Sunburst Quick Bread

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon baking powder
• 1/2 cup sunflower seeds, chopped coarsely
• 1/2 cup raisins (can sub golden raisins, currants or cranberries)
• 1/2 cup vanilla rice milk (or soy milk)
• 1/2 teaspoon salt
• 1/3 cup sunflower oil
• 2 cups unbleached flour
• 2 tablespoons flax seeds
• 2 tablespoons poppy seeds
• 3 tablespoons tahini
• 1/2 cup sugar
• 1 lemon, juice and zest of (1/4 cup lemon juice)

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease and flour a 9x5 loaf pan.
• 3 in electric blender, grind the flaxseeds to fine powder. add 1/3 cup water; blending until frothy. set aside.
• 4 in mixing bowl, combine the safflower oil, sesame paste and sugar. beat with mixer on medium speed until blended. beat in the flaxseed mixture.
• 5 in another bowl, stir together the flour, baking powder and salt. add this to the wet mixture, beating on low speed until smooth.
• 6 beat in the rice milk, fresh lemon juice and peel. fold in gently the sunflower seeds and raisins just until blended.
• 7 do not overstir.
• 8 pour the batter into the prepared loaf pan.
• 9 sprinkle poppy seeds over the top of the batter. bake the bread until a toothpick inserted in center comes out clean.
• 10 bake about 50-60 minutes.
• 11 cook in pan on wire rack for 10 minutes. invert pan onto wire rack and cool. cool completely before slicing.