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無麩質·蔓越莓香橙蛋糕 Gluten-free Cranberry Orange Bread

無麩蛋糕, 無麩質蔓越莓香橙蛋糕, Gluten-free Cranberry Orange Bread, AAFC, 無憂食譜, 無麩質, 蔓越莓香橙蛋糕, 香橙蛋糕

材料:

無麩質1:1烘焙粉 285克
蔓越莓乾 150克
椰子糖 150克
泡打粉 1.5茶匙
肉桂粉 1茶匙
鹽 1茶匙
梳打粉 1茶匙
橙汁 170毫升
菜油 65克
雞蛋 1隻

步驟:

1.預熱焗爐至350度,模具掃上油。

2.切碎蔓越莓乾。

3.將烘焙粉、椰子糖、泡打粉、肉桂粉、梳打粉、鹽混合,加入橙汁、菜油及雞蛋攪拌。

4.將蔓越莓乾加入麵糊攪勻,倒入模具。

5.放入焗爐,焗約55分鐘至麵糊全熟。

6.放涼後切片即可享用。

Ingredients:

Dried Cranberries 150g
1:1 Gluten-free flour 285g
Coconut sugar 150g
Baking powder 1.5tsp
Ground cinnamon 1tsp
Salt 1tsp
Baking soda 0.5tsp
Orange juice 170ml
Vegetable oil 65g
Egg 1pc

Steps:

 

1.Preheat the oven to 350 degrees Grease a loaf pan with oil.

 

2.Chop dried cranberries coarsely.

 

3.Whisk together the gluten-free flour, granulated sugar, baking powder, cinnamon, salt, and baking soda in a large bowl. Add the orange juice, vegetable oil, egg, and vanilla extract. Mix until a smooth batter forms.

 

4.Add dried cranberries into the batter and pour into the load pan.

 

5.Bake until a cake tester inserted into the loaf comes out clean, about 55 minutes.

 

6.Cool bread in pan for 15 minutes and cut bread into slices. Enjoy.

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