Gluten Free Cranberry Bread With Butter Sauce |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I love my mom's cranberry bread recipe and have missed it since I went gluten free. This new rendition comes pretty close, but I still need to tweak it a little. Ingredients:
1 1/2 cups pamela's gluten free baking mix |
1 cup whole oats, cooked in almond milk |
1 egg |
1 cup vanilla flavored almond milk, approximately |
1 teaspoon vanilla |
2/3 cup brown sugar |
1/4 teaspoon salt |
1 cup cranberries |
1/2 cup granulated sugar |
1 tablespoon granulated sugar |
1 (8 ounce) can sweetened condensed milk |
1/2 cup butter |
1 tablespoon cornstarch |
1 cup cold water |
Directions:
1. Bread.
2. Preheat oven to 350.
3. Cook oatmeal in vanilla almond milk, add 1 tablespoon butter to hot oats and stir inches.
4. Combine baking mix, brown sugar, and 1/2 cup sugar.
5. Add cooked oats, egg, vanilla, salt, and cranberries.
6. Stir until well mixed. Add more almond milk if necessary to make the consistency medium thick.
7. Line loaf pan with parchment paper so that the paper hangs over all edges. Lightly spray paper with oil and sprinkle with 1 tablespoon granulated sugar. Pour batter into pan. Bake at 350 for one hour or until cake tester comes out clean.
8. Butter Sauce.
9. Melt butter in sauce pan. Add sweetened condensed milk and vanilla. Cook and stir over low heat about 15 minutes until it turns a slightly brown color. Add corn starch mixture a little at a time and stir until the texture is like thin white sauce.
10. Slice bread and serve with warm butter sauce on top.
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