For dessert, Michelle shared a Blueberry and Almond Quick Bread to clear out some pantry items.
The Blueberry and Almond Quick Bread is high in fiber and protein. It makes a fantastic brunch cake or afternoon coffee cake.
- 1/4 cup olive oil
- 1/4 cup packed brown sugar
- 2 large eggs
- 1/4 teaspoon almond extract
- 1 cup whole wheat or unbleached flour
- 1/2 cup rolled oats, coarse ground if desired
- 1/4 cup ground flaxseeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup ground almonds
- 1 cup fresh or frozen blueberries, cranberries or other fresh or dried fruit
Source: from Moosewood for Health
|Preheat oven to 365F. Line a 8″ square pan with parchment or oil or butter.
In a bowl, with mixer or by hand, whisk oil and brown sugar together.
Add eggs and beat until ingredients turn a light caramel colour.
|Add almond extract and mashed bananas.
|In a separate bowl, stir together flour, oats and ground flaxseed. Sift in the baking powder, baking soda, and salt. Mix well.
|Add the dry ingredients to the liquid ingredients and stir until well mixed.
Stir in ground almonds and blueberries.
|Pour the batter into a prepared pan and bake for 25 minutes, or until a knife inserted into the middle comes out clean.
Cool the pan at least 10 minutes before serving.
|Serve warm or at room temperature. Well covered, this cake will keep for several days in the refrigerator or a couple days at room temperature.