This started out as a cranberry bread for stuffing. When it came out, singed on top and souffle-like in the middle, I wasn’t sure what was going to become of it. After peeling off the burnt top (which came off surprisingly easily), I found a treasure. You see, this almost burnt bread had a cake-like texture. It was light and dreamy, and had a wonderful but subtle flavour. We had to use it for our stuffing as it was the only breadish thing we had, but I knew it was destined for greater things. A couple of days later I made it again, this time paying attention to the oven (a hot one that I’m not used to using, that cooks pretty fast even when the temperature is decreased by 25 or even 50 degrees Fahrenheit). I was determined to have this for dessert. Or with some nice warm tea. Or just by itself. And thats exactly what I did!
So maybe you’ve got some leftover cranberry sauce laying around and nowhere to put it? Here is your solution! Its dairy free, and grows very tall in the oven. After growing tall, it sinks – but don’t fret! It is still the lightest cake/bread I have ever made! Mom said it was the best one too =D.
An original recipe by Lauren of Celiac Teen.
3/4 cup cranberry sauce
2/3 cup sugar
1/4 cup oil
3/4 cup cornstarch
2 tbsp sweet rice flour
1 1/4 tsp baking soda
1/4 tsp xanthan gum
1/2 tsp salt
1 tsp vinegar
1/3 cup raisins
1/3 cup sliced almonds
1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 by 5 inch loaf pan.
2. In a large bowl, combine the cranberry sauce, sugar and oil. Then add cornstarch, sweet rice flour, baking soda, xanthan gum and salt. Mix. Add eggs and vinegar to mixture and combine.
3. Fold in raisins and almonds.
4. Pour batter into prepared pan. Bake for 35 to 45 minutes, or until a toothpick inserted in the centre comes out clean.
Note: I used canned whole berry cranberry sauce, but I’m sure a jellied cranberry sauce or a homemade one would do the same thing. Also, feel free to switch out the raisins and almonds for another dried fruit and nut.