GF Cranberry Pecan Bread

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Ok, this recipe is not in any way paleo.  Not even close.  That said, despite the fact that I have been mostly paleo/primal for the last 2 years this blog gets more traffic from my bread recipes (see here, and here) than anything else.  So, for those that want great gluten free bread that is better than anything you can find in a store, that is moist and tender and doesn’t have a grainy texture or fall apart if you look at it funny, here it is.  This is a slightly sweet bread and is really nice for a change.  I hope you enjoy as much as I did.

Wet Ingredients

3 eggs

1/3 cup expeller pressed melted coconut oil

1/3 cup honey

1 1/3 cup very warm water

1/3 cup dried cranberries

1 T yeast

Dry Ingredients

1 cup sorghum flour

1 cup tapioca flour

1/2 cup ivory teff

1/2 cup dark teff 

1 1/2 tsp salt

1 T plus 1/2 top xanthan gum

1/2 cup chopped raw pecans

Preheat oven to 200 degrees and then turn it off keeping the oven light on.  Heat water (it needs to be pretty hot because when you add it to the eggs etc it will cool down considerably.  After adding the water to your other wet ingredients you want the temperature to end up being about body temperature.)  Add cranberries to soak for a couple of minutes while you get the other wet ingredients assembled.   In the bowl of your stand mixer add the eggs, melted coconut oil and honey and mix well.  Add water and cranberries and yeast and stir until combined. Let it sit so the yeast will proof while you assemble your dry ingredients and prepare your pans.  Using mini loaf pans lightly grease with coconut oil and then line with wax paper.  This doesn’t have to be pretty or exact.  It won’t matter in the end.  Roughly trim the edges of the paper so it doesn’t hang over the sides too far.  In a large bowl sift all of your flours with the xanthan gum and salt.  When your liquid ingredients look all foamy add the dry ingredients with the mixer on medium low.  Mix well.  Scrape down the sides.  Mix on medium speed for 2-3 minutes until well combined.  Add pecans and mix through.  Divide the dough between the two pans.  Coat your hands in melted coconut oil and smooth the tops of the loaves.  Make sure your oven is turned off with the light on and place the pans on the middle rack to rise for 25 minutes.  When the time is up turn on the oven to 350 degrees and set the timer for 38 minutes.  No need to pull the bread out to pre-heat the oven.  When they are done remove from oven and let cool on the counter top, in the pans.  When they are cool enough to touch you can remove from the pans and slice and serve.

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Cranberry Salad

This is too good to not find the time to share.  This recipe is inspired by my friend Stephanie who makes something similar.  Her version has the same basic ingredients but has jello in it.  It is great but I wanted to try something sugar free.  It was her version of this that first introduced me to eating raw cranberries.  Honestly that had never occured to me.  I had only ever had cranberries as cranberry sauce.  I made this a few days ago and it worked out to be a very big bowl. I figured I would never get to the bottom of it and that it was unlikely that anyone else in my family would eat it.  I was wrong on all sides of that thought.  It was all gone in less than 2 days.  True, it was me that ate 90% of it but that may have had something to do with the fact that I hid the bowl in the back of the fridge so it wouldn’t attract attention.  It was super quick to make.  I want to hurry and write this up so I can go make more.  I was thinking about Thanksgiving dinners as I ate this.  We all have experienced the coma that follows the big dinner.  I was always told that it was the tryptophan so something like that in the turkey that makes us sleepy.  I think it is the carbs.  Think about it.  The usual dinner includes stuffing, mashed potatoes, sweet potatoes, marshmallows, gravy, cranberry sauce… and that is all before the dessert.  For me anyway that all spells carb coma.  This salad contains all the flavors of fall without all the carbs.  Enjoy.  And Happy Thanksgiving!

Cranberry Salad

1 12 oz bag whole cranberries

4 peeled oranges cut into chunks

3 small apples – cored (skin left on if they are organic)

3/4 cup pecan pieces

1/4 of a large pomegranate

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1  T honey (optional)

In a large bowl food processor add the cranberries, apples, oranges and pecans.  Pulse until you get a consistency you like.  Transfer into a large bowl and add pomegranate, cinnamon, cloves and honey if you are using it.  Toss to combine.  Adjust to desired sweetness with honey.