May 7, 2017 / Lyn Jones / 0 Comments
Makes 24
1.5 cups oat bran
1 cup each plain flour, ground flaxseed & wheat bran
1 Tab BP
1/2 tsp salt
2 oranges, quartered and seeded
1 cup each of brown sugar & buttermilk
1/2 cup canola oil
2 eggs
1 tsp bicarb
1.5 cups golden raisins
Preheat oven to 375 degrees F. Coat 2 x 12-cup muffin pans with nonstick spray.
In a large bowl combine first 6 ingredients. Set aside.
In a blender or food processor, combine rest of ingredients (except raisins). Blend well, then pour into the drys. Mix until well blended. Stir in the raisins.
Divide batter evenly in the pans. Bake 18-20 mins and cool 5 mins in pans, then remove to a cooling rack.
May 7, 2017 / Lyn Jones / 0 Comments
Makes 10 slices
1/2 cup each of packed light brown sugar & whole wheat flour
1/2 cup low-fat buttermilk
1/4 cup liquid egg substitute (low fat)
2 Tab canola oil
3/4 cup unbleached plain flour
3/4 cup ground flaxseed
1 tsp each of BP and bicarb
1/8 tsp salt
1 cup pureed, very ripe bananas
Preheat oven to 350 degrees F. Coat an 8″ x 4″ loaf pan with nonstick spray.
In a large bowl combine the sugar, buttermilk, egg subst. and oil: whisk until smooth.
In a medium bowl combine the flours, flaxseed, risings and salt. Whisk to mix then add to liquids.
Stir just until blended; do not overmix. Add the bananas and stir to mix.
Pour into prepared pan. Bake for 40-50 mins. Remove to a wire rack to cool slightly.
While still warm, turn the bread out of the pan and serve.