This tea bread gets its nutty flavor and texture from wild rice. The nuts and cranberries inside make an appealing visual presentation. Spread a little nonfat Greek-style yogurt on top, instead of cream cheese, for a delicious low-fat breakfast.

　　

Ingredients

makes 1 loaf

　　1 1/2 cups cooked wild rice

　　1 large egg, beaten

　　1/4 cup light agave nectar

　　1 teaspoon vanilla extract

　　2 tablespoons canola oil

　　Freshly grated zest of 1 small orange

　　1 1/4 cups sprouted spelt flour

　　2 teaspoons baking powder

　　1/2 teaspoon salt

　　1/2 cup juice-sweetened dried cranberries

　　3/4 cup walnuts, chopped

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

Lightly oil a 4- by 8-inch loaf pan and set aside. Mix together the cooked rice, egg, agave nectar, vanilla extract, canola oil, and orange zest. In a separate bowl, mix the flour, baking powder, and salt. Combine the wet and dry mixtures, then fold in the cranberries and walnuts. Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 5 minutes, then turn out onto a rack to cool completely. Store in the refrigerator, tightly wrapped.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.