Yield: 1 Servings
|2 cups||Whole wheat flour|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|1 \N||Zest of one orange (orange|
|\N \N||Part of peel, finely|
|½ cup||Dried currants OR 1/2_cup|
|\N \N||Chopped dried Apricots|
|2 smalls||Overripe bananas|
|1 \N||8 ounce canned crushed|
|\N \N||Unsweetened pineapple|
|2 \N||Egg whites (or equivilent)|
|¼ cup||Dairy or soy nf milk|
INTO A MIXING BOWL
INTO A BLENDER/FOOD PROCESSO
Mix the wet into the dry, stir until well mixed. Pour into a prepared or nonstick loaf pan, bake at 350 degrees farenheit for about 40 minutes, test with a wooden pick. Let stand for about 5 minutes, remove from pan, cool on a rack.
Note: I don't like to use refined sugar and this is fairly sweet, but if you prefer a sweeter bread, add some chopped dates or ¼ cup sugar.
Posted by jrg14@... (Janice R. Gordon) to the Fatfree Digest [Volume 16 Issue 28] Apr. 1, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....