Saturday, May 07, 2005

Cranberry-Nut Mini Loaves with Flaxseeds

Cranberry-Nut Mini Loaves with Flaxseeds (Adapted from Eating Well)

1 1/2 cups frozen (or fresh) cranberries
1/3 cup whole flaxseeds
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup fresh orange juice
3/4 cup sugar
1/4 cup canola oil
2 tablespoons fresh grated orange zest
1 large egg
1 teaspoon vanilla extract
1/2 cup chopped walnuts, divided

Preheat oven to 350

In a food processor, pulse cranberries until coarsely chopped.

In a coffee grinder, process flaxseeds until they resemble coarse meal.

In a large bowl, whisk together flours, ground flaxseeds, baking powder, baking soda and salt.

In a medium bowl, whisk together orange juice, sugar, oil, zest, egg and vanilla. Pour into the flour mixture and mix just until combined. Fold in cranberries and 1/4 cup walnuts. Scoop the mixture evenly between three 6" x 3" mini-loaf pans lightly coated with nonstick spray. Scatter the remaining 1/4 cup nuts evenly over each batter. Set the pans on a large baking seed.

Bake until the loaves are golden and a toothpick placed in the center comes out mostly clean, about 35 to 45 minutes. Remove and set the baking sheet on a wire rack for 10 minutes. Turn the loaves out onto the rack and let cool completely before slicing.

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