Sunshine Bread
Roasted sunflower seeds and ground flaxseeds lend crunch and nuttiness to this quick and simple bread. If you have any flaxseed oil on hand, use 1 tablespoon of flaxseed oil and only 3 tablespoons of olive oil in the batter.
  • 1/2 cup flaxseed
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 large egg
  • 1 large egg white
  • 1 cup low-fat (1%) milk
  • 1/4 cup extra-light olive oil
  • 1/3 cup roasted, salted sunflower seeds

1. Preheat oven to 350°F. Grease and flour 8-1/2- x 4-1/2-inch loaf pan.

2. In mini-food processor or coffee grinder, process flaxseed until finely ground, 20 to 30 seconds.

3. In a large bowl, combine all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, and salt. In a small bowl, combine whole egg, egg white, milk, and olive oil. Make a well in dry ingredients and add liquid ingredients. Stir until just combined. Stir in sunflower seeds.

4. Scrape batter into prepared loaf pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack 5 minutes, then turn out of pan to cool on rack.

Nutritional Information
Per serving: 256 calories, 14g total fat, 1.6g saturated fat, 5.9g monounsaturated fat, 2.5g polyunsaturated fat, 2.4g dietary fiber, 7g protein, 27g carbohydrate, 28mg cholesterol, 412mg sodium.
Good source of: iron, selenium.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time