Cranberry Lemon Loaf

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2 cups Gluten Free flour (Red Mill)

1 tsp baking powder

1 tsp salt

3/4 cup pure Agave

2 tsp lemon extract

1/2 cup chopped fresh cranberries

2 eggs (OR substitute 2 Tbsp of Flax Seed + 6 Tbsp boiling water)

1/2 cup unsweetened Almond Milk (or other non-dairy milk substitute)

2 tsp chia seeds

1 Tbsp fresh lemon zest



Preheat the oven to 350 degrees F.

In a large bowl, combine the flour, baking powder, salt and chia seeds.

Once combined, make a well in the middle of the dry mixture, and combine agave, eggs (OR flax seed), lemon extract, and Almond Milk. Mix thoroughly in the center of the bowl to combine the wet ingredients, and then start to gradually combine with the flour mixture.


Pour the mixture into a greased bread pan, and then sprinkle lemon zest on top. Place in the oven for about 20-25 minutes, or until lightly browned on top. To test if it is ready use a small knife or toothpick to poke the center of a bread. If when you pull the utensil out it is clean, then your bread is fully cooked!

Cool on cooling rack for a few minutes and then ENJOY!

Best served with Earth Balance butter on top. Delicious!





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