Breakfast, Original, Sweet
May 29, 2015
1 1/4 cup dairy, soy or almond milk
1 teaspoon vanilla extract
1 tablespoon ground flax seed (also called flax meal)
3/4 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1/2 cup oatmeal
2 teaspoons baking powder, preferably aluminum-free
1 teaspoon cinnamon
1/2 cup maple syrup
1/3 cup raisins (optional)
1/4 cup NuttZo Seven Seed and Nut Butter
Heat oven to 350 degrees.
Lightly oil a 9-by-5-inch loaf pan.
In a medium saucepan, heat milk, vanilla extract and flax seed over medium-low heat for a few minutes, stirring occasionally, until just warmed through.
Remove from heat and set aside. Mixture will thicken a little due to the bonding nature of the flax seed.
In a medium bowl, combine the flours, oatmeal, baking powder and cinnamon.
Measure peanut butter into a large mixing bowl.
Stir in maple syrup until combined.
Stir in about a third of the flour mixture.
Pour in an equal amount of milk and stir just until smooth.
Continue stirring in flour and milk mixtures until you have a thick batter. Easy does it; do not overwork.
Gently stir in raisins, and pour batter into the prepared loaf pan.
Bake for 45 minutes, or until bread is tawny, crusty and sweet-smelling.
Set aside on a rack to cool.