Cranberry Orange Coconut Flour Bread

February 25, 2015
4 Ratings
  • Serves 1
Author Notes

I have always loved math. In school I excelled, and it wasn’t because I’m impulsive or competitive. In the face of competition I wither and shrink away, hoping no one will notice my absence. My math skills certainly haven’t predicted my current income, unless the relationship between math and income is inverse. I love math because its clean. It’s formulaic, and it makes sense. At least, it did.

I took math through college all the way up to the point where it starts to get weird. At some point calculus turns into logic. For me, logic was essentially the same as philosophy. There’s nothing worse than searching for answers to questions that have no answer. Stop wasting my time.

Since dropping that woo-woo math in 2009, the only use I’ve had for math is balancing my checkbook, which could more accurately be described as Finding Money Where There is None. Instead I became a social worker, which sounds like a great career for peace-loving hippies, but is actually not so great for introverts and people who dislike conflict. It’s not all puppies and roses out there people. —Libby Louer

What You'll Need
  • 6 eggs
  • 1/2 cup coconut flour (Best deal I’ve found)
  • 1/4 cup honey (Raw is best, if you can afford it)
  • 1/4 cup orange juice
  • 1/4 cup cranberries
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • orange zest – however much you’re able to get is fine.
  1. Preheat oven to 350. Mix all the ingredients except cranberries together in a large bowl and beat with a hand mixer. Add the cranberries. Pour the mix into a loaf pan lined with parchment paper. (I use this unbleached kind.) Bake for 35-40 minutes until a toothpick inserted into the center comes out clean. In my oven this was 37 minutes exactly, but all ovens vary.

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