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Cranberry Pomegranate Sauce Sticky Bread

2 Tablespoons Ground Flax Seeds (or Use Regular Eggs)
5 Tablespoons Warm Water (omit If Using Regular Eggs)
1 cup All-purpose Flour
1/2 cups Whole Wheat Flour
1- 1/2 teaspoon Ground Cinnamon
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
13 cups Coconut Milk
23 cups Granulated Sugar
13 cups Unsweetened Apple Sauce (option To Use Coconut Oil Here)
1/2 teaspoons Fiori Di Sicilia Extract (my Secret Ingredient) Or 1 Tsp Vanilla + 1 Tsp Orange Zest
1 cup 1 Cup Pomegranate Cranberry Sauce (recipe Above Or Use Your Own)


Preheat oven to 350 degrees F. Combine the ground flax and water in a small bowl to create your flax eggs; set aside for about 15 minutes until the water and flax create an egg-like mixture. Add the flours, cinnamon, baking soda, and salt to a medium mixing bowl. Whisk to combine. In another medium mixing bowl, whisk the coconut milk into the sugar until creamed. Add the applesauce, mix into the sugar mixture. Stir in the flax eggs and extract, then pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 23 of the cranberry sauce so that it creates ribbons of cranberry. Spray 3 mini loaf pans (3 x 5.75 inches) with oil. Divide the mixture into the pans. Take the remaining 13 of cranberry sauce and scatter dollops of sauce across the top of each bread. Bake for 35-40 minutes, or until a toothpick inserted into the center of the bread comes out clean. Cool and slice. This bread is super moist. I love to slice it for breakfast, put it under the broiler for a few minutes and add a little butter. Crispy top + moist interior = yum! NOTES *if your cranberry sauce is watery, either strain it or reduce other liquid in the recipe. Inspired by ohmyveggies.com

Source: tastykitchen.com