Gluten-free Craneberry Walnut

Ingredients

• 1-1/2 cups brown rice sourdough starter
• 3/4 cup milk or cultured dairy
• 3/4 cup each white rice, sorghum, and tapioca flours
• 3 Tbsp. ground flax seed
• 3 eggs
• 2/3 cup honey
• 1/2 cup melted butter
• 3 tsp. vanilla extract
• 1-1/2 tsp. baking powder
• 3/4 tsp. baking soda
• 2 tsp. cinnamon
• 1-1/4 tsp. salt
• 1 cup fresh cranberries, halved
• 1/2 cup walnuts, chopped

Directions

1. In a medium bowl, mix sourdough starter, milk, flours, and flax seed until combined into a stiff dough. Cover and sour 6-12 hours, or overnight.

2. Preheat oven to 400°F.

3. In a small bowl, beat eggs; whisk in honey, melted butter, and vanilla.

4. Sprinkle baking powder, baking soda, cinnamon, and salt over the soured dough. Pour egg-honey mixture over dry ingredients; mix in gently.

5. Add cranberries and walnuts, mixing together until well combined.

6. Divide batter among two buttered loaf pans, filling each up to 2/3 full.

7. Bake 40 minutes or until tops are set, the bottom has browned, and a knife inserted into the center comes out clean.

8. Cool completely before slicing and serving.

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