Quick-cooking oats; uncooked (quick or old fashioned Quaker)
1/4
c
Granulated sugar; OR
2
tb
Fructose
1
ts
Baking powder
1/2
ts
Baking soda
1/4
ts
Salt; optional
3/4
c
Skim milk
3/4
c
Egg substitute; (or 3-whole eggs)
1/3
c
Orange juice; unsweetened
1/4
c
Vegetable oil
1
tb
Grated orange peel
1/2
c
Chopped cranberries; fresh or frozen
1/4
c
Chopped nuts; toasted, optional
INSTRUCTIONS
1.Heat oven to 350F. Grease and flour 9x5-inch loaf pan. Combine first 6
ingredients; mix well. Set aside.
2.Beat milk, egg substitute, orange juice, vegetable oil and orange peel
until mixed thoroughly. Add to dry ingredients, mixing just until
moistened. Stir in cranberries and nuts. Pour into prepared pan.
3.Bake 60 to 70 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pan. Cool completely.
*To toast nuts for extra flavor, spread evenly in small baking pan. Bake in
350F oven 7 to 10 minutes or until light golden brown.
Nutrition Information 1/16 of bread (made with granulated sugar) Calories
140, Calories From Fat 40, Total Fat 4g, (28.6% cff). Saturated Fat 1g,
Cholesterol 0mg, Sodium 80mg, Total Carbohydrates 20g, Dietary Fiber 1g,
Protein 4g
Food Exchanges: Starch/Bread 1, Fruit 1/2, Fat 1
Nutrition Information 1/16 of bread (made with fructose): Calories 130,
Calories From Fat 40, Total Fat 4g, Cholesterol 0mg, Sodium 80mg, Total
Carbohydrates 19g, Dietary Fiber 1g, Protein 4g
Food Exchanges: Starch/Bread 1, Fat 1
Diabetic GourmetMazagine at
http://gourmetconnection.com/diabetic/dgrcp.shtml
Preparation Time: 20 minutes Difficulty Level: 2 Servings: 16
Recipe by: Diabetic Gourmet Magazine
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 18,
1998
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