From Ellen Kanner’s Edgy Veggie
Peanut Butter Oatmeal Bread
Peanut butter takes the place of oil in this breakfast bread or anytime snack. It adds fiber and protein, too. Lightly oiling the measuring cup makes measuring peanut butter and maple syrup tidy.
1 1/4 cup dairy, soy or almond milk
1 teaspoon vanilla extract
1 tablespoon ground flax seed (also called flax meal)
3/4 cup unbleached all-purpose flour
3/4 cup whole wheat flour
1/2 cup oatmeal
2 teaspoons baking powder, preferably aluminum-free
1 teaspoon cinnamon
1/4 cup natural peanut butter or other nut butter
1/2 cup maple syrup
1/3 cup raisins (optional)
Heat oven to 350 degrees. Lightly oil a 9-by-5-inch loaf pan.
In a medium saucepan, heat milk, vanilla extract and flax seed over medium-low heat for a few minutes, stirring occasionally, until just warmed through. Remove from heat and set aside. Mixture will thicken a little due to the bonding nature of the flax seed.
In a medium bowl, combine the flours, oatmeal, baking powder and cinnamon.
Measure peanut butter into a large mixing bowl. Stir in maple syrup until combined. Stir in about a third of the flour mixture. Pour in an equal amount of milk and stir just until smooth. Continue stirring in flour and milk mixtures until you have a thick batter. Easy does it; do not overwork. Gently stir in raisins, and pour batter into the prepared loaf pan.
Bake for 45 minutes, or until bread is tawny, crusty and sweet-smelling. Set aside on a rack to cool. Makes 8 servings.
Per serving: 228 calories (25 percent from fat), 6.4 g fat (1.6 g saturated, 2.4 g monounsaturated), 3.6 mg cholesterol, 6.7 g protein, 37 g carbohydrates, 2.9 g fiber, 122 mg sodium.