Ingredients
2 1/2
cups white whole wheat flour
1/2
cup old-fashioned oats
1/3
cup ground flaxseed or flaxseed meal
1/2
cup packed dark brown sugar
1/4
cup chopped blanched slivered almonds
1
teaspoon baking soda
1
teaspoon salt
1/2
cup dried blueberries or currants
1 2/3
cups buttermilk
2
teaspoons vanilla
1
tablespoon old-fashioned oats
Preparation
Heat oven to 375°F (350°F for dark or nonstick pan). Spray 9x5-inch loaf pan with cooking spray.
In large bowl, stir flour, 1/2 cup oats, the flaxseed, brown sugar, almonds, baking soda and salt. Add blueberries; stir to coat in flour mixture. Stir in buttermilk and vanilla just until mixed. Spread in pan; sprinkle with 1 tablespoon oats.
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.
