- 1/2 cup Bob’s Red Mill Almond Flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 cup fresh cranberries
- 1/2 cup milk chocolate chips
- 1 cup California Olive Ranch extra-virgin olive oil
- 2/3 cup light brown sugar, packed
- 2 large eggs
- 1/2 vanilla bean, scraped
Preheat oven to 350F. Grease a loaf pan with a little olive oil. Set aside.
Whisk together flours and baking powder and stir in fresh cranberries and chocolate chips. Reserve.
In a medium bowl, whisk together the California Olive Ranch extra-virgin olive oil, sugar and eggs. Add vanilla and incorporate.
Add dry ingredients to the wet ingredients and stir until incorporated.
Pour into loaf pan and bake for 35-45 minutes, until bread is done. To check doneness, touch the center of the cake, and if it springs back, it’s ready.
Chef's Note: When baking with olive oil, you want oil that will not only add moisture to your baked goods, but will also add a layer of flavor.
California Olive Ranch extra-virgin olive oil is just that; it brings a delicate buttery taste and a mild underlying olive depth that pairs perfectly with the
nuttiness of Bob’s Red Mill Almond Flour.
Using almond flour in quick breads provides flavor, but more importantly, a supportive crumb structure. Living in New England, fresh cranberries were an obvious addition
to cut the sweet buttery taste and add some tartness. Milk chocolate chips can be substituted for dark chocolate chips as well. Serve with fresh cranberries as a treat for
a holiday brunch or top with whipped cream and shaved chocolate for a special dessert!
Recipe courtesy of Marnely Rodriguez, Cooking with Books.