| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Home cookin |
6 |
servings |
INGREDIENTS
| 1 |
c |
Honey |
| 1 |
c |
Maple syrup |
| 3/4 |
c |
Oil |
| 3 |
c |
Zucchini milk |
| 1 |
c |
Chopped walnuts |
| 1 |
c |
Chopped dates |
| 1 |
ts |
Sea salt |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Ground cloves |
| 4 |
ts |
Baking soda |
| 2 |
c |
Unbleached white flour |
| 2 |
|
To 2-1/2 cups whole wheat |
|
|
Flour |
| 1/2 |
c |
Wheat germ |
|
|
To make zucchini milk, |
|
|
Chop up into |
|
sm |
Pieces, peel zucchini, but |
|
|
Don't remove seeds. Put |
|
|
In blender |
|
|
A bit at a time to liquefy. |
INSTRUCTIONS
Preheat oven to 350°F.
Combine honey, maple syrup, oil, zucchini milk, dates, walnuts, salt,
cinnamon, cloves and soda in a large bowl. Mix well. Stir in remaining
ingredients.
Spoon the mixture into 3 well oiled loaf tins and bake one hour or until
done. Cool in pan 20 minutes before turning onto a rack.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Aug
17, 1998
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