Yield: 1 Servings
Measure | Ingredient |
---|---|
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 |
\N \N | Grated) |
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@....
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