Moist, tender, and packed with orange and cranberry flavor! Best of all, this is a low carb recipe that will surprise everyone who loves a sweet treat in the morning.
Prepare two 12-inch camp Dutch ovens (OR two 9×12 baking dishes) by spraying with oil.
Blend organic oranges with peel in a food processor or blender. Pour into a large mixing bowl. Add shredded carrots, eggs, cranberries, oil, milk, applesauce and vanilla. Whisk together.
In a large mixing bowl, add vital wheat gluten, coconut or oat flour, flaxseed, Splenda, almond flour, cinnamon, salt, baking soda, and chopped pecans. Mix together.
Pour orange and carrot mixture into the dry ingredients. Fold together. Divide batter between two ovens/pans.
Bake at 350 degrees Fahrenheit for 40-45 minutes until golden brown. For camp Dutch oven, make a circle of 9 hot charcoals in a ring below each oven and a circle of 15-6 hot coals around the lids of the ovens.
Remove from heat and cool before cutting.
OPTION: Pour the batter into muffin tins with parchment liners.