1cupcranberries, fresh, frozen or driedLightly pulsed in a food processor or chopped by hand.
Instructions
Preheat oven to 350F degrees
Line a 8 x 5-inch loaf pan with parchment paper, and grease any exposed sides.
Add the almond flour, coconut flour, salt and baking soda together and blend well.
Add the eggs, maple syrup, olive oil, vanilla, orange zest and juice to the dry batter and mix until well blended.
Add the cranberries and gently blend until they're distributed evenly throughout the batter.
Let the batter sit for 5 minutes or so to give the coconut flour time to absorb the liquids.
Pour batter into pan and bake for 45 minutes or until the top begins to brown and a toothpick inserted in the center of the bread comes out clean.
Cool fully before slicing. Store covered for a few days at room temperature or in the refrigerator for a few weeks, or seal and freeze for a few months.