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Wednesday, December 1, 2010


"Yummy breakfast"
"Cross-sectional view"

"Cooling on rack"

"Straight from oven"

Ingredients(for 1 loaf / 10-12 slices):
All purpose flour - 1 1/2 cup
Baking powder - 1/8 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Cinnamon(ground) - 1 1/2 tsp
Vegetable Oil - 1/4 cup + 2 tbsp
Flaxseed - 1 1/2 tbsp
Water - 4 1/2 tbsp
White sugar - 1 cup
Pear(peeled & shredded) - 1 1/2 cup
Ripe banana(pureed) - 3/4
Almonds(chopped) - 1/2 cup
Vanilla extract - 1 tsp

In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
In a small bowl, mix flaxseed and water.Keep aside for 5 mins.(You can substitute it for 1 1/2 eggs)
In a separate bowl combine the oil, flaxseed-water mixture, sugar, shredded pears, pureed banana,chopped almonds, and vanilla. Blend well.
Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
Keep good on shelf for 1-2 days and stays fresh for a month in freezer. While storing in freezer, slice the loaf and pack in ziplock bags. On the day of usage, remove the required slices and thaw.

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