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Title: Norwegian Nut Bread
Categories: Diabetic Fruit Nut Bread
Yield: 2 Sm lovaves
| 1 | c | Unbleached all-purpose flour sifted |
| 1 | ts | Baking soda; |
| 1 | ts | Salt; |
| 1/2 | c | Almonds,fiberts & sunflower; Seeds (chopped) |
| 1/4 | c | Non-fat dry milk powder; |
| 1 | c | Whole wheat-flour; unsifted |
| 1 | c | Raisins; |
| 1 | tb | Grated orange zest; |
| 1 | Egg; beaten | |
| 1 | c | Buttermilk; |
| 2 | tb | Walnut oil; |
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: 1 1/2 STARCH/BREAD EXCHANGES + 1/2 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
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