It seems that cranberries and oranges are in the front of every grocery store these days. In season, fresh and calling my name, I grabbed a bag of fresh cranberries and some Satsuma's and pondered a recipe.
Cranberry Orange Bread
1 banana, mashed
2 egg yolks (reserve the whites)
4 egg whites (use the yolks for another dish or discard)
1/2 tsp vanilla
1 1/2 cups almond meal (I ground my own)
1/2 cup brown rice flour
Pinch of sea salt
2 tbls grapeseed oil
1 tbls fresh orange juice/pulp + 1/4 tsp orange zest
1/2 cup fresh cranberries
1 tsp apple cider vinegar
1/4 tsp baking soda
In a small mixing bowl, whip the egg whites so that they begin to turn white but not frothy. Set aside.
In a large mixing bowl, thoroughly combine the banana, egg yolk and vanilla. In another bowl sift together the almond meal, brown rice flour and sea salt. Add the dry ingredients in with the wet and mix well.
Add in the oil, orange juice/pulp and zest along with the cranberries. Next, add in the apple cider vinegar and baking soda. Give it a good stir and then fold in the egg whites. Keep mixing until a nice dough forms and all ingredients are incorporated.
Bake at 350° in a greased bread pan (I used grapeseed oil) for about 25 minutes uncovered and 10 minutes covered for a total of about 25 minutes.