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Sunshine Bread

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Sunshine Bread

Roasted sunflower seeds and ground flaxseeds lend crunch and nuttiness to this quick bread. If you have any flaxseed oil on hand, use a combination of 1 tablespoon of flaxseed oil and 3 tablespoons of olive oil in the batter, instead of all olive oil.

1/2 cup flaxseeds
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 large egg
1 large egg white
1 cup low-fat (1%) or nonfat milk
1/4 cup extra-light olive oil
1/3 cup roasted, salted sunflower seeds

1 Preheat the oven to 350°F. Spray an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray. Dust with flour.

2 In a mini-food processor, spice mill, or coffee grinder, grind the flaxseeds until finely ground.

3 In a large bowl, combine the ground flaxseeds, all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, and salt. In a small bowl, combine the whole egg, egg white, milk, and olive oil. Make a well in the flour mixture and add the milk mixture. Stir until just combined. Stir in the sunflower seeds.

4 Scrape the batter into the loaf pan. Bake 45 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a rack for 5 minutes, then turn out of the pan onto the rack to cool completely.

Makes 10 slices

Nutrition Information, per slice:
calories 205 • total fat 11g (saturated 1g) • cholesterol 22mg • dietary fiber 2g • carbohydrate 21g • protein 6g • sodium 330mg • good source of: riboflavin, selenium, thiamin, vitamin E