Lemon-Cranberry Bread – Haylie Pomroy

Ingredients

• 3/4 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon lemon zest
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/3 cup xylitol
• 2 tablespoons olive oil
• 2 teaspoons vanilla extract
• 1/4 cup almond milk
• 1 cup (75 g) fresh cranberries (fresh or frozen), lightly pulsed in a food processor or chopped by hand