Whole Wheat Morning Glory Bread

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Breakfast, Snack

Submitted by:

alive Magazine. Let us know why you choose organic and send us a recipe of your own. Just like us on Facebook and tag your post #ThinkCanadaOrganic

Morning glory muffins and breads are filled with fruit, nuts, and usually far too much sugar and canola oil; grated apple and olive oil add sweetness and moisture, respectively, to this bread instead. It’s packed with everything you need to start your day on a heart-healthy, energizing note, while being just as nice in the afternoon with a cup of tea. Whenever possible, use organic ingredients.

Directions

  1. Preheat oven to 350 F (180 C). Line standard loaf pan with parchment paper.
  2. In medium bowl, combine flour, baking powder, cinnamon, baking soda, and salt. In large bowl, combine oil, yogurt, sugar, egg, and banana. Stir dry ingredients into wet ingredients until just combined. Fold in apple, carrot, currants or raisins, and walnuts. Transfer to prepared pan, smoothing top. Bake for 50 to 70 minutes, until toothpick inserted in centre comes out clean. Let cool in pan for 15 minutes before transferring to wire rack to cool completely. Store airtight in refrigerator.
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Ingredients

  • 2 1/4 cups (560 mL) whole wheat flour or gluten-free all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (80 mL) extra-virgin olive oil
  • 1/4 cup (60 mL) plain yogurt
  • 1/3 cup (80 mL) packed brown sugar or coconut sugar
  • 1 large organic egg
  • 1 ripe banana, peeled and mashed
  • 1 apple, grated
  • 1 cup (250 mL) grated carrot
  • 1/2 cup (125 mL) dried currants or raisins
  • 1/2 cup (125 mL) chopped walnuts

Canada Organic LogoRemember to choose ingredients that carry the Canada Organic certification logo!

Submitted by:

alive Magazine. Let us know why you choose organic and send us a recipe of your own. Just like us on Facebook and tag your post #ThinkCanadaOrganic

Antioxidant-packed blueberries, goji berries, and crunchy millet ramp up these vegan muffins’ flavour and texture. Whenever possible, be sure to use organic ingredients. Bake the muffins ahead and freeze in individual portions for a grab-and-go brekkie.

Directions

  1. Preheat oven to 350 F (180 C) and lightly oil a 12-cup muffin pan.
  2. In large bowl, using a fork, stir flour with millet, coconut sugar, baking powder, cinnamon, ginger, and salt.
  3. In another bowl, stir bananas with coconut milk until blended. Stir in maple syrup, vinegar, and vanilla; then stir in coconut oil. Pour over dry mixture, and stir just until mixed. Fold in blueberries and goji berries.
  4. Divide mixture between cups in muffin pan and bake for 25 minutes. Muffins will only rise slightly above fill level. These are dense, yet flavourful. Cool in pan for 10 minutes, then turn out and place on rack to cool completely.
  5. Pair a muffin with a mug of green tea or hot water with lemon and ginger slices.
I choose Canadian Organic because

badges

Ingredients

  • 2 cups (500 mL) spelt flour
  • 1/3 cup (80 mL) millet
  • 1/2 cup (125 mL) coconut palm sugar
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) ground cinnamon
  • 1 tsp (5 mL) ground ginger
  • 1/4 tsp (1 mL) sea salt
  • 2 small bananas, mashed
  • 3/4 cup + 2 Tbsp (180 + 30 mL) coconut milk
  • 1/4 cup (60 mL) pure maple syrup
  • 1 tsp (5 mL) apple cider vinegar 1 tsp (5 mL) pure vanilla extract
  • 1/4 cup (60 mL) coconut oil, melted
  • 1 cup (250 mL) frozen blueberries
  • 1/2 cup (125 mL) goji berries

Canada Organic LogoRemember to choose ingredients that carry the Canada Organic certification logo!

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