Healthy Breakfast Recipes

Use your food processor to make this one and it is a breeze. The cranberries add an unusual twist to healthy breakfast recipes. We always tuck a bag of fresh cranberries into the freezer during the holidays for use later in the year.

Ingredients

2 cups all purpose flour
1 Tablespoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup pecans
1-1/2 cup fresh or frozen cranberries
1 large fully ripe banana, cut into chunks
1 cup sugar
1/4 cup butter, cut into pieces
1/4 cup milk
1 egg
2 1-inch strips of orange peel

Healthy Cooking Instructions

Preheat the oven to 350 degrees.
Grease a 9 x 5 x 3 loaf pan.

Place the steel blade in the food processor.
Add the flour, baking powder, cinnamon and salt.
Process to mix well.
Remove the flour mixture from the workbowl and set aside in a separate bowl.

Re-insert the steel blade in the workbowl.
Add the pecans and pulse a few times until the pecans are coarsely chopped.
Remove and set aside.

Re-insert the blade and add the cranberries.
Process until coarsely chopped. Set aside on paper towels to drain.

Rinse the workbowl and re-insert the steel blade.
Add the banana, sugar, butter, egg, and orange peel to the workbowl.
Process until smooth.

Add the flour mixture to the workbowl and pulse until just combined, 3 or 4 pulses.
DO NOT OVERMIX.
Transfer this mixture into a bowl, fold in the pecans and cranberries.
Mix just until combined. The more you mix, the pinker the batter will become.

Turn into the greased loaf pan.

Bake for 60 to 65 minutes.
Allow to cool in the pan for 10 minutes.
Remove from the pan, cool on a wire rack.
Allow to cool thoroughly before slicing.