paleo orange cranberry bread

It's nice to do this in three stages, having two of the three ready to pull out and mix quickly. 

Stage One: Measure dry ingredients. Set aside. And label if you're mixing things up later. 

For my triple batch, I used 1 c coconut flour, 1/2 c vanilla protein powder, 1/2 c tapioca starch. 

Stage Two: Layer the cranberries and granulated monkfruit. Add cinnamon and pour vanilla in.

Again- set aside for later (in fridge for up to 3 days) or use immediately. 

Last step: "Fresh (third) stage"

Get eggs and orange juice out. They'll need to be at room temperature. 

I'm making a triple batch, so yes, that's 18 eggs. 

Mix up the orange juice, add that and the oil to the eggs. Mix well. 

Add Stage One dry ingredients. Mix on 3 again. It may be a bit lumpy, that's the coconut flour. Smash it w a fork, scrape and mix again. 

Add Stage Two cranberries and sugar mixture. Blend again. 

Optional: Add orange peel finely (diced or zest).

Preheat oven to 325 F for glass or 350 F for other loaf pans.

I'm using four glass bread pans for my triple batch, sprayed first with 100%pure avocado oil. 

Get each as even as possible. 

Add diced orange.

Bake at 325 for 45- 50 minutes. 

Lovely! If you want it a but sweeter, you can sprinkle some granulated monkfruit on now while it cools.