Lightly grease an 8-well mini loaf pan with coconut oil. Using a 3-tablespoon size retractable scoop, place 2 scoops of dough into each mini loaf well of pan. Using slightly moistened finger tips, gently pat down and smooth the 2 scoops of dough out into a loaf shape. Bake for about 23-25 minutes, or until light golden brown and done. Remove from pan after sitting for 5 minutes and cool on wire rack. Allow to cool completely before slicing. Slice with sharp serrated knife.
*Note: These can also be baked on a parchment paper lined baking sheet (shaped and smoothed with moistened fingertips) or in a 6-well mini cake pan or muffin top pan.