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(Easy Recipe!) by LeAnn R. Ralph For more free recipes, sign up for LeAnn's twice-monthly newsletter. Scroll down to read previous newsletters. This nut bread goes great with a cup of coffee or tea or a glass of milk. The canola oil, walnuts, sunflower seeds and flaxseed make it a heart-healthy choice. Plus -- it's an easy recipe! 1/2 cup canola oil 1 1/2 cups sugar 3 eggs 1 1/2 cups of milk with 1/4 cup of lemon juice 1 1/2 teaspoons vanilla 4 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup walnuts 1/4 cup sunflower seeds 1/4 cup whole flaxseed 1 cup raisins Measure out the milk and add the 1/4 cup lemon juice. Set aside. Measure the remaining ingredients into a large mixing bowl. Add the milk. Using an electric mixer, stir on slow speed for 2 minutes and then on high speed for 2 to 3 minutes. Add chopped walnuts, sunflower seeds, flaxseed and raisins. Stir on low speed until nuts and raisins are blended in. Divide the batter between 2 regular-sized greased loaf pans. Bake at 350 degrees Fahrenheit for 60 minutes. Allow nut bread to cool for 10 minutes before removing from the pans. ******************* For more free recipes, sign up for LeAnn's twice-monthly newsletter. Scroll down to read previous newsletters. LeAnn R. Ralph is the author of the books: "Cream of the Crop (More True Stories from a Wisconsin Farm)" (trade paperback; Sept. 2005); "Christmas in Dairyland (True Stories from a Wisconsin Farm" (trade paperback 2003); "Give Me a Home Where the Dairy Cows Roam" (trade paperback 2004); "Preserve Your Family History (A Step-by-Step Guide for Interviewing Family Members and Writing Oral Histories" (e-book 2004). You are invited to sign up for the free newsletter, Rural Route 2 News -- http://ruralroute2.com |
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