Gluten-Free Mini Cranberry Walnut Breads {No Refined Sugar, Dairy-Free Option}

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Gluten-Free Mini Cranberry Walnut Breads {No Refined Sugar, Dairy-Free Option}

Giving up gluten doesn’t have to mean missing out on delicious treats during the holidays. You can make gluten-free quick breads with just a few easy ingredients. That’s great news!

These Gluten-Free Mini Cranberry Walnut Breads are drizzled with white chocolate and studded with fresh cranberries and walnuts. Serve a slice with a hot beverage for a cozy, sweet treat. They also make tasty holiday gifts — assuming you can part with them of course!

Walnuts were one nut I often didn’t eat. That is, until I tried Wildly Organic Walnuts. They are raw, soaked, and dehydrated at low temps. These walnuts are simply divine. They are crunchy and definitely lack the tannin-like harshness in regular walnuts.

In addition, since Wildly Organic Walnuts are soaked and dehydrated, they are super easy to chop. In fact, you can simply place them on the counter (or in a zippered sandwich bag) and crush with your hand. They will easily break apart under pressure. That’s a perfect job for littles who want to help in the kitchen — no knives necessary!

Gluten-Free Mini Cranberry Walnut Breads Recipe

This time of year begs for fragrant, comforting quick breads to accompany hot steaming mugs full of coffee or tea (or even Hot Brewed Cacao anyone?). Of course that means I had to whip up this classic flavor combo of cranberries and walnuts. Drizzled with white chocolate, they are an absolute delight to the senses.

Wildly Organic Coconut Sugar makes this bread dark, with almost a caramel-y, molasses-y flavor. It’s not overly sweet, either. Tart cranberries pop nestled among the crunchy bits of walnuts. And a hint of fresh ginger adds a bit of gentle, warming spice.

It’s so simple to mix together and bake, too. Baking in a mini loaf pan helps to achieve a better rise, something that is often a challenge with gluten free baking. I’ve not tried making this in a standard loaf pan for just that reason. Besides, these mini cranberry walnut breads make great gifts!

Some Helpful Tips For Baking Mini Cranberry Walnut Breads

I use a lovely, well-seasoned stoneware mini loaf pan that has 4 wells. I’ve found that quick breads seem to bake better in it if I preheat the pan first. Simply put it in the oven when you turn it on to preheat. Then, right before filling with batter, I lightly brush each well with a bit of coconut oil when baking with almond flour. It tends to stick more, in my opinion.

You can certainly use metal, glass, or silicone loaf pans (just make sure they are mini-sized!). I would grease metal or glass well first. Keep in mind that metal and glass baking pans often bake differently. I would check at 45 minutes, but they should still take closer to an hour. Ovens vary of course, so good to check early to be safe.

The white chocolate drizzle can be a tiny bit finicky, but the end result is a drizzle that hardens dry to the touch. That makes it easier to wrap for gift giving as the drizzle won’t stick to the wrap. It also drips down in lovely streaks, making a stunning looking loaf.

Want That Perfect White Chocolate Drizzle? Follow These Tips!

  • At first it will seem like it’s going to take forever to set up, don’t put it in the fridge and forget about it because all of a sudden it will be solid. No worries, though! Just reheat, the same way you melted the cacao butter initially, whisking constantly until it reaches a good drizzling consistency.
  • If you have a small metal bowl, that is perfect — the heat conducted while holding it on the bottom on your palm will help slow the solidification of the drizzle.
  • I used a melon cutter to drizzle the white chocolate but you can use a fork, knife, whisk, or whatever works for you.
  • Be sure the loaves are completely cool before drizzling, otherwise the drizzle won’t set up properly.

All that’s left now is to brew a nice hot cuppa something seasonal and enjoy a slice (or several) with a good friend!

Will You Give These Gluten Free Mini Cranberry Walnut Breads As Gifts Or Keep Them To Yourself?

Gluten-Free Mini Cranberry Walnut Breads
Giving up gluten doesn't have to mean missing out on delicious treats during the holidays. You can make gluten-free quick breads with just a few easy ingredients. These Gluten-Free Mini Cranberry Walnut Breads are drizzled with white chocolate and studded with fresh cranberries and walnuts. Serve a slice with a hot beverage for a cozy, sweet treat. They also make tasty holiday gifts -- assuming you can part with them of course!
Servings4 Mini Loaves
Prep Time20 minutes
Cook Time1 hour
Ingredients
For The Mini Cranberry Walnut Breads
For The White Chocolate Drizzle
Instructions
Mini Cranberry Walnut Breads
  1. Preheat oven to 350 degrees and prepare baking pan or pans as necessary (such as grease metal or glass pans or preheat a stoneware pan in the oven while the oven is preheating).
  2. In a large mixing bowl, beat coconut oil until fluffy.
  3. Add coconut sugar and beat until well combined.
  4. Add sour cream and vanilla, then add eggs one at a time, beating well after each addition.
  5. In a smaller bowl, whisk the almond flour, coconut flour, tapioca flour, baking powder, baking soda, and salt until thoroughly combined.
  6. Add to the wet mixture, 1/3 at a time, quickly mixing together (don't over mix).
  7. Fold in cranberries, walnuts, and minced fresh ginger.
  8. Divide batter evenly between 4 mini loaf pans, or in the wells of a 4-loaf stoneware baking pan.
  9. Bake in preheated oven for 1 hour, checking at 45 minutes. Loaves should be firm in the middle and pulling away from the sides slightly.
  10. Allow to cool completely before removing from the baking pan(s). Use a thin knife or spreader to run around the edges if necessary to loosen the loaves.
  11. Drizzle with White Chocolate Drizzle and garnish with more chopped walnuts and whole fresh cranberries as desired.
White Chocolate Drizzle
  1. Using a double boiler ((or a sauce pan half filled with water, with a heat-proof bowl that sits firmly on top and not down in the water) heat the water until it boils, then add the cacao butter to the bowl to melt, whisking the cacao butter around occasionally.
  2. Remove the double boiler or bowl and add the coconut milk powder, vanilla, honey, and pinch of salt, whisking until smooth.
  3. Refrigerate for about 20 minutes or until it is thickened. If it becomes solid simply heat over the double boiler again while whisking until it thins to a drizzle consistency.
  4. Drizzle the white chocolate over the breads, working quickly as it will begin to set up fairly quickly. Reheat over the double boiler as needed.

The post Gluten-Free Mini Cranberry Walnut Breads {No Refined Sugar, Dairy-Free Option} appeared first on Wilderness Family Naturals.

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  • Dawn Yoder