Power Loaf
This recipe was created by Roberta Joiner of Santa Cruz, CA, who was a participant in the July 2002 McDougall Program in Santa Rosa, CA. Roberta is an excellent cook and she has been back to the program twice already to teach an alumni cooking class with much success. We look forward to having her with us in future programs.
Serves: 8
Prep Time: 15 min
Cook Time: 55 min
Ingredients
1 Cup
Dried cranberries
1 Cup
Whole wheat flour
1/2 Cup
Fat free granola
1/2 Cup
Unbleached white flour
1/2 Cup
Chopped walnuts
1 Teaspoon
Baking powder
2
Bananas, mashed
2/3 Cup
Applesauce
2/3 Cup
Soymilk
2 Teaspoons
Vanilla
Directions
1
Preheat oven to 350 degrees.
2
Combine dry ingredients in one bowl and beat wet ingredients together in another bowl.
3
Mix briefly, just until moistened.
4
Place in a square or round non-stick baking pan, smooth out the top, and bake for 50-55 minutes, until top is browned and toothpick inserted in center comes out clean.
Hint: This loaf may easily be varied by changing the ingredients used in the recipe. For example, to make a wheat-free loaf, use spelt flour instead of the whole wheat flour and brown rice flour instead of the unbleached white flour. Try raisins instead of the cranberries and/or rice milk instead of the soymilk. This may be cut into squares and frozen for later use, or cut into wedges and bag separately for a snack on the go.
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