| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy, Eggs |
Norwegian |
Diabetic, Fruits, Nuts/grains, Breads/bm |
2 |
Sm lovaves |
INGREDIENTS
| 1 |
c |
Unbleached all-purpose flour sifted |
| 1 |
ts |
Baking soda; |
| 1 |
ts |
Salt; |
| 1/2 |
c |
Almonds,fiberts & sunflower; Seeds (chopped) |
| 1/4 |
c |
Non-fat dry milk powder; |
| 1 |
c |
Whole wheat-flour; unsifted |
| 1 |
c |
Raisins; |
| 1 |
tb |
Grated orange zest; |
| 1 |
|
Egg; beaten |
| 1 |
c |
Buttermilk; |
| 2 |
tb |
Walnut oil; |
INSTRUCTIONS
Preheat oven to 375 degrees. Coat empty 16-oz cans with non-stick
cooking spray. IN a medium-size bowl, combine flour, baking soda,
salt, nuts, dry milk, whole-wheat flour, raisins and orange zest. In
a small bowl, combine egg, buttermilk, and walnut oil; add to flour
mixture and blend well. Spoon batter into cans and bake 50 minutes
or until golden. Loosen bread from cans with small spatula and cool
on rack. Makes 2 small loaves, about 6 slices each.
Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES + 1/2 FAT
EXCHANGES; CAL: 151; CHO: 24g; CAR: 23g; PRO: 5g; SOD: 254mg; FAT:
5g; Source: Light & Easy Diabetic Cuisine by Betty Marks.
Brought to you and your via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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