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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 14 |
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While cleaning out our overburdened upstairs freezer (to make way for more ice cream!) I happened upon several small bags of fruit that I had frozen last year when we couldn't eat any more of it fresh! Plums, peaches, cherries and a banana stuff a flaxseed, barley and oatmeal batter for a delicious taste of Summer all year. Ingredients:
1 over-ripe banana, mashed |
1 1/2 cups pitted cherries |
1 large peach, pitted and roughly chopped |
2 small plums, pitted and roughly chopped |
1/3 cup cranberry juice |
1 tbsp vanilla |
1 tbsp honey |
1 cup flour |
1 cup whole wheat flour |
1 cup barley flour |
1 cup rolled oats (not instant) |
2 tbsp ground flaxseed |
1 tbsp baking powder |
1 tsp baking soda |
1/4 tsp nutmeg |
1/4 tsp salt |
1/2 cup butter, room temperature |
1 cup sugar |
Directions:
1. Preheat oven to 325F, grease a 9x5 loaf pan.
2. In a bowl, combine fruit, cranberry juice, vanilla and honey. Set aside.
3. In another bowl whisk together flours, oats, flaxseed, baking powder, baking soda, nutmeg and salt. Set aside.
4. In a large bowl, cream together butter and sugar until fluffy.
5. Beginning and ending with the dry ingredients, alternate additions of the flour and fruit mixtures to the butter, blending well after each addition.
6. Spread in the pan and place on the lowest rack of the oven.
7. Bake for 1 hour 40 minutes, or until tests done.
8. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely.
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