CATEGORY	CUISINE	TAG	YIELD
		Breads	15	Servings

INGREDIENTS

1	c	Oatmeal flour
3/4	c	All-purpose flour
1	ts	Baking soda
1/2	ts	Cinnamon
1/2	ts	Salt
1/2	c	Rolled oats
2	tb	Unsweetened applesauce
1/4	c	Sugar
1	c	Mashed bananas
1	tb	Lemon juice
1	c	Blueberries — fresh or
		Frozen

INSTRUCTIONS

Sift together the first five dry ingredients.  Stir in rolled oats; set
aside. Combine well the applesauce, sugar, and egg whites. Add bananas and
lemon juice.  Carefully, stir in blueberries.  Add to the dry ingredients
and mix just until moistened. Pour into an 8=BDx4=BDx3-inch loaf pan coated
with cooking spray. Bake= at 350=B0 F. for about 40 minutes or until done.
Let bread cool in pan about 10 minutes.  Turn out on a wire rack to cool
completely.  Wrap and refrigerate several hours before slicing. Makes one
loaf (15 slices).
per slice:  97 Kcal  0.7g fat (0.1g sat fat) 6% CFF 171mg Na  1.9g fiber
(2.2g PRO/ 0.7g FAT/ 21.2g CHO)
Recipe By     : Am. Heart Assoc. recipe modified by R. Winters
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“This is the day the Lord has made! Be glad!”

God wants us to follow a recurring pattern of intense work and then rest, intense work and then rest, and so forth. Whatever view one takes of the Sabbath, surely the six days of work and the one day of rest embedded in the creation remain relevant in some sense. Any routine of life that is unsustainable long-term cannot be of God. He calls us to work. But he also calls us to rest, in order to work most fruitfully. What sets us apart is this. We rest, in order to work; we do not work, in order to rest. We who believe the gospel are not living for the weekend, but for The End. In the meantime, we figure out rhythms of life that make fruitful labor sustainable.

Ray Ortlund