1/3 cup brown sugar, additional for sprinkling on top
2 cups oat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon, additional for sprinkling on top
1/2 teaspoon ground ginger
3/4 cup fresh cranberries
1/4 cup unsweetened dried cranberries
Instructions
Preheat oven to 350°F. Line a loaf pan with parchment paper.
Add ground flaxseed to a large mixing bowl with 6 tablespoons with water. Let sit for at least 10 minutes until the mixture begins to thicken.
Once the “flax egg” begins to gel, add applesauce, coconut oil, apple cider vinegar, pure maple syrup and brown sugar. Whisk to combine until sugar is completely dissolved.
Add oat flour, baking powder, baking soda, salt, cinnamon, and ground ginger. Mix just until combined.
Fold in the fresh and dried cranberries.
Pour mixture in the prepared loaf pan. Sprinkle additional brown sugar and cinnamon on top, if desired.
Bake for 50 minutes until top is golden brown and edges begin to separate from side of the pan or a toothpick inserted in the center comes out clean. Since all ovens vary, check loaf after 45 minutes.
Let cool in the pan before removing from the pan and slicing. Enjoy!