Norwegian Nut Bread Recipe
Yield: 2 Sm lovavesRecipe by luhu.jp
Ingredients:
1 cup: Unbleached all-purpose flour sifted,
1 tsp: Baking soda,
1 tsp: Salt,
1/2 cup: Almonds,fiberts & sunflower, Seeds (chopped)
1/4 cup: Non-fat dry milk powder,
1 cup: Whole wheat-flour, unsifted
1 cup: Raisins,
1 tbsp: Grated orange zest,
1: Egg, beaten
1 cup: Buttermilk,
2 tbsp: Walnut oil,
Directions:
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 OBrion and her Meal-Master
Source from luhu.jp
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 OBrion and her Meal-Master
Source from luhu.jp