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Thursday, January 3, 2013

Lemon Flaxseed Loaf

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Today is our second day back to work after eleven days off. Ryan and I are fortunate to work for a company that gives everyone off from Christmas Eve to New Year’s Day. It is something we look forward to every year, as it happens to fall just when we’re exhausted and worn out and in desperate need of a break. This year was no different and we spent the break with our families, catching up on much needed sleep and relaxation.
 All good things must come to an end, however, and thankfully we both felt reenergized enough that returning yesterday wasn’t nearly as miserable as it could have been (although I was a little depressed when I saw 5:00 am on the clock for the first time in nearly two weeks!). To help us ease into the week, I’ll be making a few treats like this. We’re a little sugared out after nonstop indulgent meals followed by Christmas cookies, so I skipped the glaze on this quick bread and swapped in a little whole-wheat flour. Between that and the hefty portion of flaxseed, this errs on the side of a healthy. The lemon flavor is subtle, adding a burst of freshness (the glaze would’ve added additional lemon taste). A slice of this with a side of fruit makes for a good breakfast. I personally enjoyed it as an afternoon snack, a necessary boost of energy to get me through the rest of the workday!

Two Years Ago: Autumn Salad (just as good in Winter!)

Lemon Flaxseed Loaf
from Cooking Light May 2000

-1 tbsp granulated sugar
-1/4 cup ground flaxseed
-1 cup granulated sugar
-2 large eggs
-1 cup all-purpose flour
-1 cup whole-wheat flour
-1 1/2 tsp baking powder
-1/2 tsp baking soda
-1/2 tsp salt
-3/4 cup low-fat buttermilk
-1/4 cup vegetable oil
-2 tsp grated lemon zest
-1 tsp vanilla extract

1. Preheat oven to 350F. Coat an 8 x 4 inch loaf pan with cooking spray and sprinkle with 1 tbsp granulated sugar. Set aside.
2. Beat 1 cup granulated sugar with eggs in a large bowl until mixture is thick and pale. In a separate bowl combine flaxseed meal, flours, baking powder, baking soda, and salt, stirring to combine. In a third bowl, combine the buttermilk, oil, lemon zest, and vanilla. 
3. Alternate adding the flour mixture and the buttermilk mixture to the egg mixture, beginning and ending with the flour mixture. 
4. Spoon batter into the prepared pan. Bake at 350F for 50-55 minutes or until an inserted toothpick comes out clean. Cool in pan, on a wire rack, for 5-10 minutes before removing loaf from pan and cooling completely on a wire rack.