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Breads

Banana Nut Bread

  • 3/4 cup whole wheat flour

  • 3/4 cup unbleached white flour

  • 2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 3/4 cup turbinado sugar

  • 1/2 tsp. sea salt

  • 1 egg

  • 1/4 cup apple sauce

  • 1/4 cup chopped walnuts

  • 2-3 ripe bananas

 

Preheat oven to 350º F. Grease and flour a loaf pan. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Whisk egg until foamy in a medium-size bowl. Add apple sauce and Salute Santé! Grapeseed Oil then stir in the bananas and walnuts. Pour the banana mixture over the dry ingredients. Mix until all ingredients are combined. Batter will be quite stiff. Spoon into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack for 5 minutes. Remove from pan and cool completely on a wire rack. Wrap in plastic and store at room temperature overnight. Slice and serve.

Carrot Cake

  • 3/4 cup whole wheat flour

  • 3/4 cup unbleached white flour

  • 2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 3/4 cup turbinado sugar

  • 1/2 tsp. cinnamon

  • 1/2 tsp. sea salt

  • 1 egg

  • 1/4 cup apple sauce

  • 1/4 cup chopped walnuts

  • 1/4 cup raisins

  • 1-1/2 cup shredded carrots

 

Preheat oven to 350º F. Grease and flour a loaf pan. In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon and salt. Whisk egg until foamy in a medium-size bowl. Add apple sauce and Salute Santé! Grapeseed Oil, then stir in the carrot, raisins and walnuts. Pour the carrot mixture over the dry ingredients. Mix until all ingredients are combined. Batter will be quite stiff. Spoon into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack for 5 minutes. Remove from pan and cool completely on a wire rack. Wrap in plastic and store at room temperature overnight. Slice and serve.

Zucchini Bread

  • 3/4 cup whole wheat flour

  • 3/4 cup unbleached white flour

  • 2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 3/4 cup turbinado sugar

  • 1/2 tsp. sea salt

  • 1- 1/2 tsp. cinnamon

  • 1 tsp. ground ginger

  • 1/2 tsp. ground cloves

  • 1 egg

  • 1/4 cup apple sauce

  • 1/4 cup chopped walnuts

  • 1 cup grated zucchini

Preheat oven to 350º F. Grease and flour a loaf pan. In a large bowl, sift together the flour, sugar, baking powder, baking soda, spices and salt. Whisk egg until foamy in a medium-size bowl. Add apple sauce and Salute Santé! Grapeseed Oil, then stir in the zucchini, raisins and walnuts. Pour the zucchini mixture over the dry ingredients. Mix until all ingredients are combined. Batter will be quite stiff. Spoon into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool pan on a wire rack for 5 minutes. Remove from pan and cool completely on a wire rack. Wrap in plastic and store at room temperature overnight. Slice and serve.