 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/8 | small (2-1/2" dia) (approx 4 per lb) | apples, with skin | 1/8 | pear, small (approx 3 per lb) | pear | 1/2 | tablespoon | oil, canola or olive | 1/2 | tablespoon | honey | 1/8 | teaspoon | vanilla extract | 1/8 | small | eggs, beaten | 1/2 | tablespoon | wheat germ | 1/2 | teaspoon | ground flax seed meal | 1 1/3 | tablespoons | wheat flour, wholewheat | 1/8 | teaspoon | baking soda | 2/3 | dash | salt | 1/8 | teaspoon | cinnamon, ground | 1/8 | teaspoon | cloves, ground | 1/8 | teaspoon | baking powder | 2/3 | tablespoon | walnuts |
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Steps
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Sequence
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Step
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| | 1 | Pre Heat oven to 350. | | 2 | Take your cored and quartered apples and pears and shred them. (An auto shredder such as a Salad Shooter or Quisinart will work best but you can shred by hand if needed.) | | 3 | In a large mixing bowl: Shredded apples and pears,oil, honey, vanilla, and eggs mix very well until fully combined. | | 4 | In a seperate mixing bowl blend together the remaining dry ingredients (EXCEPT the nuts). | | 5 | Pour your dry ingredients into the large mixing bowl with the wet ingredients and stir until combined. | | 6 | Add chopped nuts stir until combined. | | 7 | Use non-stick cooking spray on 2 loaf pans and pour half of batter into each. | | 8 | Place loaf pans into oven and cook for 60-70 minutes (until toothpick inserted in center comes out clean.) | | 9 | Remove from over and allow to set for 5-10 minutes before turning pans upside down to release bread. Cool on racks.
ENJOY:) |
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