|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 1/2 | cups quartered or chopped | apples, with skin | 1 1/2 | cups, slices | pear | 2/3 | cup | oil, canola or olive | 2/3 | cup | honey | 3 | teaspoons | vanilla extract | 3 | large | eggs, beaten | 3/4 | cup | wheat germ | 1/4 | cup | ground flax seed meal | 2 | cups | wheat flour, wholewheat | 2 | teaspoons | baking soda | 1 | teaspoon | salt | 1 | teaspoon | cinnamon, ground | 1/2 | teaspoon | cloves, ground | 1/2 | teaspoon | baking powder | 1 | cup, chopped | walnuts |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 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:) |
|
