I love the approaching season of fall because of the cozy weather, fashion layers, Pumpkin Spice Lattes (slightly less sweet than they're typically made), and of course, I love fall for the wholesome, yummy food. Lately I've been stocking up on healthy fall recipes. Today while flipping through Eating Well Magazine I came across this delicious recipe and it looked so delish. I can't wait to try it and wanted to share the recipe with you all.
- 1/3 cup unsalted sunflower seeds
- 1/3 cup unsalted pumpkin seeds
- 3 tablespoons flaxseed
- 3 tablespoons sesame seeds
- 2 cups white whole-wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 3 large eggs
- 1 1/2 cups buttermilk
- 1 cup rolled oats
- 1/2 cup avocado oil or extra-virgin olive oil
- 2 tablespoons honey or pure maple syrup
Preheat oven to 350 °F. Coat a 9 x 5" loaf pan with cooking spray.
Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet; toast over medium heat, stirring, until lightly brown and starting to pop.
Reserve 2 tablespoons of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, baking powder, baking soda and salt to the large bowl; whisk to combine. Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and honey (or maple syrup). Pour the wet ingredients into the dry ingredients; stir and fold together until combined. Scrape the batter into the prepared loaf pan. Sprinkle with the reserved seeds.
Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45 - 55 minutes. Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely (or you can leave it in the loaf pan).
Top with your favorite honey or butter (I love Earth Balance Organic Coconut Spread).
* Make Ahead Tip: Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days.
recipe via Eating Well