|1 cup whole wheat flour
||1 medium orange, diced with skin
|1 cup all-purpose flour
||¼ cup orange juice
|1 cup quick cooking oats
||3 Tbsp Vegtable oil
|1 Tbsp baking powder
||1 cup packed light brown sugar
|1 Tbsp ground flaxseed
|¾ tsp salt
||1 ½ cups dried sweetened cranberries
|½ tsp baking soda
||2 cups hot water
Preheat oven to 350F. Grease a 9x5- inch loaf pan.
Combine eggs and brown sugar in food processor and process until smooth. Add oil, diced orange. Process until orange is minced. Gradually add orange juice.
Mix oats, both flours, flaxseed, baking powder, baking soda and salt in large bowl. Stir in orange mixture until just blended. Let stand 15 minutes.
Combine cranberries and water in a medium bowl. Let stand 10 minutes. Drain well, shaking off excess liquid.
Fold cranberries into batter. Pour into loaf pan.
Bake 50-55 minutes, until a wooden toothpick inserted into the center comes out almost clean.
Cool 15 minutes in pan and remove to a wire rack to cool completely.
Yeilds: 16 slices
180 calories, 4g fat, 3g protein, 33g carbohydrates, 2.5g fiber, 206mg sodium.