In a recent audit of the freezer I came across the cranberries again, and started to research what I could possibly do with such a large box of the tart fruit, which I had no desire to eat with yogurt or in smoothies, as the packaging suggested. A recipe for cranberry walnut loaf had me intrigued (perfect for pre- and post-run snacking, as well as for a midweek lunchbox treat), and in my usual style I chopped around the original recipe a bit to make it a bit healthier and a bit more substantial. The results were, to my surprise, a resounding success!!
Wholesome Cranberry Walnut Loaf
1 cup plain flour
1/2 cup wholemeal flour
1/2 cup rolled oats
3/4 cup sugar (I was going to replace this with honey, but I'm glad I didn't!*)
3/4 tsp salt
1.5 tsp baking powder
1/2 tsp bicarbonate of soda
1 cup frozen cranberries
1/2 cup chopped walnuts
2 tbsp vegetable oil
3/4 cup orange juice
Extra cranberries to decorate
Simply mix the dry ingredients then add the wet, stirring as little as you can bear. Turn into a loaf tin, dot the top with a few extra cranberries, and bake at 175C for 50 mins.
Perfectly delicious, and healthy too!
|Awful photo, yummy cake!|
But I still had half a box of half-frozen cranberries!
So I made a simple white loaf, and threw them in during the first kneading stage. The whole kitchen was covered in pink juice and flour, and the dough was a sticky wet wreck, but with Daniel on hand to add extra flour as I worked the dough, I finally got a perfect consistency. And, despite my pessimism it worked - perfect white bread with tangy cranberry morsels!
Frozen cranberries are back on the shopping list!
*Though next time I might give it a go, and sprinkle sugar on the top