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Camelina Banana Pecan Loaf


    Cold-pressed camelina is a great alternative to shortening or butter when baking muffins or breakfast loaves. This loaf is a delicious and healthy breakfast treat, but also makes a great snack. For your next party, try serving it as a dessert alongside some Greek yogurt and maple syrup.


    6 ripe bananas, mashed
    1/3 cup (80 mL) camelina oil
    2 free-range eggs, beaten
    1/3 cup (80 mL) honey
    1/3 cup (80 mL) oats or oat flakes
    3/4 cup (180 mL) rye flour
    1 cup (250 mL) toasted and crushed pecans
    1/2 Tbsp (7 mL) baking powder
    1/2 Tbsp (7 mL) baking soda

    Preheat oven to 325 F (160 C).

    Combine banana, camelina oil, eggs, and honey in bowl and whisk together.

    Mix dry ingredients together in separate bowl. Stir banana mixture into dry ingredients with fork.

    Line loaf pan with parchment paper to ensure batter does not stick. Pour batter in to about 3/4 full and bake for 1 hour.

    To ensure long-lasting freshness, let loaf cool completely before wrapping to store. This recipe can also be made into muffins and can be frozen for a later date.

    Makes 12 to 14 slices.

    Each slice contains: 246 calories; 3 g protein; 14 g total fat (2 g sat. fat, 0 g trans fat); 30 g total carbohydrates (16 g sugars, 4 g fibre); 153 mg sodium

    source: "Cooking with Camelina Oil", from alive #369, July 2013


    Camelina Banana Pecan Loaf




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