or in my case, 2 mini loaves and a few muffins
I like variety =)
Fluffy Flax, Fruit, and Veggie Bread
- 1+1/2 cups coarsely grated zucchini [with skin - approx 1 large zuke]
- 3/4 cup room temperature banana, mashed [approx 1 large banana]
- 1/2 heaping cup of chopped walnuts [optional]
- 1 cup unbleached, all-purpose flour
- 3/4 cup 100% whole grain flour
- 1/2 cup ground flaxseed
- 3/4 cup lightly packed light-brown sugar [I'll look the other way if you add a cup]
- 3/4 cup lowfat kefir probiotic milk, or regular milk
- 1 flax egg or 1 large egg
- 2 Tablespoons of granny smith applesauce [or regular applesauce]
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1+1/4 teaspoon ground cinnamon [or a smidge extra]
- 1 teaspoon vanilla extract
- your favorite oil, for the pan
- adapted from Everyday Food
- To make a flax egg: scoop 1 tablespoon of ground flax into a small bowl and slowly add 3 tablespoons of water, whisking as you combine the two. Place in the fridge for a minimum of 15-20 minutes or even an hour if you plan ahead [not my forte]. Once it reaches an eggy consistency you're ready to go!
- Preheat oven to 350 degrees F.
- Grate zucchini, mash banana, and chop/crush walnuts, then set aside.
- In a large mixing bowl, stir together dry ingredients: ground flaxseed, flour, brown sugar, baking soda, baking powder, cinnamon and salt.
- Next add the zucchini, banana, and walnuts and stir to combine. In a separate bowl, whisk together your egg, milk, applesauce and vanilla.
- Add the wet mixture to the dry mixture and stir until just combined [try not to over-mix if possible].
- Spritz three mini loaf pans [or muffin tin!] with olive/coconuut oil or grease with coconut oil to prevent sticking and add the batter, filling each about halfway.
- Bake for 20-25 minutes for a tray of muffins, 25-35 for mini loaves [my favorite!], and about 45-55 minutes for a large loaf.
- Test the center with a toothpick and, once it comes out squeaky clean, pull em out! I'm a neurotic baker and check mine about 2-3x before yanking them from the oven. It pays off =)
- Remove and place on a wire cooling rack, resisting the urge to run off with a face full of bread.
|I’m always feeling fancy|
so… how was it?
Care for a peek behind the scenes?
In other news: the fam is still in town, my toe is still broken, and I have been craving cucumber and cherries like crazy.
Also, I have a feeling that Maddie thinks she’s a chicken.