| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
|
Breads |
12 |
Servings |
INGREDIENTS
| 1/3 |
c |
Hazelnuts, (1-3/4 ounces) |
| 1 |
c |
Coarsely shredded peeled pear, (2 medium) |
| 3/4 |
c |
Sugar |
| 3 |
tb |
Vegetable oil |
| 1/2 |
ts |
Grated lemon rind |
| 1/2 |
ts |
Vanilla extract |
| 1 |
|
Egg, lightly beaten |
| 1 |
|
Egg white, lightly beaten |
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Whole-wheat flour |
| 1 1/4 |
ts |
Baking powder |
| 3/4 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
|
|
Baking spray with flour |
INSTRUCTIONS
Place hazelnuts on a baking sheet. Bake at 350 degrees for 15 minutes,
stirring once.
Turn nuts out onto a towel. Roll up towel, and rub off skins. Chop nuts;
set aside.
Combine pear and the next 6 ingredients (pear through egg white) in a large
bowl; stir well. Combine the nuts, all-purpose flour, and next 5
ingredients (all-purpose flour through baking soda); add to pear mixture,
stirring just until moistened.
Spoon batter into an 8-1/2 x 4-1/2-inch loaf pan coated with baking spray.
Bake at 350 degrees for 1 hour and 5 minutes or until a wooden pick
inserted in center comes out clean. Let cool in pan 10 minutes on a wire
rack; remove from pan, and let cool completely on a wire rack. Yield: 12
servings (serving size: 1 slice).
Per serving: 177 Calories; 5g Fat (25% calories from fat); 3g Protein; 31g
Carbohydrate; 15mg Cholesterol; 189mg Sodium
Recipe by: Cooking Light, Jul/Aug 1995, page 56
Posted to MC-Recipe Digest V1 #432 by igor@digex.net on Jan 28, 1997.
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