Breakfast Casserole

1 casserole

Preheat oven to 350°. Grease a 9x5 inch loaf pan. Mix flours, sugar, baking powder and soda, salt in a mixing bowl. Stir in orange juice, butter, orange peel and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan, bake for 55 minutes. Cool on rack for 5 minutes, remove from pan and cool completely on rack.

Calories 229 per slice (1/10)

Vit A 124 IU, B3 .21mg, Vit C 11mg, Calcium 37mg, Magneisum 11mg, Potassium 79mg, Selenium 1.92mg

Beneficial Nutrients

Protein 4g, Carbs 38g, Fat 7g, Sat Fat 1.9g, Omega-3 .55g, Omega-6 2.4g, Fiber 2.8g, Sodium 418mg, Phytosterols 4.52mg

Cook Time: 55 minutes

Ingredients

  • 1 C flour
  • 1 C whole wheat pastry flour
  • 3/4 C turbinado sugar (or brown)
  • 1 1/2 tsp aluminum free baking powder
  • 1 tsp sea salt
  • 1/2 tsp baking soda
  • 3/4 cup fresh squeezed orange juice
  • 2 T butter coconut oil
  • 1 T grated orange peel
  • 1 egg well beaten
  • 1 1/2 C chopped fresh cranberries
  • 1/2 cup chopped walnuts