Laurel'S Kitchen Whole Wheat Quick Bread

• 1 3/4 cups whole wheat flour
• 3/4 cup ground flax seeds
• 2 1/4 ounces cashew nuts
• 1 large egg
• 1 1/2 cups buttermilk
• 4 tablespoons molasses
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons baking powder
• 1/8 cup oil
• 1/2 teaspoon cinnamon

1. Preheat oven to 375u0b0F.
2. Grease an 8"x4 1/2" loaf pan.
3. Mix oil and molasses together.
4. Beat the large egg and buttermilk together, then add the oil and molasses mixture.
5. Measure your dry ingredients into a large bowl, and stir them until thoroughly blended.
6. Chop the cashews coarsely.
7. Make a well in the centre of your dry ingredients and pour in the wet ingredients.
8. Stir just until the dry ingredients are thoroughly moistene. The mix will be quite moist.
9. Fold in the chopped nuts reserving a couple of tablespoons for the top.
10. Put mix in the loaf pan, and sprinkle the reserved nuts on top.
11. Bake for approximately 40 minutes or until a tester inserted into the middle comes out clean.

whole wheat flour, ground flax seeds, nuts, egg, buttermilk, molasses, salt, baking soda, baking powder, oil, cinnamon

Taken from www.food.com/recipe/laurels-kitchen-whole-wheat-quick-bread-117314 (may not work)