Apple flaxseed bread

This apple flaxseed bread is a hearty snack that is perfect for packing in school lunches or even for a quick breakfast.  Ground flax adds texture and fibre. Made with yogurt and packed with apples.

This apple flaxseed bread recipe was based on a zucchini bread I often make.  I shredded the apples using my food processor.  I found shredding them with my box grater was messy.  And using the food processor meant I could leave the skins on. I laid the shredded apples in a dish towel, folded it up and squeezed out some of the extra juice.  This bread is lovely with pecans on top, but since we can’t take nuts of any kind to school, I usually omit them.

About the ingredients in this recipe

Flours - I used both all-purpose and whole-wheat flour in this recipe. I find all whole wheat flour in recipes like this is too heavy, but adding a bit of whole wheat along with all-purpose flour gives the final bread the nutritional profile that I am looking for.

Apples - use your favourite apple. Anything that tastes good will work. Apples are shredded. You can use a box grater for this, but I like to use the shredding attachment of my food processor, it's easier and less messy. Leave the skin on the apples if you prefer.

Remove excess moisture from the apples - after grating the apples lay them on a clean towel, gather up the ends and gently squeeze out the extra moisture.

Egg whites - I used egg whites in place of whole eggs. I often have a carton of egg whites in my fridge. Using all egg whites will result in lower-fat and lower-calorie baked goods.

Yogurt - yogurt adds moisture and helps reduce the amount of oil needed in baked goods. There is only 3 tablespoons of oil in this recipe! I used vanilla yogurt which adds sugar and flavour too.

How to store flaxseeds

Flaxseed is very perishable, the oils will go rancid quickly if not stored properly. Ground flaxseed is more perishable than whole seeds. Whole seeds are relatively stable and should be fine in a cool, dark pantry for up to a year. Ground seeds however should be kept in the refrigerator or freezer.

Whether I buy whole or ground flaxseeds I tend to buy both in bulk or Costco-sized packages. So I usually keep a small quantity in the refrigerator for baking or smoothies and the rest in the freezer. I keep a small mason jar in the door of the refrigerator for a number of seeds and just refill whenever they get low.

Whole flaxseeds usually need to be ground for use in baking. While I do buy already milled flaxseed from time to time, it is easy to grind your own.

I simply use a Magic bullet or any blender and grind a quarter cup of seeds at a time, then stash them in the fridge.  

An interesting thing about flaxseeds – when you grind them their volume increases. ¼ cup of whole seeds will yield almost half a cup of ground flaxseed. So for this bread, you will need less than you think.

 

Apple flaxseed bread

• 1-½ cups all purpose flour
• 1 cup whole wheat flour
• ¾ brown sugar
• ½ cup ground flaxseed
• 1 T baking powder
• 1 teaspoon ground cinnamon
• ¾ teaspoon salt
• ¼ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• 2 cups shredded apples (3-4 apples, squeezed dry)
• 1 cup vanilla yogurt
• ½ cup egg whites or equivalent in whole eggs (2 large)
• 3 T canola oil
• 1 teaspoon vanilla

Preheat oven to 350 and prepare 8 x 5 loaf pan.  I’ve lined mine with parchment paper – avoiding the cooking spray.

Mix dry ingredients with a whisk: flours, sugar, baking powder, flax, cinnamon, salt, baking soda and nutmeg.

Lightly beat eggs, and mix in yogurt, oil, and vanilla. Stir in apples. Add to flour mixture and stir until just combined.  Pour batter into prepared loaf pan and back for 55-65 minutes, or until wooden pick inserted into the center comes out clean.  Cool 10 mines before removing from the pan.  If you have used parchment, it will lift right out.