| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Vegetables |
|
Diabetic, Desserts, Breads/bm |
16 |
Servings |
INGREDIENTS
| 1 |
|
Pk active dry yeast (1tbsp) |
| 1/4 |
c |
Warm water (110-115 F) |
| 1 |
|
Egg |
| 2 |
tb |
Honey |
| 1 |
c |
Unbleached white flour |
| 1 |
|
8 oz crushed pineapple in |
|
|
Its own juice |
| 1 |
c |
Grated carrots (2 med) |
| 1/4 |
c |
Raisins (dark or golden) |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
c |
Sunflower seeds |
| 1 1/2 |
c |
Whole wheat flour |
| 1/2 |
c |
Bran |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Sprinkle the yeast over the warm water in a bowl. Stir to dissolve
the yeast. Combine the egg, honey, yeast mixture, unbleasched white
flour, and the pineapple in a mixing bowl. Beat well. Let stand in
a warm place for 30 minutes covered with a wet towel. Add the
carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole
wheat flour, bran and oil. blend well. Spoon the dough into a
lightly oiled 10 inch tube pan. Let rise unti ldoubled in a warm
place for 60 minutes. Bake in a 350 F oven for 25 minutes or until
browned. Cool in the pan for 5 minutes; then remove from the pan and
cool completely on a wire rack. Engergy per serving (1/16 of recipe):
130 calories
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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