The tartness of fresh cranberries and the rich lusciousness of chocolate combine to make a most tempting combination your whole family is sure to enjoy in this gluten-free dessert bread.
Now I won’t pretend that this is health food per se, but it is healthier than many other dessert muffins and dessert breads, due to the limited amount of added sugar, and the addition of things like coconut flour, protein powder, and fresh, raw cranberries.
And cranberries are good for you. At only 45 calories per cup, they have 24% of the RDA (recommended daily allowance) for vitamin C! Plus, they outrank nearly every fruit and vegetable–including strawberries, spinach, broccoli, red grapes, apples, raspberries, and cherries, in disease fighting antioxidants.
While coconut flour, which I often add to my gluten-free baked goods, is 58% fiber. Making it almost double the amount of fiber found in wheat bran. And fiber, which is known to reduce the absorption of sugar into the blood stream, also helps to lower cholesterol, thereby reducing your risk of developing heart disease, diabetes and certain types of cancer.
Coconut flour also has as much protein as is found in wheat flour.
There is often concern about those eating gluten-free foods not getting the right nutrients, so it is good to note that with the addition of coconut flour and protein powder, this dessert bread actually has more protein than if it had been made with wheat flour!
And while some dessert breads may contain upwards of 2 cups of sugar (wow!!!), this recipe calls for only 2 added Tablespoons in the whole thing! Yet I don’t think anyone will ever say it’s not sweet enough. =)
- GF flour mix - 1 1/2 cups
- coconut flour - 1/3 cup
- vanilla protein powder (casein, rice or pea powder) - 1 scoop
- baking powder - 2 teaspoons
- baking soda - 1/2 teaspoon
- sea salt - 1/4 teaspoon
- coconut sugar (Sucanat, organic cane sugar or honey) OR 1 Tablespoon agave - 2 Tablespoons
- fresh cranberries (washed and sliced in half) - 1 cup**
- dark or semisweet chocolate chips - 3/4 to 1 cup
- milk (of your choosing) - 1 cup
- unsweetened applesauce - 1/4 cup
- gently melted coconut oil, butter or vegan butter - 1/4 cup
- 1 egg or 1/4 cup egg whites or *1/4 cup egg replacement -
Preheat oven to 350 degrees Fahrenheit and spray or grease a muffin tin or loaf pan.
Measure and whisk the dry ingredients in one bowl. Add the chocolate chips and cranberries to the dry ingredients and toss together, separating and coating the berries and chocolate. In a separate bowl measure and whip together the liquid ingredients. Fold into the dry ingredients and blend until the dry bits are gone. Scoop into the muffin tin or loaf pan and smooth the top with a spatula. Bake approximately 22 - 25 minutes for muffins and 50 - 60 minutes for the loaf. Toothpick will likely have melted chocolate on it, but should not have wet/moist batter. Cool on a rack. Keep well covered. Reheats quite nicely.
* To make an egg replacement simply measure 1 Tablespoon chia seeds or ground flax seeds and 3 Tablespoons hot water. Stir and allow to sit until it gels. Then add to the liquid ingredients.
** You may use frozen if you aren't able to get fresh.
Aww, look who came to help out while we took the pictures. =)