Tangerine Cinnamon Loaf
A fresh way to kick off Spring is with this delicious Tangerine Cinnamon Loaf! This dish is completely gluten-free and dairy-free so you can enjoy this sweet treat with no guilt.
- 1/2 cup coconut oil, melted
- pinch salt
- 3/4 cup coconut sugar
- 2 eggs
- 1 tsp. vanilla
5 tbs. tangerine juice (use the tangerines used for the zest. If you don’t have tangerines, use oranges)
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup arrowroot starch
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. turmeric
- 1/4 tsp. ginger
- 1/4 tangerine peel, only orange part, cut into tiny cubes (minced)
- 2 tbs. hemp seeds
- 2 tbs. poppy seeds
Pre-heat oven to 375 degrees Fahrenheit. Grease and flour (using brown rice flour) loaf pan.
In large bowl, mix together coconut oil and coconut sugar with a whisk. Add eggs, vanilla, and tangerine juice.
In separate medium bowl, combine all flours, baking powder, and spices (remaining ingredients).
Add dry ingredients to wet ingredients, mix until combined to form dough. Gently fold in tangerine peel zest.
Spatula dough into prepared cake pan. Sprinkle with hemp and poppy seeds. Bake for about 45 minutes, or until cooked through.
Remove, let cool to room temperature. Keeps for 4 days unrefrigerated. You may freeze for later use.
Recipe by Erica von Trapp for Milk and Eggs