It can be daunting to live a whole foods lifestyle in today’s busy world and make meals that’ll get the whole family around the table. Popular blogger Ali Segersten and functional medicine expert Tom Malttere are a team devoted to teaching their children—and readers—the importance of living a whole foods lifestyle. Nourishing Meals is a cookbook that shows how easy it is to ditch processed foods one meal at a time with 365 delicious, whole food-based, allergen-free recipes that the entire family will love.
Cranberry Orange Bread
Makes 1 Loaf
Gluten ● Grains ● Dairy ● Soy ● Nuts ● Nightshades
¾ cup coconut flour
½ cup arrowroot powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 tablespoon grated orange zest
6 large organic eggs, lightly beaten
1/3 cup melted coconut oil
1/3 cup pure maple syrup
1/3 cup unsweetened applesauce
1/3 cup fresh orange juice
¾ to 1cup fresh or frozen cranberries
Tart cranberries paired with sweet oranges creates a flavorful grain-free rendition of a traditional favorite. Try this bread during the holidays, when fresh cranberries are in season.
1. Preheat the oven to 350°F. Grease an 8 ½ by 4 ½ inch glass loaf pan with coconut oil.
2. In a large bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and whisk together until combined. Fold in
3. Pour the batter into the loaf pan and bake for 50 to 60 minutes. Remove from the oven and let cool in the pan for about 20 minutes, then invert onto a wire rack to completely cool.
Reprinted from NOURISHING MEALS Copyright © 2016 by Alissa Segersten & Tom Malterre. Published by Harmony Books, an imprint of Penguin Random House LLC.