“Can you make this ALL the time?”, my son asked while enjoying a wedge of the cranberry bread I had just baked.  Um…no, actually.  I was getting our freezer ready to load with broths and boiled meat (Yay.  Boiled meat. Very exciting.) so we could resume trying to figure out what bothers my husband’s digestive system and possibly heal it using the GAPS Diet, when I found the bucket of frozen homemade cranberry sauce left over from Thanksgiving.  So, while I was so appreciative that he was so appreciative, I can’t figure out how to make my little guy’s wishes come true in this case without buying one of those cans of sauce from the store, if I can even find one this time of year.  I suppose I’ll have to try subbing raspberries or cherries if I can’t.

When I found the sauce, I decided I’d better just use it up, along with the almond meal I had in the fridge that was left from making almond milk.  I didn’t think it would taste very good at all, just be something for the boys to toast and munch at snack times.  To be honest, it may taste horrible.  I’ve been on GAPS since that day and have been unable to try it.  But I am blogging it anyway, trusting my son’s judgement.  In the least, it’s a dairy free, yeast free, wheat free bread recipe that can double as a dessert for those who avoid such things.  It’s also very low fat.  I think I squeezed every bit of fat from those almonds when I milked them.

Ingredients:

2 c. almond meal.  Mine was still moist from making milk.  If you’re using dry almond meal you may need to add additional liquid to the batter.

2 c. rolled oats

2 tsp. baking powder

1/2 tsp. Himalayan salt, ground

2 small eggs

2 c. whole berry cranberry sauce

1/2 tsp. almond extract

Method:

Heat oven to 350 degrees.

Grease a bundt pan or muffin cups.  Mine are stoneware so only need to be greased.  Metal should be greased and floured.

Sift together dry ingredients.

Combine eggs, cranberry sauce, and almond extract.

Add the wet ingredients to the dry and fold to combine.  Spread into prepared pan or muffin cups.

Bake for 45 min. for bread, probably only 25 to 30 if you choose to make muffins.  Cool in pan for 10 minutes and invert onto a cooling rack.

And…it’s pink!  I guess, if you could find the cranberries this time of year, this bread would make a great Valentine’s Day breakfast.