What comes to mind when you think about baking: Sugar? Butter? Flavor? Yum! We know it. What if we told you there are some small and easy substitutions you can make when you're baking to keep things flavorful and a bit healthier? Here's a recipe from Terri Taylor, a registered dietitian at HonorHealth Cancer Care, that proves you can have it all, at least when it comes to baked goods.
Ingredients
- 1 ½ cups fresh cranberries
- 2/3 cup ground flaxseed
- 1 cup whole wheat flour
- 1 cup unbleached wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon salt
- 1 large egg
- ¼ cup sugar
- ¼ cup expeller pressed canola oil
- 1 teaspoon vanilla extract
- ¾ cup 100% orange juice
- 2 tablespoons orange zest
- ½ cup chopped walnuts
Preparation
- Preheat oven to 350 degrees.
- Coat three, 6-by-3-inch each, mini loaf pans with nonfat cooking spray.
- Pulse cranberries in a food processor until coarsely chopped.
- In large bowl, mix flaxseed, flours, baking powder, baking soda, cinnamon, allspice and salt.
- In medium bowl, whisk egg, sugar, oil, vanilla, orange juice and orange zest.
- Add to flour mixture.
- Mix with rubber spatula just until dry ingredients are moistened.
- Fold in cranberries and ¼ cup walnuts.
- Scrape batter into prepared pans, spreading evenly.
- Sprinkle loaves with remaining chopped walnuts.
- Place pans on baking sheet.
- Bake loaves about 35-45 minutes, until tops are golden and cake tester or toothpick inserted in the center comes out clean.
- Cool in the pans on a wire rack for 10 minutes.
- Loosen edges. Turn loaves out onto wire rack to cool completely before slicing or wrapping.
Yield: Three mini loaves, eight slices each.
Approximate nutritional breakdown per slice: 105 calories, 3 grams protein, 5 grams fat, 12 grams carbohydrate, 2 grams fiber, 84 milligrams sodium