Blueberry Pecan Bread
Friday, September 14, 2012
Preheat oven to 350. Spray 9x5 in loaf pan with no-stick spray.
In a large mixing bowl stir together:
1 cup whole wheat flour
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
3 Tbs ground flaxseed
In a small bowl stir together:
Juice 2 lemons (may add a little rind, too, if you like)
3/4 cup hot water
1 Tbs oil
Pour liquid mixture into flour mixture and stir well.
In a separate bowl mix together:
1 cup blueberries
1 cup chopped pecans
1/4 cup all-purpose flour
Gently fold blueberry mixture into batter. Batter will be stiff.
Scrape dough into loaf pan. (May sprinkle 2 Tbs coarse sugar over top)
Bake 55 minutes or until toothpick inserted in center comes out clean.
Remove from pan. (I went around edges with a dull knife first)
Cool on wire rack completely, about 2 hours.
211 calories, 8g fat, 0 cholesterol, 187mg sodium, 32g carbs, 4g fiber, 4g pro