Low-Sugar, Gluten-Free Breakfast: Cranberry Oat Bread

By Leta Shy

Updated on 9/15/2014 at 4:08 PM

This quick and easy cranberry oat bread is just what you need when busy mornings prevail. It's also a great addition to your banana bread rotation: the gluten-free bread uses ripe bananas and just a touch of honey to sweeten it, so there's not a lot of added sugar.

Mixing dense oat flour with light rice flour ensures the right texture for this cake-like bread. And since it's also dairy- and sugar-free, you'll feel good about grabbing a 159-calorie slice in the morning.

The Details
Cook TimeAbout one hour
Yield12 squares
Calories159

Adapted from Whole Foods

INGREDIENTS

    • 1/2 cup plus 1/8 cup rice flour
    • 1/2 cup plus 1/8 cup oat flour
    • 3/4 cup quick-cooking rolled oats
    • 1 tablespoon baking powder
    • 1/2 teaspoon fine sea salt
    • 1 1/4 cups ripe mashed banana pulp (about 3 bananas)
    • 2 large eggs
    • 1/3 cup Earth Balance
    • 1 tablespoon honey
    • 1/2 cup dried cranberries
    • 1/4 teaspoon freshly squeezed lemon juice

    INSTRUCTIONS

    1. Preheat oven to 350°F. Lightly grease an 8-by-8-inch pan (or 9-by-5-inch loaf pan) with a small amount of Earth Balance.

    2. Whisk together both flours, oats, baking powder, and salt in a large bowl. Set aside. Whisk bananas, eggs, and Earth Balance together in a separate bowl. Add honey, cranberries, and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not overmix the batter.

    Notes

    Not all oat flour is gluten-free, so if you are concerned about contamination during production, look for oat flour that is labeled gluten-free. Some baking powder may contain wheat starch, so be sure to check labels.