Cranberry Pecan Bread

Ingredients

Step One: Soaking
• 1 cup organic whole spelt flour
• 1/2 cup organic rolled oats (not quick-cook)
• 1/4 cup Rapadura (or sucanat)
• 1/2 cup organic cultured buttermilk (or plain whole milk kefir)
• 1/4 cup filtered water
Step Two: Baking
• 2 tbsp butter, melted
• 2 tbsp pure organic maple syrup
• 1 large egg
• 1 tsp aluminum-free baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/3 cup dried cranberries
• 1/4 cup chopped crispy pecans

Instructions

Step One:
1. Add above ingredients to a large ceramic (or glass) mixing bowl and thoroughly combine. Cover the bowl and place it in a warm area of your kitchen for 12-24 hours. Get ready for something delicious tomorrow!
Step Two:
2. Once soaking time is completed, preheat oven to 350 degrees. Add melted butter to the batter and using a large wire whisk, fold the butter into the batter by pressing it in and turning over the batter with the whisk, just until the butter is incorporated.
3. Then, add maple syrup, egg, baking powder, baking soda and cinnamon. Thoroughly combine by pressing the ingredients into the batter, folding it over and mixing. The soaking process yields a very thick batter and will take some effort to combine. Don’t worry, your patience and effort in mixing will be richly rewarded!
4. Then, fold in the cranberries and pecans.
5. Place the batter into a well-oiled loaf pan. (Coconut oil works great in keeping bread from sticking to the pan, but you can also use olive oil.)
6. Bake for approximately 30 minutes, until bread is a rich brown color and a toothpick inserted in the center comes out clean.
7. Allow to cool for 10 minutes. Then, using a knife, gently loosen the bread from the sides of the loaf pan and place a large plate over the top and invert it to turn bread out upside down onto the plate. Allow to cool a few more minutes, then simply use your hands to gently lift the bread and turn it right side up onto the plate before slicing. Enjoy!