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dairy-free, gluten-free

 

    • A delightful autumn cake filled with tart cranberries, walnuts and sweet chocolate chips.  This year, our cranberry orange nut bread has turned into a bundt cake and it's more delicious than before.  Lighter and flavorful, this is a lovely dessert to bring home or bring to a dinner.

  • Ingredients:  GF flour mix (organic brown rice flour, sweet rice flour, potato starch, tapioca flour), sweetened dried cranberries (cranberries, sugar), organic unrefined cane sugar, organic GF rice milk (filtered water, organic brown rice (partially milled), organic expeller pressed safflower and/or canola oil, tricalcium phosphate, sea salt, vitamin A palmitate, vitamin D2, vitamin B12), walnuts, semisweet chocolate chips (sugar, chocolate liquor, cocoa butter, dextrose, soya lecithin), expeller pressed canola oil, eggs, lemon juice, orange oil, grainless baking powder, guar gum, baking soda, salt.
    Allergens:  Contains walnuts and eggs.
    Shelf-Life:  Enjoy fresh up to 2 days. May also refrigerate up to 1 week or freeze up to 2 months.


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