Oat Bran and Almond Bread
For something different, try making this delicious almond bread. packed with heart-healthy oat bran
Ingredients
Vegetable oil for greasing loaf pan
2 cups (500 mL) unbleached all-purpose flour
1 1/4 cups (315 mL) oat bran, divided
1/2 cup (125 mL) All-Bran cereal
1 1/2 teaspoons (8 mL) ground nutmeg
1 1/2 teaspoons (8 mL) baking powder
1/2 teaspoon (3 mL) baking soda
1/2 teaspoon (3 mL) salt
2 eggs
1/2 cup (125 mL) packed light-brown sugar
1 1/4 cups (315 mL) plain or vanilla-flavoured soy milk
1/2 cup (125 mL) almond oil or corn oil
1 tablespoon (15 mL) white vinegar
2 teaspoons (10 mL) almond or vanilla extract
1 cup (250 mL) sliced almonds, roasted, divided
2 cups (500 mL) unbleached all-purpose flour
1 1/4 cups (315 mL) oat bran, divided
1/2 cup (125 mL) All-Bran cereal
1 1/2 teaspoons (8 mL) ground nutmeg
1 1/2 teaspoons (8 mL) baking powder
1/2 teaspoon (3 mL) baking soda
1/2 teaspoon (3 mL) salt
2 eggs
1/2 cup (125 mL) packed light-brown sugar
1 1/4 cups (315 mL) plain or vanilla-flavoured soy milk
1/2 cup (125 mL) almond oil or corn oil
1 tablespoon (15 mL) white vinegar
2 teaspoons (10 mL) almond or vanilla extract
1 cup (250 mL) sliced almonds, roasted, divided
Directions
Preheat oven to 400°F.
Grease a 5- by 9-inch glass loaf pan with vegetable oil. Combine flour, 1 cup oat bran, bran cereal, nutmeg, baking powder, baking soda and salt in a bowl, and set aside. In a large bowl, beat together eggs and sugar with an electric mixer. Beat in soy milk, oil, vinegar and extract. Add dry ingredients and stir just until moistened. Fold in 3/4 cup almonds. Pour batter into prepared pan and sprinkle with remaining oat bran and almonds.
Bake 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan for 5 minutes, then remove from pan and finish cooling on rack. Slice and serve with almond butter or your favourite topping. Wrap in plastic and store un-refrigerated up to 3 days, or freeze and store up to 2 months.
Makes 14 servings.
Grease a 5- by 9-inch glass loaf pan with vegetable oil. Combine flour, 1 cup oat bran, bran cereal, nutmeg, baking powder, baking soda and salt in a bowl, and set aside. In a large bowl, beat together eggs and sugar with an electric mixer. Beat in soy milk, oil, vinegar and extract. Add dry ingredients and stir just until moistened. Fold in 3/4 cup almonds. Pour batter into prepared pan and sprinkle with remaining oat bran and almonds.
Bake 45 to 50 minutes or until a toothpick inserted in the centre comes out clean. Cool in pan for 5 minutes, then remove from pan and finish cooling on rack. Slice and serve with almond butter or your favourite topping. Wrap in plastic and store un-refrigerated up to 3 days, or freeze and store up to 2 months.
Makes 14 servings.
Nutritional information
PER SERVING
238 calories
30 mg cholesterol
13 g total fat
3 g fiber
1.4 g saturated fat
44 mg calcium
8.2 g monounsaturated fat
47 mg magnesium
2.6 g polyunsaturated fat
172 mg sodium
27 g carbohydrates
191 mg potassium
6 g protein
4.9 mg vitamin E*
*Total Alpha-Tocopherol Equivalents
238 calories
30 mg cholesterol
13 g total fat
3 g fiber
1.4 g saturated fat
44 mg calcium
8.2 g monounsaturated fat
47 mg magnesium
2.6 g polyunsaturated fat
172 mg sodium
27 g carbohydrates
191 mg potassium
6 g protein
4.9 mg vitamin E*
*Total Alpha-Tocopherol Equivalents
