Step 1

To make the flax eggs, put 2 tbsp ground flax seeds into a small bowl, add 6 tbsp water and mix with a whisk. Set aside for 5 minutes.

Step 2

Put all dry ingredients into a bowl and stir until there are no clumps.

Step 3

In a bowl, mix all wet ingredients (except the cranberries) with an electric hand mixer and pour the mixture into the dry ingredients. Stir with a whisk. Now fold in the cranberries.

Step 4

Line a loaf pan with parchment paper. My pan measures 8 x 4 x 2.5 inches. Spoon the mixture into the loaf pan.

Step 5

Bake in the oven at 356 degrees F (180 degrees C) for about 40-50 minutes. The cranberry loaf is ready when a toothpick comes out almost clean (don't overcook it). Let it cool in the fridge.

Step 6

For the frosting: Put the Erythritol in a food processor or coffee grinder and mix until it's very fine like icing sugar. Use a whisk to mix it in a small bowl with the coconut cream and the lime/lemon juice. If the frosting is too thick add more milk or lime/lemon juice. If it's too thin add more Erythritol. Spread the frosting onto the loaf and put it in the fridge until the frosting is hard. Enjoy!