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Lavender Honey Oat Quick Bread


Together, lavender and honey provide a doubly-rich source of health-promoting antioxidents
1 cup old fashioned oats, not instant
2 tablespoons old fashioned oats (1 T for bottom of loaf pan, and 1 T for top of bread)
1 1⁄3 cups whole wheat flour
1 cup all-purpose flour
2 1⁄4 teaspoons baking powder
1⁄4 teaspoon baking soda
1 1⁄4 teaspoons salt
1 (8 ounce) container nonfat plain yogurt (scant 1 cup, low fat may be substituted)
1 large egg
1⁄4 cup canola oil
1⁄4 cup lavender honey
3⁄4 cup nonfat milk (low fat may be substituted)



Position rack in middle of over and preheat to 375 degrees.

Generously coat a 9 x 5 inch loaf pan with cooking spray.

Sprinkle 1 Tablespoon oats in the pan, coating the sides and bottom with the oats.

Thoroughly stir together whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.

Using a fork, beat together 1 cup of oats, yogurt, egg, oil and honey in a medium bowl until well blended.

Stir in milk.

Gently stir the yogurt mixture into the flour mixture just until thoroughly incoporated but not overmixed (excess mixing can cause toughening).

Immediately scrape the batter into the pan, spreading evenly to the edges.

Sprinkle the reserved 1 Tablespoon oats over the top of loaf.

Bake the loaf until well browned on top and a toothpick inserted in the center comes out clean, 40 - 50 minutes. (It's normal for the top to crack).

Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it outo the rack.

Let cool until barely warm, about 45 minutes.