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Sunshine Bread (March)
Roasted sunflower seeds and ground flaxseeds lend crunch and nuttiness to this quick bread. If you have any flaxseed oil on hand, use 1 tablespoon of flaxseed oil and only 3 tablespoons of olive oil in the batter.
½ cup flaxseed
1 cup all-purpose flour
¾ cup whole-wheat flour
½ cup yellow cornmeal
1 tsp baking powder
¾ tsp salt
1 large egg
1 cup low-fat (1%) milk
¼ cup extra light olive oil
1/3 cup roasted, salted sunflower seeds
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- Preheat oven to 350°F. Grease and flour 8½ x 4½ inch loaf pan.
- In mini-food processor or coffee grinder, process flaxseed until finely ground; 20 to 30 seconds.
- In a large bowl, combine all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, and salt. In a small bowl, combine whole egg, egg white, milk, and olive oil. Make a well in dry ingredients and add liquid ingredients. Stir until just combined. Stir in sunflower seeds.
- Scrape batter into prepared loaf pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack 5 minutes, then turn out of pan to cool on rack.
Previous Recipes: Dec | Jan | Feb | Mar
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