Vegan Cranberry Orange Bread

– 3 mandarin seedless oranges (peeled) – 1/2 inch root ginger – 1/4 cup flax meal (soaked in 1/2 cup warm water) – 3/4 cup + 1 tbsp. maple syrup – 1 tsp vanilla extract – 2 cups oat flour – 1 tsp baking powder – 1 tsp baking soda – 1/4 tsp salt – 1 cup fresh cranberries – 1 orange zest

Combine oranges and ginger in a blender and blend it smooth (do not add any water). Strain with the help of a strainer. Press the pulp well with a spoon to squeeze out as much juice as possible and keep the juice aside. Discard the remaining pulp.

Preheat oven at 350-degree Fahrenheit and prepare a standard size ( 8 ½ inch ) bread pan with parchment paper. Keep it aside. – In the soaked flaxmeal combine orange juice, vanilla extract, maple syrup and whip it well.

– In another large mixing bowl combine oat flour, baking powder, baking soda and salt. Mix it well and keep it aside.

– Now, fold in the wet ingredients into the dry ingredients and whip it into a thick batter.

Fold in cranberries and mix the batter.

Then add orange zest to it. Fold again only twice and pour it into the prepared bread pan.

– Place it in the middle rack of the oven and bake it for 50 minutes. Insert a tooth pick to check if it comes out clean. Tur it off and take it out. Let it cool down in the bread pan on a flat surface for 10minutes.

Gently pull it out along with the parchment paper and let it cool completely on a wire rack.