Cranberry-Nut Mini Loaves with Flaxseed
1 1/2 cups fresh or frozen cranberries
2 oranges, preferably organic, scrubbed
Orange juice, if needed
1/3 cup whole flaxseeds (see Note)
1 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (2 ounces), divided
Preheat oven to 350°F. Coat three 6-by-3-inch mini-loaf pans (2-cup capacity)
with cooking spray.
Pulse cranberries in a food processor until coarsely chopped. Grate orange zest
to measure 2 tablespoons. Squeeze juice, adding orange juice, if necessary, to
measure 3/4 cup.
Grind flaxseeds into coarse meal in a clean dry coffee grinder or blender.
Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking
powder, baking soda and salt; whisk to blend.
Whisk egg, sugar, oil, vanilla and the orange zest and juice in a medium bowl.
Add to the flour mixture and mix with a rubber spatula just until the dry
ingredients are moistened. Fold in cranberries and 1/4 cup nuts. Scrape the
batter into the prepared pans, spreading evenly. Sprinkle the loaves with the
remaining 1/4 cup nuts. Place the pans on a baking sheet.
Bake the loaves until the tops are golden and a cake tester inserted in the
center comes out clean, 35 to 45 minutes. Cool in the pans on a wire rack for 10
minutes. Loosen edges and turn the loaves out onto the rack to cool completely
before slicing or wrapping.
Ingredient note: Flaxseeds can be found in the natural-foods section of large
supermarkets and in natural-foods stores. The seeds must be ground for your body
to take advantage of the nutrients. Ground seeds are highly perishable, so grind
them just before using. Store whole flaxseeds in the refrigerator or freezer.