I discovered a fabulous new recipe site via my favorite time-suck, Pinterest. The site is Against All Grain. There’s a wealth of fabulous recipes that are grain free. If you are following a gluten free diet, specific carbohydrate diet, or paleo diet, this is a great resource. Of course, I headed right to the baked good section and found a recipe for cranberry lemon loaf. Perfect! I had a bag of fresh cranberries still sitting in my fridge from before Christmas when I bought them with the fantasy of stringing popcorn and cranberries for our Christmas tree for an Old New England Christmas look. That idea quickly went out the door with the all the hustle and bustle that has become the Christmas season. (Although I do look back fondly of the forced labor we kids had to endure stringing popcorn and cranberries every Christmas.) And so I digress. Anyways, I gave it a whirl and it turned out fabulous. Definitely something I will be making again. Although with cranberries off the store shelves already it may have to wait until next Christmas.
Here is a link to the recipe.
I made a few substitutions based on what I had on hand. For the 1/2tsp of cardamom, I used 1/2 tsp cinnamon and about 1/4tsp ginger. For the palm oil or unsalted butter, I just used regular salted butter and omitted the 1/4tsp of salt the recipe called for. I also used fresh cranberries which were delish! I opted not to do the frosting, because I didn’t have all the ingredients and it seemed a bit time consuming with the cashews and all. With the honey, you really didn’t need the extra sweetness of the frosting. It was perfect as is. I have eaten this every morning for breakfast this week…warm with a touch of butter…..a perfect pairing with a hot cup of coffee in the morning!
I don’t have any pics as I left my loaf in the pan overnight and then it didn’t want to come out. It’s a bit crumbly (to be expected), so I didn’t have any photo worthy slices either. But, trust me, its the best grain free bread I have ever had.