Ever since the kids were little and we were doing Five In A Row as part of our homeschooling, I’ve had a craving for cranberry bread every time Thanksgiving rolls around. One of our favorite books from FIAR was Cranberry Thanksgiving by Wende and Harry Devlin. “At the edge of a lonely cranberry bog in New England and the winds were cold at the edge of the sea” lived Grandmother and Maggie. Every Thanksgiving they would each invite someone to share dinner with them. This time around, however, Grandmother does not approve of Mr. Whiskers, Maggie’s guest. He behaves suspiciously and when the secret family recipe for cranberry bread just happens to disappear he is the first one Grandmother suspects.
I love the message of the story, that we cannot judge someone by outward appearances, but rather it is what is on the inside that makes someone a precious friend. I also love that at the end of the book they actually share Grandmother’s recipe for cranberry bread!
So here I sat, gray skies threatening rain and me in want of cranberry bread with a hint of orange and sweetness giving fragrance to the gloomy day. But having put myself on a gluten-free diet I couldn’t make the traditional recipe from the book. Thanks to the Radiant Life free e-book on cooking with coconut flour I was confident and inspired enough to translate the tangy sweet flavors of Grandmother’s recipe into the perfect little gluten-free cranberry muffin. Even my husband, who is not a fan of coconut flour and frequently sighs longingly after the good ol’ days of gluten, said these were great and he could definitely have them again soon!
Cranberry Orange Coconut Flour Muffins
1/4 cup melted butter or coconut oil
3 Tablespoons of buttermilk
1/3 cup maple syrup
1 teaspoon vanilla
1/2 cup coconut flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 teaspoons orange zest (use organic oranges for this)
1 cup fresh cranberries
Preheat the oven to 350 degrees. Butter a 12 cup muffin tin.
In a food processor, blend the eggs, butter, buttermilk, maple syrup, and vanilla until well mixed. Add the orange zest, baking powder, baking soda, salt and coconut flour. Blend until there are no lumps. Add the cranberries and pulse just until they are chopped.
Scoop the batter into the prepared muffin tin – use about 1/4 cup per each. Bake at 350 for 20 minutes or until the tops are just golden and they begin to pull away from the sides of the pan. Allow the muffins to cool in the pan for about 3 minutes before you remove them to a cooling rack. Serve warm with plenty of butter and a little raw honey if desired.
- 6 eggs
- ¼ cup melted coconut oil or butter
- 3 Tablespoons buttermilk
- ⅓ cup maple syrup
- 1 teaspoon vanilla
- ½ cup coconut flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1½ teaspoons fresh orange zest
- 1 cup fresh cranberries, washed
- Preheat the oven to 350 degrees and butter a 12 cup muffin tin.
- In a food processor, blend eggs, coconut oil, buttermilk, maple syrup, and vanilla until well mixed.
- Add orange zest, baking powder, baking soda, salt and coconut flour and blend until there are no lumps.
- Add the cranberries and pulse until they are just chopped.
- Scoop the batter into the prepared muffin tin using about ¼ cup per each.
- Bake at 350 for about 20 minutes until just golden on top and firm to the touch.
- Cool in the pan about 5 minutes.
- Remove gently to a cooling rack.
What are your favorite foods this time of year? What one thing do you crave at Thanksgiving? Share with us by leaving a comment, or replying on Facebook.
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