Ingredients
| Quantity | Ingredients |
|---|---|
| 3/4 cup | whole wheat flour |
| 1/2 cup | all-purpose flour |
| 1/2 cup | sugar |
| 1/2 cup | dried cranberries |
| 1/2 tbsp | baking powder |
| 1/2 tsp | baking soda |
| 1 tbsp | whole flaxseed |
| 1/2 cup | low fat yogurt |
| 1/4 cup | light ricotta cheese |
| 1 | large egg |
| 2 tbsp | freshly squeezed orange juice |
| 1 tbsp / 15 ml | grated orange zest |
| 1 tbsp | canola oil |
| 1 tsp | vanilla extract |
| 1/2 tbsp | ground flaxseed |
Directions
Preheat oven to 400ºF (200ºC).
Grease and flour a 5 x 9 inch (2 L) loaf pan.
In a large bowl, combine flours, sugar, cranberries, baking powder and baking soda.
In a small bowl, whisk together yogurt, ricotta cheese, egg, orange juice concentrate, orange zest, oil and vanilla extract.
Add wet ingredients to dry ingredients, mixing just enough to combine. Pour batter into loaf pan. Sprinkle ground flaxseed on top.
Bake for 35 minutes or until cooked through (when a knife instered in the centre comes out clean).
Serves 9. 1 serving = 1-inch slice
Per serving: 178 cal, 5 g pro, 4 g total fat (1 g sat. fat), 33 g carb, 2 g fibre, 23 mg chol, 152 mg sodium
Good source of: vitamin K
Source: Foods that Fight Disease