Tag Archives: cranberries

Cranberry Orange Coconut Flour Muffins

cranberry orange coconut flour muffin resized titlesEver 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 dinnerCranberry Thanksgiving book cover 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

6 eggs

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.

Cranberry Orange Coconut Flour Muffins
Recipe type: quick bread
Serves: 12
Inspired by Grandmother's secret cranberry bread recipe in the book Cranberry Thanksgiving
  • 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
  1. Preheat the oven to 350 degrees and butter a 12 cup muffin tin.
  2. In a food processor, blend eggs, coconut oil, buttermilk, maple syrup, and vanilla until well mixed.
  3. Add orange zest, baking powder, baking soda, salt and coconut flour and blend until there are no lumps.
  4. Add the cranberries and pulse until they are just chopped.
  5. Scoop the batter into the prepared muffin tin using about ¼ cup per each.
  6. Bake at 350 for about 20 minutes until just golden on top and firm to the touch.
  7. Cool in the pan about 5 minutes.
  8. Remove gently to a cooling rack.

cranberries resized precious friend titles

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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Fresh Cranberry Sauce

cranberriesGrowing up I was never a big fan of cranberry sauce – that jellied stuff from a can just didn’t do anything for me.  Then, probably 20 years ago now, I saw a tv chef promoting a way of cooking that used only fresh ingredients instead of processed foods. That was years and years before I ever heard about Weston A. Price or the traditional foods movement. Watching this woman demonstrate several holiday dishes using mostly real, fresh ingredients I knew they just had to taste great. I grabbed pencil and paper and wrote down the recipe, bought the ingredients and gave it a try. For the first time in my life I was able to really enjoy cranberry sauce!
About seven years ago, when I learned about unrefined sweeteners, I changed up the cranberry sauce to make it totally fresh and unrefined by ditching the white sugar.  I make mine this way now exclusively. Here I offer a choice of either sucanat or honey as a sweetener. If you choose the honey be sure to use a mild, light colored honey rather than an assertive one. Orange blossom or clover would be a good choice. Sucanat is stronger flavored with a hint of molasses. Another option might be coconut sugar. Just don’t use agave as that one is highly refined. This recipe can be made up to two days ahead and stored in a glass or other non-reactive container in the refrigerator.
cranberry sauceFresh Cranberry Sauce

1 package fresh cranberries, organic if you can find them (12 oz.)
1 large orange, organic if possible
1/2 tsp ground ginger
1/8 tsp ground cinnamon
3/4 cup honey OR sucanat (plus a little more to taste)

Wash the cranberries and pick out any shriveled or rotten ones. Place the berries in a medium saucepan.
Wash the orange, scrubbing the peel well. Use a microplane grater or a citrus zester or a vegetable peeler and zest about a tablespoon of orange zest. (The zest is the colored portion of the citrus peel.) Add the zest to the cranberries. Cut the orange in half and squeeze the juice into a bowl or measuring cup. You need about a 1/2 cup of liquid so if your orange isn’t very juicey you can add a little water to make up the difference. Room temperature fruit gives more juice than straight-from-the-refrigerator fruit.
Place the orange juice and the ginger and cinnamon into the saucepan. Stir in the honey or sucanat and place the saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. When it comes to a boil turn the heat down a bit to a simmer and allow the berries to simmer for about 10 minutes. Stir occasionally. At about halfway through the cooking time taste the sauce. If it is not sweet enough for your taste you can add a little more sweetener – probably up to 1/4 cup more if desired.
Continue to simmer and stir while the berries pop and the mixture cooks. Remove from heat after ten minutes total cooking time and allow the sauce to cool somewhat. Mixture will thicken as it cools. At this point you can pour it into a serving bowl or into another container to chill.