Mini Orange Cran Nut Loaves
Ingredients
1 cup
white all- purpose flour
¾ cup whole-wheat flour
¼ cup
oat bran
¼ cup
almond meal
Juice/zest 4 large clementine (orange family)
2 teaspoon
vanilla
¾ cup
sugar
1 egg
½
cup pulsed almonds
1 1/2 cups fresh or frozen
cranberries
1/3 cup whole flaxseeds (grind
seeds…see below)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup canola oil (or apple
sauce)
1 teaspoon salt
Preheat oven to 350°F. Spray mini
loaf pans or cupcake pan with nonstick baking spray.
Pulse fresh, or frozen
cranberries for about a minute, or until coarsely chopped in a food processor.
Grate the zest of 4 clementine or 2 tablespoons worth. Squeeze the clementines
into a liquid measuring cup and add apricot juice to measure ¾ cup
of juice.
In a coffee grinder, pulse flax
seeds until broken down into a coarse meal substance.
Pour flax seed meal into a large
bowl. Add whole-wheat flour, white all-purpose flour, almond meal, oat bran, baking
powder, baking soda and salt; mix till combined.
In a medium bowl whisk egg, sugar
vanilla, oil (or apple sauce), clementine zest and clementine/apricot juice.
Add to the flour mixture with a spatula until the flour mixture is moistened.
Fold in the chopped cranberries and ¼ almonds. Spoon mixture into the prepared
loaf pan or muffin pan. Lastly sprinkle the remaining almonds on top.
Bake for 30 to 35 minutes or
until golden brown. Check with toothpick. Cool on wire rack for about 10
minutes.
Blueberry
Banana Bread
Ingredients
1 cup whole-wheat flour
3/4 cup all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup oats (quick cooking)
3 tablespoons margarine
1/3 cup turbinado sugar
1 large organic egg (or 1/4 cup egg
substitute)
1 cup mashed banana(s) (about 2 bananas)
1 tablespoon lemon juice (fresh)
1 cup blueberries, fresh or frozen
Preparation
Preheat the oven to 350 degrees F. Spray loaf
pan or muffin pan with nonstick spray.
In a large bowl combine the whole-wheat
flour, all-purpose white flour, baking soda, cinnamon and salt. Mix in oats.
In a medium bowl cream the sugar and
margarine with an electric mixer. Beat in egg; add the mashed bananas and lemon
juice. Stir until combined. Add the flour mixture until moistened. Carefully
fold in the blueberries.
Spoon batter into the loaf, or cupcake pan
and bake for 45 minutes, or until golden brown. Check with a toothpick. Let
cool for about 10 minutes on a wire rack. Wrap and refrigerate before cutting.