Recipe by cherber
I adapted this recipe from the Laurel's kitchen recipe. Not a sweet loaf, if you want to sweeten it up, add 6 tbsp brown sugar instead of the molasses. The original recipe calls for wheat germ, but I substituted ground flax seed for the wheat germ, and reduced the oil called for by half. This makes a nice high loaf in an 8" x 4 1/2" loaf pan.You can substitute any other favourite nut for the cashews.
Top Review by free-free
This is a delicious bread ...:)- I "adapted" some of the "adaptions" just a bit to make it vegan with a rice-milk/lemon juice buttermilk and egg replacers...threw in some lemon zest...a mix of blackstrap and brown sugar splenda (3 and 2Tbs)...love the flax meal...love the cashews:)...gave it a bit of a honeyed milk glaze and topped with more seeds and nuts...DELISH - ToTaLLy my Type of ThinG! -YUM- ...Thanks for a wonderful recipe share :)
- 1 3⁄4 cups whole wheat flour
- 3⁄4 cup ground flax seeds
- 2 1⁄4 ounces cashew nuts
- 1 large egg
- 1 1⁄2 cups buttermilk
- 4 tablespoons molasses
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 1⁄2 teaspoons baking powder
- 1⁄8 cup oil
- 1⁄2 teaspoon cinnamon
Directions See How It's Made
- Preheat oven to 375°F.
- Grease an 8"x4 1/2" loaf pan.
- Mix oil and molasses together.
- Beat the large egg and buttermilk together, then add the oil and molasses mixture.
- Measure your dry ingredients into a large bowl, and stir them until thoroughly blended.
- Chop the cashews coarsely.
- Make a well in the centre of your dry ingredients and pour in the wet ingredients.
- Stir just until the dry ingredients are thoroughly moistene. The mix will be quite moist.
- Fold in the chopped nuts reserving a couple of tablespoons for the top.
- Put mix in the loaf pan, and sprinkle the reserved nuts on top.
- Bake for approximately 40 minutes or until a tester inserted into the middle comes out clean.