Cranberry Sage Loaf

Cranberry Sage Loaf

Golden and fragrant from the oven, this gluten-free loaf is studded with jewel-bright cranberries and laced with earthy sage — a combination that is tart, savoury-sweet, and deeply satisfying. The crumb is tender and moist thanks to a whole-food plant-based method built on almond flour, teff, and oats. Serve it warm alongside a festive spread or sliced thick for a next-day toast.

Ingredients
[ ] 3 tbsp chia seeds (for chia eggs)
9 tbsp cold water (for chia eggs)
200 g almond flour (blanched, finely ground)
150 g teff flour
100 g certified gluten-free rolled oats
2 tsp gluten-free baking powder
½ tsp bicarbonate of soda
½ tsp fine sea salt
2 tbsp pure maple syrup
60 ml extra-virgin olive oil (or melted coconut oil)
180 ml unsweetened oat milk (certified gluten-free) or other plant milk
1 tbsp apple cider vinegar
150 g fresh or dried cranberries (if dried, unsweetened
[ ] if fresh, halved)
15 g fresh sage leaves, finely chopped (about 20 medium leaves)

Instructions
[ ] 1. Heat the oven to 180 °C (160 °C fan / Gas 4), lightly grease a 900 g (2 lb) loaf tin, and line it with baking parchment.
[ ] 2. Combine the chia seeds and cold water in a small bowl and stir well.
[ ] 3. Set aside for 10 minutes until the mixture becomes thick and gel-like.
[ ] 4. In a large bowl, whisk together the almond flour, teff flour, gluten-free oats, baking powder, bicarbonate of soda, and salt until evenly combined.
[ ] 5. Add the maple syrup, olive oil, and apple cider vinegar to the oat milk and stir briefly to combine.
[ ] 6. Pour the wet ingredients and the set chia gel into the dry ingredients and fold gently with a spatula until a thick, evenly moistened batter forms. Do not overmix.
[ ] 7. Fold in the cranberries and chopped sage, distributing them evenly through the batter.
[ ] 8. Spoon the batter into the prepared loaf tin and smooth the surface with a wet spatula.
[ ] 9. Bake for 50–55 minutes, until the top is deep golden and a skewer inserted into the centre comes out clean.
[ ] 10. Leave the loaf to cool in the tin for 10 minutes.
[ ] 11. When the loaf has rested, turn it out onto a wire rack.
[ ] 12. Allow to cool for at least 20 minutes before slicing. This firms the crumb and prevents it from crumbling.
[ ] 13. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
[ ] 14. To freeze, wrap individual slices in baking parchment and seal in a freezer bag for up to 2 months.
[ ] 15. Reheat slices from frozen in a toaster or a 160 °C oven for 8–10 minutes.

https://www.cuisinesavvy.com/recipe/cranberry-sage-loaf