Ingredients
Scale
Dry Ingredients
- 1 cup otto’s cassava flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 Tbsp lemon zest
Wet Ingredients
- 3 eggs
- ¾ cup coconut milk (full fat)
- 1 tsp vanilla extract
- ¼ cup maple syrup
- 1 tsp apple cider vinegar
- 1/3 cup coconut oil
Satsuma Topping
- 4–5 satsumas peeled and sliced
- Maple Citrus Glaze
- Zest/juice of 1 orange
- Zest/juice of 1 lemon
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 and grease a 1lb loaf pan with oil and layer with parchment paper.
- In a medium bowl add all of the dry ingredients and whisk with a fork. Set aside
- In a large bowl thoroughly whisk the eggs until fluffy. Add the coconut milk, vanilla, maple, vinegar and oil and whisk thoroughly.
- Add the dry ingredients to the wet and mix with a spatula until combined.
- Pour the batter in to the prepared loaf pan and top it with the Satsuma slices.
- Arrange in two rows or according to personal preference.
- Bake for 60-70 minutes or until toothpick comes out clean.
- Heat a medium sauce pan and add all of the citrus glaze and lightly simmer for 12-15 minutes until mixture has reduced.
- Once you pull the bread out of the oven pour the glaze over top and let rest for approximately 5 minutes.
- Carefully flip the bread out on to a cooling rack and let cool to room temperature.
- Slice and serve
Notes
- Baking time can vary from oven to oven so keep an eye on it toward the end of the suggested baking time.
Nutrition
- Serving Size: 6
Keywords: satsuma loaf, gluten-free bread with satsuma, satsuma bread