an original creation of Sara Nejat-Bina, dietician!
1½ cups whole wheat flour
½ cup almond meal
½ cup flaxseed meal
¼ cup flaxseeds
1 cup sugar
3½ tsp. baking powder
1 tsp. salt
3 Tblsp. oil
¾ cup milk
1 egg, beaten
1 cup walnuts or pecans (halves or chopped)
1 cup banana, chopped
Mix the dry ingredients. Mix the moist ingredients.
Mix the moist into the dry and blend, just until it’s all mixed together.
Lightly grease a loaf pan or fill foil lined muffin cups 2/3 of the way full.
Makes one loaf of bread or 18 regular muffins/12 large.
Bake at 350 degrees.
Bread bakes for one hour, until toothpick comes out clean.
Bake muffins for 20-25 minutes, until done to the touch.
- I baked the recipe as is and loved it! Wendy says she sometimes mixes a little more flour and flaxseed meal together to replace the almond meal and it works well too.
- I prefer muffins, they bake faster and so are always moist all the way through ~ and it helps measure portion control!
12 servings: 300 calories, 7g fiber, 8g protein, 14 g fat (all mono and poly - the good ones)
18 servings: 200 calories, 4.7g fiber, 5.5g protein, 9g fat
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