Tuesday, 21 May 2013

White Chocolate & Cranberry Loaf (gluten and egg free)

This is a super fast recipe that we use a lot on our house. It is so easy the girls can make it themselves! It keeps very well in the cupboard and it also freezes well.

These make beautiful gifts-in-a-jar (layer dry ingredients in a pretty jar with instructions on a nice label) for family and friends with gluten and/or egg issues.

Note: I use Australian standard measures, therefore 1 cup = 250mls.

White Chocolate & Cranberry Loaf
(gluten and egg free)

  • 1 cup dessicated coconut
  • 1 heaped cup gluten free self-raising flour
  • 1 lightly packed cup of brown sugar
  • 1/2 (that is half) cup of white chocolate chips
  • 1/2 (that is half) cup of dried cranberries
  • 3/4 (that is three quarters) cup milk, or milk alternative


Preheat oven to 180C.

Mix all dry ingredients together in a bowl. Add milk and mix until combined.

Pour into greased loaf tin and bake for 40-45 minutes, or until done. Leave to cool in pan for 5 minutes before turning out on to a wire rack to cool.

Serve with spreadable butter (post and video to come). Yum!

White Chocolate & Cranberry on the right


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