Wild Rice, Walnut, and Cranberry Tea Bread

Name: Wild Rice, Walnut, and Cranberry Tea Bread
Yield: makes 1 loaf
Ingredients: 1 1/2 cups cooked wild rice; 1 large egg, beaten; 1/4 cup light agave nectar; 1 teaspoon vanilla extract; 2 tablespoons canola oil; Freshly grated zest of 1 small orange; 1 1/4 cups sprouted spelt flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup juice-sweetened dried cranberries; 3/4 cup walnuts, chopped

December 9, 2011

This tea bread gets its nutty flavor and texture from wild rice. The nuts and cranberries inside make an appealing visual presentation. Spread a little nonfat Greek-style yogurt on top, instead of cream cheese, for a delicious low-fat breakfast.

Recipe notes

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