Cranberry-Ginger Tea Bread
These can also be made in three 5-1/2 x 3-inch mini loaf pans (bake for about 45 minutes)-perfect for gift giving.
1 cup old-fashioned rolled oats
1-3/4 cups flour
1 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 large egg whites
2/3 cup buttermilk
1/4 cup extra-light olive oil
2 cups (8 ounces) fresh or frozen cranberries, coarsely chopped
1/3 cup crystallized ginger, coarsely chopped
1 Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray; set aside.
2 On a baking sheet, toast the oats until brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Transfer to a large bowl. Add the flour, sugar, baking powder, baking soda, and salt.
3 In a medium bowl, whisk together the whole egg, egg whites, buttermilk, and oil until well combined. Stir the egg mixture into the flour mixture until just combined. Fold in the the cranberries and ginger.
4 Spoon the batter into the loaf pan, smooth the top, and bake for 1 hour or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool the loaf in the pan for 10 minutes. Then turn out of the pan and cool completely on the rack before slicing. Makes 16 slices
Makes 16 slices servings.
Per slice: 168 calories, 4.3g total fat (0.7g saturated), 14mg cholesterol, 1g dietary fiber, 30g carbohydrate, 3g protein, 156mg sodium.