Wild Rice, Walnut, and Cranberry Tea Bread

• 1 1/2 cups cooked wild rice
• 1 large egg, beaten
• 1/4 cup light agave nectar
• 1 teaspoon vanilla extract
• 2 tablespoons canola oil
• Freshly grated zest of 1 small orange
• 1 1/4 cups sprouted spelt flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup juice-sweetened dried cranberries
• 3/4 cup walnuts, chopped

1. Preheat the oven to 325F.
2. Lightly oil a 4- by 8-inch loaf pan and set aside.
3. Mix together the cooked rice, egg, agave nectar, vanilla extract, canola oil, and orange zest.
4. In a separate bowl, mix the flour, baking powder, and salt.
5. Combine the wet and dry mixtures, then fold in the cranberries and walnuts.
6. Pour the batter into the prepared loaf pan.
7. Bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean.
8. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
9. Store in the refrigerator, tightly wrapped.

rice, egg, light agave, vanilla, canola oil, orange, flour, baking powder, salt, cranberries, walnuts

Taken from www.epicurious.com/recipes/food/views/wild-rice-walnut-and-cranberry-tea-bread-379317 (may not work)