Mini Cranberry Nut Bread With Flax Seed
1 1 / 2 cup fresh or frozen blueberries
1 / 3 cup of whole flax seeds
Orange juice, if necessary
1 cup whole wheat flour
1 / 2 teaspoon baking powder
1 cup all-purpose flour
1 1 / 2 teaspoon baking powder
1 large egg
1 / 4 teaspoon salt
1 / 4 cup canola oil
1 vanilla extract
Sugar 3 / 4 cup
1 / 2 cup chopped walnuts or pecans (2 ounces), divided
Preheat oven to 350 ° C. Coat three 6-by-3-inch loaf pans, mini-(2-cup capacity) with cooking spray.
Pulse cranberries in a food processor until coarsely chopped. Grate the orange peel to measure 2 tablespoons. Squeeze the juice, add orange juice, if necessary, to measure 3 / 4 cup.
Grind flax seeds into coarse flour in a clean, dry coffee grinder or blender. Transfer to large bowl. Add whole wheat flour, all-purpose flour, baking powder, baking soda and salt, whisk to combine.
Beat eggs, sugar, oil, vanilla and orange zest and juice in a medium bowl. Add to flour mixture and mix with a rubber spatula until dry ingredients are moistened. Fold in cranberries and walnuts 1 / 4 cup. Scrape batter into prepared pans, spreading evenly. Sprinkle the bread with the remaining nuts 1 / 4 cup. Place pan on baking sheet.
Bake the loaves until top is golden and a toothpick inserted in center comes out clean, 35 to 45 minutes. Cool in pan on rack for 10 minutes. Loosen edges and invert bread onto wire rack to cool completely before slicing or wrapping.