After reading up on flaxseed and its health benefits, I found that it is a great source of Omega-3 (fatty acids that protect the heart), lignans (natural cancer-preventative phytonutrients), fiber and potassium. Basically, it is really good for you!!
I made this orange bran flax bread not really knowing what to expect. Of course I’ve used bran before but this was only my second time using flaxseed. A couple of weeks ago I added a few tablespoons of flaxseed meal to my chocolate chip pancakes and could not really taste it. The following recipe calls for a cup of flaxseed and you can definitely taste the strong robust nutty flavor of Bob’s Red Mill Flaxseed Meal. The oranges were a great addition but maybe next time I will try adding in a third orange and putting in less milk to get even more citrus flavor.
The recipe also calls for buttermilk, which I didn’t have so I added 1 tbsp of vinegar to 1 cup of milk (found this technique here). I also used melted margarine instead of canola oil.
Adapted from Ameriflax
- 1 1/2 cups oat bran
- 1 cup all-purpose flour
- 1 cup flaxseed
- 1 cup wheat bran
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 2 whole oranges (washed, peeled, seeded)
- 1 cup brown sugar
- 1 cup buttermilk (or 1 cup of milk with 1 tbsp vinegar)
- 1/2 cup margarine, slightly melted
- 2 eggs
- 1 1/2 cups raisins
1. In a large bowl, combine oat bran, flour, flaxseed, wheat bran, baking powder and salt. Set aside.
2. In a blender or food processor, combine oranges, brown sugar, buttermilk, margarine and eggs. Blend well.
3. Pour orange mixture into dry ingredients. Mix until well blended.
4. Stir in raisins.
5. Transfer batter to greased and floured cake mould.
6. Bake in 375° oven for 30 minutes or until wooden pick inserted in center of bread comes out clean.
7. Cool in cake mould 5 minutes before removing to cooling rack.