LOW FAT/HIGH FIBER FRUIT LOAF

FRUIT LOAF

1 cup spelt

1/2 cup whole wheat

1/4 cup cornmeal

1/4 cup rolled oats

1/4 cup bran

1/4 cup dry ground flax plus 2 Tbls. to soak for egg substitute

1/4 cup poppy seeds

2 Tbls ground chia seed

1/2 tsp cinnamon

1/8 tsp nutmeg

4 tsp baking powder

1 tsp salt

2 Tbls olive oil

1/4 cup sunflower seeds

1/4 cup walnuts chopped

1/4 cup dates

1 bannana mashed

zest from 1 orange

3 large figs

5 large prunes

1/ cup dried apricots

1/4 cup raisins

1 cup whole fresh or frozen cranberries

1cup skim milk or buttermilk

1/2 cup water to soak flax in for egg substitute

YIELD: approxametly 14 slices

each slice approx. 170 to 200 calories depending on amount of dried fruit used and type of liquid used.

cut up dried fruit

Nuts & Poppy Seeds

Dry Ingredients

Spices

fresh or frozen cranberries

Grated Orange Peel

Add Oil to Dry Ingredients

Blend in well

Add dried fruit, nuts and orange zest

Coat everything well with dry ingredients

1 Cup Milk

1 medium mashed ripe banana...add to milk

flax seed that has been soaking...add to milk

Shake wet ingredients well

banana, milk and flax egg substitute frothy and well mixed

Pour into dry ingredients...gently fold until everything is moist

gently fold in cranberries

I line my loaf pans with wax paper as they are old and produce a tinny taste if I don't line them...followed by a light spray of vegetable oil

Spread evenly in the pan...make sure cranberries are not exposed as they will burn in the long baking process.

If you are using wax paper, cut excess as it does tend to smoke.

Oven is ready at 350 degrees F

I allow an hour and fifteen minutes...my oven is a bit on the cool side so judge according to how hot your oven runs.

Do not expect your loaf to rise as it bakes. It is very dense.

Allow to cool for several hours on raised cooling racks before cutting...store in the refrigerator

I am such a messy cook! ...now for the clean up . . .