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20 minute dinner recipes

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Cranberry-Nut Mini Loaves with Flaxseeds

http://www.eatingwell.com/recipes/cranberry_nut_mini_loaves_with_flaxseeds.html

From EatingWell:  Fall 2003, The Essential EatingWell Cookbook (2004)

This tender, flavorful version of a holiday staple 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.

3 mini loaves, 8 slices each | Active Time: 30 minutes | Total Time: 1 3/4 hours (including cooling time)

Ingredients

Preparation

  1. Preheat oven to 350°F. Coat three 6-by-3-inch 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 to 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.

Nutrition

Per slice : 120 Calories; 5 g Fat; 0 g Sat; 2 g Mono; 9 mg Cholesterol; 16 g Carbohydrates; 3 g Protein; 2 g Fiber; 79 mg Sodium; 55 mg Potassium

Exchanges: 1 starch, 1 fat (mini-loaf slice)

Tips & Notes