No-fat honey tea loaf (pareve)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Honey |
| 1½ | cup | Hot strong decaffeinated coffee |
| 2 | cups | Unbleached all-purpose flour |
| 1 | cup | Whole wheat pastry flour |
| ½ | cup | Oat bran |
| 1 | tablespoon | Baking powder |
| 1 | tablespoon | Baking soda |
| 2 | teaspoons | Ground cinnamon |
| ½ | teaspoon | Ground all-spice |
| ½ | cup | Egg substitute |
| 6 | Extra-large egg whites, at room temperature | |
| 6 | tablespoons | Sugar |
| ¼ | teaspoon | Cream of tartar |
| ¼ | cup | Sliced almonds |
Directions
Yield: 2 Loaves Cut Into 36 Slices And Halved (½ Slice = 1 Serving) This no-cholesterol, no-fat loaf is lovely to serve with tea or as a light dessert with fresh fruit.
1. Preheat the oven to 350-degrees. Lightly coat the bottoms of two 9 x 5 x 3 inch loaf pans with vegetable oil cooking spray and line with wax paper.
2. Dissolve the honey in the hot coffee and cool.
3. Combine the flours,oat bran, baking powder, baking soda, cinnamon, and all-spice and mix together with a whisk or slotted spoon.
4. In the bowl of an electric mixer, beat the cooled coffee mixture, egg substitute, 2 of the egg whites, and three tablespoons of the sugar. Add the dry ingredients and mix on low speed until smooth.
5. In a separate bowl, beat the remaining 4 egg whites with the cream of tartar until slightly thick. Add the remaining 3 tablespoons sugar, 1 tablespoon at a time, while beating until stiff and shiny.
6. Fold the beaten egg whites into the cake mixture gently, just until blended.
7. Pour the batter into the prepared loaf pans, sprinkle the tops os the loaves with the almonds, and bake for about 1 hour or until the cake starts to pull away from the sides of the pans.
8. Invert the pans onto a cake rack to cool completely.
9. Loosen the sides of the loaves with a spatula and remove from the pans.
Remove the wax paper and slice. TO FREEZE: Wrap the sliced loaf in plastic wrap and then in foil.
EGG WHITE HINTS:
Eggs separate more easily when cold, but egg whites beat to a larger volume when at room temperature, with either a few grains of salt or cream of tartar added. When beating egg whites, use a glass or metal bowl, not plastic.
Posted to JEWISH-FOOD digest V97 #019 From: Pat Gold <plgold@...>
Date: Wed, 11 Sep 1996 08:22:22 -0700