The pic for this is here:
http://buttoni.wordpress.com/
Made this for breakfast this morning. It’s my first experiment trying to come up with one of my favorite holiday sweet treats. I started with a basic coconut flour recipe and made a few alterations and additions to make it more like my traditional cranberry bread. Came out pretty good.
INGREDIENTS:
8 eggs
½ c. heavy cream
½ c. unsalted butter, melted
1 tsp. vanilla
1/4 tsp. Boyajian orange oil (or ½ tsp. orange extract):
http://www.boyajianinc.com/citrus.html#minicitrus
½ tsp. salt
½ c. + 3 T. coconut flour
1 tsp. baking powder
½ c. Splenda + 2 T. erythritol
1 c. fresh cranberries
½ c. walnuts
DIRECTIONS: Chop cranberries using a processor or blender. Add walnuts and pulse a few times to chop them fairly fine. Set aside for now. For the batter, crack and beat the 8 eggs in a bowl. Add cream, melted butter, vanilla and orange oil/extract. If you have no orange oil/extract, you can substitute 1-2 tsp.grated orange zest. To the wet ingredients, begin adding the dry ingredients in the order listed above. Stir after each addition to well blend all ingredients. Gently fold in the chopped cranberries and walnuts. Pour into a greased or non-stick loaf pan and bake at 350º for 50-60 minutes.
NUTRITIONAL INFO: Entire loaf has 2506 calories, 186.9g fat, 127.1g carbs, 64.0g fiber, 63.1 net carbs, 86.5g protein, 2458 mg sodium. Handy info to have if cutting into a different number of slices than I do.
If cut into 10 slices, each slice will have:
250.6 calories
18.7 g fat
12.7 g carbs
6.4 g fiber
6.3 NET CARBS
8.65 g protein
245 mg sodium