It was a crazy long day on Monday, but I still managed to find time to bake. So important, don't you think? I wanted to bake something involving cranberries since I recently went on a mad scavenger hunt to find some. Did you know that fresh or even frozen cranberries are an extremely rare commodity in London? Well now you do. I could find thousands of bags of dried cranberries no problem. But thanks to the massive whole foods in Kensington, I came home with a huge bag of frozen red jewels. They're mostly for Thanksgiving cranberry sauce, but it's October and that means it's time for cranberry baking.
Cranberry Orange Nut Bread
Based on the Veganomicon recipe.
- 2 cups self-raising flour (I used a gluten-free mixture)
- 1 cup sugar (I did half sugar, half agave nectar)
- 1 cup fresh (or thawed frozen) cranberries, chopped
- 1/2 cup walnuts, chopped
- 1/2 cup almond milk
- 1/2 cup rapeseed oil
- the juice and zest of one orange
- 1 tsp vanilla extract
I don't want to post the detailed instructions here, so I suggest you get yourself a copy of the veganomicon cookbook :)
Lesson learned: The finished, cooled down bread is extremely crumbly. The recipe needs something else to bind it. Maybe just good ol' fashioned egg replacement powder?