Welcome to the last and final week of our Progressive Dinner 2014. Our sponsor this week is Nutiva, and I am so excited to share their products with you, most especially if you’re not familiar with them. You really need to be, because they make quite a difference. I was sent a huge package of goodies to try, everything from Coconut Flour to Coconut Sugar, Red Palm Oil, Chia Seeds, Hemp Seeds and so much more and I’ve spent the past several months playing around with all the wonderful products. I am slightly addicted to Chia Seeds and had planned to add them to this recipe, but promptly forgot. So please feel free to add some to this recipe if you desire.
Nutiva products are all organic and directly from the website:
We found superfoods—nutrient-dense powerhouses that can also be grown and processed in a sustainable way. These are foods that are truly good for you and for the planet. They’re foods like hemp and coconut, chia and red palm. They’re organic, full of vital nutrition, easy to use and delicious additions to your diet.
How can you find products that are better than that? Nutiva has a full line of organic products to enhance your cooking and baking. The coconut oil is my favorite and while I use it for both cooking and baking, I also use it on my skin and it’s AMAZING. The results are outstanding and I don’t know why it’s better than others I’ve used, but it is!
I did a little research about some of these products from the beginning and learned that while you can basically substitute coconut flour for regular flour, there are a few changes that will need to be made to the recipe. In fact, one suggestion is that you increase the number of eggs. One recipe I tried the substitute for had me using an enormous amount of eggs to balance out the product, and while it worked, it bothered me that I needed so many eggs. So I played around with this recipe, and discovered that instead of adding SO many eggs, if I used a little more coconut oil, it seemed to keep the batter moist and the end product was a delicious, moist and soft crumb. That’s all I was going for. So be aware that using new products, may take a little research and trial and error to get it right, BUT, it’s SO incredibly worth it. The pure flavor of these little loaves was proof positive of that.
Cranberry Orange Mini Loaves
- 1/2 cup Nutiva coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 large eggs
- 1/2 cup Nutiva Coconut Sugar
- 1/2 cup Nutiva coconut oil, melted
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1/4 cup fresh orange juice
- 1 cup fresh or frozen cranberries, chopped
- Preheat oven to 350 F.
- Melt the coconut oil over low heat if it is hard. Combine the dry ingredients in a medium bowl.
- In a large bowl, combine the coconut flour, baking soda, salt and Coconut Sugar.
- In another bowl, beat the eggs. Add the orange juice, zest, vanilla and melted coconut oil.
- Whisk until well combined.
- Add the dry ingredients to the wet ingredients. Blend until smooth.
- Fold in the cranberries.
- Grease a mini loaf pan with coconut oil. Scoop batter into the loaf pan about ⅔ full. This recipe made 6 mini loaves.
- Bake at 350 F for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven, allow to cool for 5 minutes and then remove to wire cooling rack.
- Serve with butter, icing or honey.
These little loaves are perfect for breakfast, snack or even dessert. You can drizzle icing over them too, but we liked them just like this.
Don’t forget to check out the rest of the fun Dessert recipes in today’s Progressive Dinner.
Will Cook for Smiles: Coconut Oil Carrot Bread
Adventures in All Things Food: Cheesy Chive Biscuits with Coconut Flour
The Gunny Sack:
Daily Dish Recipes:
Flour on My Face: Coconut Pumpkin Cranberry Bread