Glazed Orange-Cranberry Banana Bread

Plant-Based Raw Delight: Orange-Cranberry Banana Bread with Orange-Cashew Glaze

Twelve years ago, when I was fully immersed in a raw food lifestyle, I started playing around with recipes that could incorporate the principles of raw eating into delicious meals. One of my favorites from that time is the Orange-Cranberry Banana Bread with an Orange-Cashew Glaze. This recipe is a perfect example of how I used to get creative with the leftover almond pulp from making my own raw almond milk. It’s a simple yet tasty creation that combines nutrient-rich ingredients in a way that’s both satisfying and healthy. Nowadays, as a plant-based flexitarian, I still lean on many of the raw food principles I valued back then, and this bread fits beautifully into my current eating habits. It's a nice nod to my raw food days and a testament to how versatile and enduring some of these recipes have become in my life.

Orange-Cranberry Banana Bread with Orange-Cashew Glaze

A Raw Plant-Based Recipe:

Bread Ingredients:

• 2 1/4 to 2 1/2 cups almond pulp

• 1/2 cup whole psyllium husk

• 1 cup ground flax seeds

• 1/2 cup coconut flour

• 1 tsp Himalayan salt (adjust to taste)

• 1 tsp ground cinnamon

• 1/4 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/2 T raw vanilla powder

• 1 1/2 T coconut palm sugar

• 1 cup dried cranberries

• 1/3 cup chopped raw walnuts (optional)

• 1 to 1 1/2 cups mashed ripe banana

• 1/3 to 1 cup freshly squeezed orange juice

Glaze Ingredients:

• 1/2 cup soaked raw cashews

• 6 pitted Medjool dates

• 1 1/2 to 2 cups freshly squeezed orange juice

• 1 T lucuma powder

• 2 T agave nectar

• 2 T coconut oil

Preparation:

1. Bread Base: Start by mixing all dry ingredients in a large bowl. Incorporate the wet ingredients, excluding the coconut oil, mixing thoroughly. Finally, blend in the coconut oil, kneading the mixture into a cohesive dough. Shape this into a loaf form and set on a dehydrator tray.

2. Dehydration Process: Initiate the drying process at 115°F for one hour, followed by 3 hours at 104°F. This gentle dehydration preserves the raw qualities while imbuing the bread with a tender texture.

3. Glaze Creation: Blend all glaze ingredients until achieving a smooth consistency. Adjust thickness as needed for either a drizzle or a more substantial spread. Generously apply to the bread loaf, returning it to the dehydrator for an additional 2 hours at 104°F.

4. Serving: Enjoy this bread either warm or cool. It's designed to be versatile, complemented by the glaze whether spread thickly or lightly drizzled.

To ensure longevity, wrap the loaf well and refrigerate. It can be rejuvenated in the dehydrator for a just-baked experience. The leftover glaze pairs beautifully with individual slices, enriching each bite with its sweet and citrusy essence.

Healthy Benefits of the Additional Ingredients:

Each ingredient in this recipe was chosen for its health benefits and how it complements the overall flavor profile of the bread:

• Bananas are a great source of potassium and vitamins C and B6, supporting heart health and providing natural sweetness.

• Oranges contribute a bounty of vitamin C, vital for immune function, alongside fiber, and antioxidants.

• Cashews, soaked to make the glaze, are loaded with vitamins E, K, and B6, along with minerals like magnesium, zinc, and iron, which are essential for maintaining good health.

Each serving of this bread is not just a healthy delight for the taste buds but also a nourishing treat for the body. Here’s a glance at the nutritional benefits packed in each slice:

Nutrition Snapshot:

• Almond Pulp: Rich in protein and fiber, almond pulp is also an excellent source of vitamin E, magnesium, and heart-healthy monounsaturated fats.

• Psyllium Husk: Aids digestion and is an excellent source of soluble fiber, helping to maintain healthy cholesterol levels.

• Flax Seeds: High in omega-3 fatty acids, which are crucial for heart health, and lignans, which have antioxidant properties.

• Cranberries: Packed with vitamins C and E, fiber, and antioxidants, cranberries can help prevent urinary tract infections and boost overall health.
  

Estimated Nutrition Facts per Serving:

Based on 12 slices - 1 slice per serving

• Calories: 200-250 kcal

• Protein: 5-7 g

• Fat: 10-15 g

• Saturated Fat: 2-3 g

• Monounsaturated Fat: 5-7 g

• Polyunsaturated Fat: 2-3 g

• Carbohydrates: 25-30 g

• Dietary Fiber: 6-8 g

• Sugars: 10-15 g (mainly from dates, bananas, and cranberries)

• Sodium: 100-150 mg

• Cholesterol: 0 mg

• Vitamins and Minerals:

• Vitamin C: 10-15% of the DV (Daily Value)

• Vitamin E: 20-25% of the DV

• Calcium: 5-10% of the DV

• Iron: 10-15% of the DV

• Magnesium: 15-20% of the DV

• Potassium: 200-300 mg

Key Nutritional Highlights:

• High in Fiber: Thanks to ingredients like psyllium husk, flax seeds, and almond pulp.

• Rich in Omega-3 Fatty Acids: Courtesy of the flax seeds.

• Vitamin E and Magnesium: Predominantly from almond pulp and cashews.

• No Added Refined Sugars: Sweetness comes from natural sources like fruits and dates.

This nutrition estimate provides a glimpse into the healthful aspects of the Orange-Cranberry Banana Bread. It's a treat that not only pleases the palate but also contributes positively to your daily nutritional intake.

Serving Suggestions:

This bread is wonderfully versatile. I love serving it lightly warmed, with a cup of herbal tea, as a cozy and comforting snack. It also makes for a delightful breakfast option, providing a good balance of carbohydrates, proteins, and fats to start the day. The subtle sweetness paired with the citrusy zest makes it a hit even as a dessert bread, especially when you want something light yet satisfying.

Storage Recommendations:

To keep the bread fresh, I wrap it well and store it in the refrigerator, where it stays good for up to a week. If I find myself with extra slices, I sometimes wrap them individually and freeze them. They can be easily thawed at room temperature or in the dehydrator for a quick, ready-to-eat treat.

Making this Orange-Cranberry Banana Bread with Orange-Cashew Glaze has been a rewarding experience, blending my past enthusiasm for raw, plant-based recipes with my current flexible eating style. This recipe nourishes with its healthy ingredients and brings me joy through the creative process. I'm excited to pass it on, hoping it adds a touch of health and happiness to your meals just as it has to mine.

Disclaimer: The insights and recipes shared here come from personal experience and research, not from a medical or nutritional expert. For any dietary or health modifications, please consult a healthcare professional. Embrace this information as part of your wellness journey.

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