ALMOND CRANBERRY BREAD

INGREDIENTS

• 1 cup plus 2 tablespoons white whole-wheat flour
• 1 cup almond flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 eggs, yolks and whites separated
• 1/3 cup organic canola oil or avocado oil
• 2/3 cup maple sugar or coconut sugar
• 1/2 cup fat-free milk, lactose-free if desired
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 1 cup cranberries, roughly chopped in food processor
• ¼ cup sliced almonds
• 1 tablespoon turbinado sugar, optional

INSTRUCTIONS

1. Preheat oven to 350ºF. Coat a 8.5×4.5×2.5-inch loaf pan with cooking spray.
2. Whisk white whole-wheat flour, almond flour, baking powder, and salt in a medium bowl.
3. Beat egg whites with a hand-held mixer on high until medium peaks form.
4. Whisk egg yolks, oil, maple or coconut sugar, milk, vanilla, and almond extract in a large bowl. Add the almond flour mixture and stir to combine with a silicone spatula. Fold the egg whites into the batter until only a few streaks of whites remain. Fold in cranberries until just combined. Spread into the prepared baking dish. Top with almonds and turbinado (if using.)
5. Bake until the bread has risen, is deeply golden brown and springs back when lightly touched on top, 45 to 50 minutes.

1. NUTRITION

   • SERVING SIZE: 1 slice
   • CALORIES: 252
   • SUGAR: 10 g
   • SODIUM: 155 g
   • FAT: 15 g
   • SATURATED FAT: 1 g
   • CARBOHYDRATES: 25 g
   • FIBER: 4 g
   • PROTEIN: 6 g