This Gluten Free Cranberry Bread is the perfect bread for your holiday table. Tart cranberries and citrus peel pair perfectly to create a sweet party in your mouth!
Preheat oven to 350 degrees. In a medium bowl combine cranberries, sugar, orange peel, lemon peel and flour. Toss until combined. Grease a 9 x 5 pan with cooking spray and line with parchment paper. Spray parchment paper. Add cranberry mixture to the bottom of the pan.
In a large bowl whisk together flour, cornmeal, baking powder and seas salt. Make a well in the center.
In a small bowl whisk together milk and lemon juice. Set aside for 5 minutes. If using flax eggs in place of eggs, combine 2 tablespoons of ground flax seeds with 6 tablespoons warm water. Whisk and set aside. (Skip this step if using eggs.)
Add milk mixture, cooked quinoa, agave nectar, melted coconut oil, and (flax) eggs to the well in the center of the dry ingredients. Whisk until just combined. Pour on top of the cranberry mixture.
Bake for 50 minutes or until a wooden pick comes out with moist crumbs. Allow to cool on a wire rack for 10 minutes.
Use a serrated knife to flatten the top of the bread. Invert on a plate and carefully remove parchment paper.