Last week was our final Farmer’s Market of the season. No more pizza night’s in the park; no more perfectly sweet BC strawberries; no more small batch lemonade syrup or garlicy sweet potato chips. *sniff*
Thank God, the winter Farmer’s Market picks up in only a couple of weeks!
Making the most of the last summer market, I bought a gianormous bag of cranberries. I’m planning to get a head start, canning some cranberry sauce for Christmas, and some jam for Christmas cookies. With what’s left, we’ll have cranberry EVERYTHING until they’re gone! Of course I could (and may still) freeze some… If you ever find yourself with a motherload of cranberries on your hands, simply throw a portion of them (making sure they’re dry) in a freezer bag, and toss it in the freezer. They freeze like a dream.
Since I’m swimming in cranberries, I decided to try them in a few autumn inspired recipes. Here they’ve been baked into a moist loaf. An interesting combination of lemon and cinnamon, sweetened with pure maple syrup, and bursts of fresh cranberries.
Maple Cranberry Loaf
2 cups All-Purpose Flour
2 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
2 tbsp Ground Flaxseed
6 tbsp Water
1 cup Non-Dairy Yogurt (I used coconut)
3/4 cup Pure Maple Syrup (I used Grade 3, Dark)
1/4 cup Canola Oil
1/4 cup Lemon Juice
1/4 tsp Lemon Extract
1 cup Fresh Cranberries, coarsely chopped
1 tsp Sugar (for optional topping)
1/2 tsp Cinnamon (for optional topping)
Preheat oven to 350°F and prepare a 9 x 5 inch loaf pan.
Stir together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Mix the flaxseed and water. Set aside.
Blend the yogurt, maple syrup, oil, and lemon juice until thoroughly combined and smooth. Add the flaxseed mixture and blend well.
Add the wet ingredients to the dry and mix until just moistened (will be lumpy).
Fold in the cranberries.
Spoon the batter into the loaf pan and even out the surface… If using, mix together the sugar and 1/2 teaspoon of cinnamon, and sprinkle over top of loaf.
Let loaf sit for 10 – 15 minutes before placing in the oven.
Bake for 50 – 60 minutes, until an inserted toothpick comes out clean.
Allow to cool for 10 minutes before transferring to rack.