Whether you eat vegan, gluten-free, or simply want to eat nutritiously, there are many varieties of high-quality flours and grains available at Friendly City Food Co-op. The co-op carries an assortment of “Bob’s Mill” products which are a brand famous for pure, unprocessed flours, cereals, grains, and meals. You can find garbanzo bean, almond, and coconut flours as well as xanthum gum (used as a binder in many baking recipes). All of these highly nutritious ingredients are longing for someone to pick them up and explore new recipes!
I baked a delicious cranberry bread using whole wheat flour and wheat bran. Baking with whole grains is an easy way to add fiber and protein to your recipes. Swapping high-quality grains for processed, refined grains nourishes your body and is always a good idea!
Ingredients (Yield 1 loaf)
1 c. wheat bran
1 c. whole wheat flour
½ c. unbleached white flour
½ tsp. salt
1 c. chopped pecans or walnuts
1 c. dried cranberries
1 tsp. baking powder
½ tsp. baking soda
¾ c. dark brown sugar
½ c. milk
1 c. orange juice
Preheat oven to 375°. Mix egg, milk, and orange juice in a large bowl. In a separate bowl, mix all dry ingredients including flours, bran, salt, baking powder, baking soda, pecans, and cranberries. Add the dry ingredients to wet ingredients, and combine thoroughly. Grease a loaf pan, and pour mixture into pan. Bake for approximately 40-45 minutes. Check doneness by wiggling the pan and sticking the loaf with a toothpick.
This recipe yields a dense and grainy bread that is best enjoyed topped with a pad of salted butter and a cold glass of orange juice. The bread is perfectly sweet, with the cranberries contributing just the right amount of sweetness to balance the dense grain texture.
Serve this cranberry-bran bread as a dessert or a sweet treat. With nutritious ingredients that are high in fiber and low in sugar, this is exactly the kind of baking a health-conscious eater should explore.
Good luck, and happy baking!
By Madeleine Wirth / Guest Blogger
Madeleine is a senior at James Madison University, studying to be a registered dietitian. She loves exploring recipes with fresh and nutritious ingredients. As a native to the Shenandoah Valley, she passionately supports the local food economy in Harrisonburg.