Gluten-Free, Vegan, Serves 12

• 2 cups coconut flour
• 1 cup almond flour
• 1/2 tsp instant yeast
• 3 Tbsp almond meal
• 2 tsp sea salt
• 1/2 cup walnuts chopped
• 1 cup dried cranberries
• 2 Tbsp date syrup
• 1 1/2 cups water room temperature

Directions:

Into a large bowl, add the flour. Add the yeast to one side of the bowl. Place the salt on the other side of the bowl. Using a wooden spoon, stir the yeast into the flour on its side of the bowl. Do the same with the salt without blending the two halves. Add the cranberries and walnuts to the flour mixture and toss well, ensuring they are evenly distributed throughout. Make sure the water is room temperature, add the syrup to the water, and mix with a fork until combined. Pour the water mixture into the flour and stir with a wooden spoon. Stir the dough until well combined. Cover the bowl with plastic wrap, and make sure there is enough room for the dough to double in size. Place the bowl in a warm, dry space for 12-18 hours.

Preheat the oven to 425 degrees F. Place a 6-7 quart dutch oven into the preheating oven. Place a large piece of parchment paper into a bowl and sprinkle with a meal. Transfer the dough to the bowl. If the dough is too fluid, add an extra 1/4 to 1/3 cup of almond flour to help shape it into a round loaf. Try not to overhandle the dough. Sprinkle the meal over the top of the loaf and cover it with plastic wrap. Let rise again for 45 minutes. Remove the wrap from the dough. Cut parchment paper into a circle and place it over the dough. Remove the preheated pot and carefully transfer the loaf using the parchment paper to transfer the dough. Place the lid on and put it back into the oven covered for 30 minutes. Don’t open the lid or oven during the 30 minutes. Once the 30 minutes have passed, remove the lid and bake for another 15 minutes. Remove from the oven and transfer to a wire rack to cool completely.