Angela's Blog

I have been baking this bread and giving it to my friends and clients at workshops. They have begged me for the recipe and since it is all made up, I finally had to take the time to write it down. It's a perfect pre run or any time of day snack (and it is loaded with super foods).

Ingredients

1 1/2 cups Quick Oats
3/4 cup Oat Bran
3/4 cup Wheat Germ
1/2 cup freshly ground Flax Seed
3 table spoons Chia Seeds
1 cup finely chopped Dates
1/2 cup soft Brown Sugar
2 tsb Baking Powder
2 tsb Baking Soda

2 large free range Eggs
1 large Apple (cored with peel left on)
1/4 cup 0% Greek Yogurt (or buttermilk)
1 cup frozen Cranberries (or other seasonal berries - blueberries, blackberries, raspberries)
Zest and juice of 1 lemon
2 table spoons of fresh grated Ginger (optional)
1 cup Walnuts (optional)

Yields one 9x5" loaf (and maybe enough left over for some muffins)

Directions

1. Pre-heat oven to 350 degrees F. Butter and flour a 9x5 inch pan.
2. Combine first 9 ingredients in a bowl (add optional walnuts nuts here) and set aside.
3. In a large bowl mash bananas and add eggs and chopped apple (use a mixer to grind the apple).
Add Yogurt or buttermilk lemon zest and juice and fresh ginger. When ingredients are throughly mixed add the frozen cranberries.
4. Fold in the dry ingredients to the banana mix, not stirring too much.
5. Pour the batter into the prepared pan, smoothing the top and bake for one hour, or until an inserted toothpick comes out clean.
6. Cool the bread for 10 mins, then run a knife along the edges and turn the loaf gently out. Cool on a wire rack.

Tips

Because this delicious tasting Bread has no oil, I like to have it toasted for breakfast, with a cup of Rooibos Tea. I add almond butter or REAL butter when I feel like a treat.