I find cranberries so appealing because of the bright red color and the tart taste. Cranberries are relatively low in sugar and are packed with minerals like potassium phosphorous and calcium. This gluten free cranberry bread is an adaptation from an old recipe I had in my recipe folder of a 1994 Vegetarian Times magazine. Talk about a blast from the past! Enjoy this bread for breakfast or as a dessert. Either way, I know you will love the satisfying taste and texture. Bon Appétit!

In a large bowl, add the following dry ingredients and mix gently:

4 cups almond flour

1 cup ground flax seeds

2 cups fresh cranberries

1 cup sunflower seeds

½ cup xylitol or sweeten to taste with Stevia

4 tsp. baking soda

2 tsp. aluminum free baking powder

1 tsp. salt

In another bowl, whisk the following:

6 tbsp. grapeseed oil

4 eggs

2 cups cranberry Kombucha or unsweetened cranberry juice

Add the wet ingredients to the dry and stir.

This recipe makes 2 loaves, so divide the mixture and pour into 2, well oiled, glass loaf pans.

Bake at 350 for 45 minutes or until the center is done. Let cool before serving.

Enjoy.