2 cus white whole-wheat flour
3/4 cup Splenda Granulated
1/2 tsp salt
1/2 tsp baking soda
1 egg
3/4 cup no-sugar-added orange juice (best to use fresh-squeezed)
1 tbsp ground flaxseed
1/4 cup canola oil
1 tbsp orange zest
1/2 cup fresh or frozen blueberries (do not thaw frozen berries)
1/4 cup chopped pecans
Preheat oven to 350 degrees.
Coat two 5 3/4-inch x 3-inch x 2-inch loaf pans with nonstick cooking spray.
In a large mixing bowl, combine the flour with the Splenda, salt, and baking soda.
In a small mixing bowl, whisk together the egg, orange juice, flaxseed, oil, and zest; stir into the flour mixture just until moistened. Gently fold in the blueberries and pecans.
Divide the mixture evenly into the two prepared loaf pans. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted in the centers comes out clean.
Remove from oven to wire racks and allow to cool 10 minutes before removing from pans to cool completely on wire racks.
Yield: 2 loaves
Note: Quantity counts. Do not sit down and eat a whole loaf!
1/2 tsp salt
1/2 tsp baking soda
1 egg
3/4 cup no-sugar-added orange juice (best to use fresh-squeezed)
1 tbsp ground flaxseed
1/4 cup canola oil
1 tbsp orange zest
1/2 cup fresh or frozen blueberries (do not thaw frozen berries)
1/4 cup chopped pecans
Preheat oven to 350 degrees.
Coat two 5 3/4-inch x 3-inch x 2-inch loaf pans with nonstick cooking spray.
In a large mixing bowl, combine the flour with the Splenda, salt, and baking soda.
In a small mixing bowl, whisk together the egg, orange juice, flaxseed, oil, and zest; stir into the flour mixture just until moistened. Gently fold in the blueberries and pecans.
Divide the mixture evenly into the two prepared loaf pans. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted in the centers comes out clean.
Remove from oven to wire racks and allow to cool 10 minutes before removing from pans to cool completely on wire racks.
Yield: 2 loaves
Note: Quantity counts. Do not sit down and eat a whole loaf!
file photo.
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