Blueberry Almond Bread

We had a request for the healthy Blueberry-Almond Bread we made last week from the Moosewood Cookbook. Here it is!

make in a 9-inch cake pan

1/4 cup olive oil

1/4 cup packed brown sugar or unrefined cane sugar

2 large eggs

1/4 tsp almond extract

1 cup applesauce

1 cup whole wheat flour

1/2 cup ground rolled oats (pulse in a food processor or blender until

finely ground)

1/2 cup ground almond (almond meal)

1/4 cup ground flaxseeds

1 tsp baking powder

1/2 tsp baking soda

pinch salt

1 cup fresh or frozen blueberries

Preheat oven to 350 and spray a 9-inch cake pan with non-stick spray.

Whisk together the oil and sugar. Add the eggs and almond extract -- whisk until creamy.

In another bowl whisk together the flour, oats, flaxseed, baking soda, baking powder and salt.

Add the dry to the west ingredients and stir. Add the blueberries and stir until just combined.

Pour batter into the pan and bake for 20 minutes or until a knife inserted in the center comes clean. Let cool for 15 minutes before serving.

NOTE: This bread freezes well. I cut the leftovers into wedges and froze in small baggies. Then I just microwaved it for 30 seconds for a quick breakfast on the run alongside a smoothie.