Post by Loupy on Jul 31, 2010 20:39:45 GMT -7
Cranberry-Nut Mini Loaves with Flaxseeds
This tender, flavorful bread is made more wholesome with whole-wheat flour and flaxseeds. You can easily double the recipe if you are making these baby loaves as gifts.
Serves: 24
Preparation time: 1-3/4 hours
Ingredients:
1-1/2 cups fresh or frozen cranberries
2 oranges
Orange juice, if needed
1/3 cup whole flaxseeds
1 cup whole-wheat flour
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts, or pecans (2 ounces), divided
Preparation:
1. Preheat oven to 350°F. Coat three 6” x 3” mini-loaf pans (2-cup capacity) with cooking spray.
2. Pulse cranberries in a food processor until coarsely chopped.
Grate orange zest to measure 2 tablespoons.
Squeeze juice, adding orange juice, if necessary, to measure 3/4 cup.
3. Grind flaxseeds into coarse meal in a clean dry coffee grinder or blender.
Transfer to a large bowl.
Add whole-wheat flour, all-purpose flour, baking powder, baking soda and salt; whisk to blend.
4. Whisk egg, sugar, oil, vanilla and the orange zest and juice in a medium bowl.
Add to the flour mixture and mix with a rubber spatula just until the dry ingredients are moistened. Fold in cranberries and 1/4 cup nuts.
Scrape the batter into the prepared pans, spreading evenly.
Sprinkle the loaves with the remaining 1/4 cup nuts.
Place the pans on a baking sheet.
5. Bake the loaves until the tops are golden and a cake tester inserted in the center comes out clean, 35-45 minutes.
Cool in the pans on a wire rack for 10 minutes. Loosen edges and turn the loaves out onto the rack to cool completely before slicing or wrapping.
Enjoy!
Nutrition Facts
120 calories
5 g fat (0 g sat, 0 g mono)
9 mg cholesterol
16 g carbohydrates
3 g protein
This tender, flavorful bread is made more wholesome with whole-wheat flour and flaxseeds. You can easily double the recipe if you are making these baby loaves as gifts.
Serves: 24
Preparation time: 1-3/4 hours
Ingredients:
1-1/2 cups fresh or frozen cranberries
2 oranges
Orange juice, if needed
1/3 cup whole flaxseeds
1 cup whole-wheat flour
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts, or pecans (2 ounces), divided
Preparation:
1. Preheat oven to 350°F. Coat three 6” x 3” mini-loaf pans (2-cup capacity) with cooking spray.
2. Pulse cranberries in a food processor until coarsely chopped.
Grate orange zest to measure 2 tablespoons.
Squeeze juice, adding orange juice, if necessary, to measure 3/4 cup.
3. Grind flaxseeds into coarse meal in a clean dry coffee grinder or blender.
Transfer to a large bowl.
Add whole-wheat flour, all-purpose flour, baking powder, baking soda and salt; whisk to blend.
4. Whisk egg, sugar, oil, vanilla and the orange zest and juice in a medium bowl.
Add to the flour mixture and mix with a rubber spatula just until the dry ingredients are moistened. Fold in cranberries and 1/4 cup nuts.
Scrape the batter into the prepared pans, spreading evenly.
Sprinkle the loaves with the remaining 1/4 cup nuts.
Place the pans on a baking sheet.
5. Bake the loaves until the tops are golden and a cake tester inserted in the center comes out clean, 35-45 minutes.
Cool in the pans on a wire rack for 10 minutes. Loosen edges and turn the loaves out onto the rack to cool completely before slicing or wrapping.
Enjoy!
Nutrition Facts
120 calories
5 g fat (0 g sat, 0 g mono)
9 mg cholesterol
16 g carbohydrates
3 g protein
