Ingredients
| Quantity | Ingredients |
|---|---|
| Corn oil for greasing loaf pan | |
| 2 cups | unbleached all-purpose flour |
| 1 1/4 cups | oat bran, divided |
| 1/2 cup | All-Bran cereal |
| 1 1/2 teaspoons | ground nutmeg |
| 1 1/2 teaspoons | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 2 | eggs |
| 1/2 cup | packed light-brown sugar |
| 1 1/4 cups | plain or vanilla-flavored soy milk |
| 1/2 cup | almond oil or corn oil |
| 1 tablespoon | white vinegar |
| 2 teaspoons | almond or vanilla extract |
| 1 cup | sliced almonds, roasted*, divided |
Directions
Preheat oven to 400°F. Grease a 5- by 9-inch glass loaf pan with corn oil. Combine flour, 1 cup oat bran, bran cereal, nutmeg, baking powder, baking soda and salt in a bowl, and set aside.
In a large bowl, beat together eggs and sugar with an electric mixer. Beat in soymilk, oil, vinegar and extract. Add dry ingredients and stir just until moistened. Fold in 3/4 cup almonds. Pour batter into prepared pan and sprinkle with remaining oat bran and almonds. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then remove from pan and finish cooling on rack. Slice and serve with almond butter, or soy-based cream cheese.
Wrap in plastic and store unrefrigerated for up to 3 days, or freeze and store up to 2 months.
*To roast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Per serving for 14 servings:
CALORIES 238 kcal, TOTAL FAT 13 g, UNSATURATED FAT 8.2 g, CARB 27 g, PROTEIN 6 g, FIBRE 3 g, SODIUM 172 mg
Source: www.almondboard.com