Tarty Cranberry Bread

April 01, 2011 at 1:45 PM

Ingredients:

  • 2-2/3 cups roasted duram flour
  • (oat flour or a mixture can also be used) (670 mL)
  • 2 tsp. aluminum-free baking powder (10 mL)
  • 1 tsp. aluminum-free baking soda (5 mL)
  • 2 eggs, beaten or egg replacer (see page 25 for substitutes)
  • 3 tbsp. sunflower oil (45 mL)
  • 1/2 cup honey (125 mL)
  • 1 cup orange juice, freshly squeezed (250 mL)
  • 1-1/2 cups chopped cranberries (375 mL)
  • 2/3 cup chopped walnuts or other nut, pecans are also good (assure their freshness before adding them) (170 mL)

Preparation:

  • First, I would like to explain that roasting certain flours like durum or oat improves the flavor of the finished product by removing the bitter taste of the raw flour, however this process is not essential. To roast flour, bake it on a cookie sheet or 20 minutes at 325°F (160°C), stirring once. Let cool before using or storing in an airtight container (in a cool place).
  • Preheat oven to 325°F (160°C). Mix dry ingredients in a large mixing bowl.
  • In a separate bowl, whisk wet ingredients until well mixed. (A whisk will have better results than a spoon.)
  • Add the wet ingredients to the dry ingredients, mixing thoroughly. Stir in the cranberries and nuts making the batter stiff. Lightly oil two loaf pans and divide the batter in half, then press firmly into pans. Bake for 30 minutes, or until a knife or toothpick inserted in the centre comes out clean.

Makes 2 loaves at 4"x 8" (10 cm x 20 cm).

Recipe Copyright (c) 1991, "Guilt-Free Indulgence", Health Coach Systems International Inc. 6th Ed. www.healthcoach.com



Tags: dessert snack Vegetarian
Category: Receipes

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