Advertisement

Cranberry-Nut Mini Loaves with Flaxseeds

Fall 2003, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.3 (167 votes)

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.



READER'S COMMENT:
"It sounds like this recipe needs some punch. It may be much improved with a sour element such as orange or lemon zest and/or a shredded granny smith apple. I'll also try adding almond extract, maple flavoring, a tsp. allspice and a heavy...
Cranberry-Nut Mini Loaves with Flaxseeds

13 Reviews for Cranberry-Nut Mini Loaves with Flaxseeds

09/28/2009
Anonymous

These are excellent. I make them as mini-bundt cakes and I use toasted flaxseeds, ground into meal.

Emily from Zionsville, Zionsville, IN

Comments
09/22/2009
Anonymous

Read the tip below. The seeds are ground and then added to the batter.

Comments
09/17/2009
Anonymous

All that I have read previously said that the benefit from flax seeds is only when it is ground. That the whole seeds pass through the digestive system intact. Has this research changed?

Comments (1)

9 comments

 
Lyla Hood wrote 1 year 31 weeks ago

it tells you to ground only

it tells you to ground only amount flaxseeds used in recipe. it should be kept whole til ready to use in recipe.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner