My friend, Liz, brought over this delicious sweet bread (what a great neighbor!) and she asked how it could be made healthier. I'll give you the “before” and “after” version of the ingredients next to eachother and show you how simply this can be done. I turned them into cranberry white chocolate chip muffins. 🙂
Cranberry White Chocolate Chip Muffins
Here's the original recipe and the changes I've adapted to make it better.
- 2 cups all-purpose flour > lately I love using Einkorn flour.
- 3/4 cup white sugar > organic palm sugar
- 3/4 teaspoon salt > Sea Salt
- 1 1/2 teaspoons baking powder > I use this kind with no aluminum
- 1/2 teaspoon baking soda > I use this kind
- 1 cup chopped dried cranberries > organic isn't hard to find
- 1/2 cup white chocolate chips > I added just a few extra, shhh
- 1 Tablespoon orange zest > I used 3 small organic oranges, then squeezed them for the juice (needed below)
- 1 egg > best are eggs from pastured chickens
- 2 Tablespoons vegetable oil > this is an important change: 2 T. softened butter, best if it's pastured butter
- 3/4 cup orange juice > fresh squeezed, from 3 small organic oranges
- For bread: preheat oven to 350*. Grease (with a cold stick of butter) one 9 x 5″ loaf pan. Combine the flour, sugar, salt, baking powder and baking soda. Add the cranberries and white chocolate chips, stir to coat with flour. Combine the egg, oil, orange juice and grated orange peel. Add the egg mixture to the flour mixture and stir until just combined. Spoon the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until a toothpick comes out clean. Let bread sit for 10 minutes and then remove from the pan and place on cooling rack. Let cool completely before slicing.
- I made 12 muffins instead of a loaf of bread. 350* 20-25 minutes or until golden brown. (Don't forget to check out my kitchen tip on how to make extra and freeze some to bake later.)
Did you make a real food recipe?