Yield: 6 Servings
|1½ quart||Casserole; 12 slices|
|1½ cup||Whole wheat flour|
|1 cup||All-purpose flour|
|½ cup||Quick-cooking rolled oats|
|⅓ cup||Brown sugar, packed|
|1 tablespoon||Finely grated orange peel|
|2 teaspoons||Baking powder|
|½ teaspoon||Baking soda|
|1¾ cup||Sour skim milk or buttermilk*|
|2 tablespoons||Sunflower seeds|
From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn.
wheat germ honey *To make sour milk, place 2 Tbsp lemon juice or vinegar in a 2 cup measure. Add skim milk to measure 1¾ cups. In a large bowl combine flour, oats, sugar, orange peel, baking powder and baking soda until well blended. Add milk and egg white. Stir just until ingredients are moistened. Stir in the sunflower seeds.
Sprinkle a non-stick sprayed 1 ½ quart casserole lightly with wheat germ. Pour batter into casserole. Bake. If necessary, cover loaf with foil during the last 15 minutes of baking to prevent over-browning. Cool in casserole for 15 minutes; turn out onto wire rack. Brush top of loaf with honey and sprinkle with additional sunflower seeds if desired. Serve warm or cool. OVEN: 350 degrees TIME: 50 to 60 minutes Nutrient analysis: 1 slice, Calories: 120, Fat: 1 g, Cholesterol: 1 mg, Sodium: 128 mg, Dietary Fiber: 2 g, Calcium: 63 mg, Diabetic Exchange: 1 ½ starch