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Currants #KnowYourFruitsandVeggies

Blueberry Currant Oat bread (550x550)

Currants pack a lot of nutrition into those tiny red berries.


These red jewels are high in fiber, Vitamin C. Vitamin B, zinc, magnesium, iron and potassium.
Currants are eaten whole as fresh fruit or dried. Dried currants retain their nutritional value and sweetness. If you haven’t tried currants, you are in for a treat. I’d describe their taste as somewhere between a raisin and a cranberry.
This flavor profile allows currants to pair well with other fruit. I like to combine them with wild blueberries or golden raisins.
Currants are popular in jams, jellies, smoothies, and baked goods.

Blueberry Currant Oatmeal Bread

1 cup all-purpose flour
1 cup bread flour
3/4 cup old fashioned oats
3/4 cup brown sugar
1 tablespoon baking powder
1 tsp. salt
2 eggs
1/4 cup unsalted butter, melted and cooled
1 1/4 cup 2 % milk plus 1/2 cup to reconstitute berries
1 tsp. almond extract
1/2 cup wild dried blueberries
1/2 cup dried currants

Soak fruit in 1/2 cup milk for at least an hour. Drain and reserve milk for drinking.
Whisk together flours, oats, brown sugar, baking powder, salt.
In a separate bowl, whisk together 1 1/4 cups milk, almond extract and cooled melted butter.
Blend wet ingredients into dry mixture to form a batter.
Gently fold in berries.
Grease and flour a 9-inch loaf pan. Add batter and sprinkle with oats if desired.
Bake at 350 on center rack of oven for 50 to 60 minutes until inserted toothpick comes out clean.
Cool bread a few minutes in pan on a rack before removing bread finish cooling on rack. Cool completely before slicing.

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About the author

Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

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