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Prep Time: 18 Minutes Cook Time: 60 Minutes |
Ready In: 78 Minutes Servings: 4 |
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A little different version of the original in an effort to eat a little healthier. I got this recipe out of the Betty Crocker Healthy Heart Cookbook. The note from the recipe reads, Besides eating cereal for breakfast, adding cereal to recipes is a good way to get the extra nutrition that the fortification, fiber and whole grain cereals provide . Make sure you take into consideration the cooling time if you're making this last minute. Since the slices are so thin, I left off the topping so I could eat a little bit more. After the fact, I realized I put in pretty frozen blue berries. It ended up ok, just had to cook my loaf about 10-15 minutes longer. Ingredients:
2 cups total cereal, crushed |
3/4 cup water |
1 tablespoon orange peel or 1 tablespoon lemon peel, grated |
1/4 cup orange juice or 1/4 cup lemon juice |
1/2 teaspoon vanilla |
2 cups all-purpose flour |
1 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 tablespoons canola oil or 2 tablespoons soybean oil |
1 egg |
1 cup fresh blueberries or 1 cup frozen blueberries, thawed |
1/2 cup powdered sugar |
1/4 teaspoon vanilla |
2 -3 teaspoons milk |
Directions:
1. Heat oven to 350 degrees. Grease bottom only of loaf pan, 9x5x3 inches, with shortening.
2. Mix cereal, water, orange peel, orange juice and vanilla in large bowl; let stand 10 minutes. stir in remaining ingredients except blueberries and Vanilla Glaze. Gently stir in blueberries. Pour into pan.
3. Bake 50-60 min or until toothpick inserted center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to wire rack. Cool completely, about 1 hour.
4. Make Vanilla Glaze; Mix all ingredients until smooth and thin enough to drizzle. Drizzle over loaf. Wrap tightly and store at room temperature up to 4 days or refrigerated up to 10 days.
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