Norwegian nut bread
2 sm lovaves
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unbleached all-purpose flour sifted |
| 1 | teaspoon | Baking soda; |
| 1 | teaspoon | Salt; |
| ½ | cup | Almonds,fiberts & sunflower; Seeds (chopped) |
| ¼ | cup | Non-fat dry milk powder; |
| 1 | cup | Whole wheat-flour; unsifted |
| 1 | cup | Raisins; |
| 1 | tablespoon | Grated orange zest; |
| 1 | Egg; beaten | |
| 1 | cup | Buttermilk; |
| 2 | tablespoons | 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: 1½ STARCH/BREAD EXCHANGES + ½ 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 O'Brion and her Meal-Master