Combine chia seeds with water in a medium bowl. Refrigerate overnight (mixture will become gelatinous).
In a large bowl, mix together chia/water mixture from previous step with coconut milk, eggs, lemon zest, agave nectar, vanilla, and sea salt.
Add coconut flour and baking powder, whisking vigourously to create smooth batter.
Stir batter with a wooden spoon until stiff, then knead by hand until smooth.
Then, stir the walnuts and cranberries in the dough
Transfer the dough into a well-greased 9” loaf pan. Makes 1 loaf.
Bake at 350 degrees for 55-60 minutes. Let cool on a wire rack