|3/4 cup / 175 ml||all-purpose flour|
|3/4 cup / 175 ml||whole wheat flour|
|1 tsp / 5 ml||baking soda|
|1 tsp / 5 ml||baking powder|
|2 tsp / 10 ml||cinnamon|
|1/4 tsp / 1 ml||salt|
|2/3 cup / 150 ml||brown sugar|
|1 cup / 250 ml||canned navy beans, drained, rinsed well and mashed|
|1/4 cup / 50 ml||canola oil|
|1/4 cup / 50 ml||milk or unsweetened soy milk|
|2 tbsp / 25 ml||frozen orange juice concentrate|
|1 tbsp / 15 ml||grated orange zest|
|2 tsp / 10 ml||vanilla extract|
Preheat over to 350º (180ºC).
Grease and flour a 9 x 5 inch (2 L) loaf pan.
In a large mixing bowl, combine all-purpose and whole wheat flour, baking soda, baking powder, cinnamon and salt.
In a separate bowl, whisk together eggs, sugar, beans, oil, milk, orange juice concentrate, orange zest and vanilla.
Add wet ingredients to dry ingredients; whisk to combine.
Pour batter into prepared loaf pan.
Bake for 35 to 40 minutes or until cooked through (when a knife inserted in the centre comes out clean).
Tip: If you don’t have navy beans, other mild beans such as romano or white kidney beans work equally well.
Nutrition: Per 3/4-inch (2 cm) slice: 182 cal, 4 g pro, 6 g total fat (1 g saturated fat), 29 g carb, 2 g fibre, 28 mg chol, 196 mg sodium.
Source: Leslie Beck's Healthy Kitchen