MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Norwegian Nut Bread
 Categories: Diabetic, Fruits, Nuts/grains, Breads/bm
      Yield: 2 sm lovaves
 
      1 c  Unbleached all-purpose flour        1 c  Whole wheat-flour; unsifted
           -sifted                             1 c  Raisins;
      1 ts Baking soda;                        1 tb Grated orange zest;
      1 ts Salt;                               1    Egg; beaten
    1/2 c  Almonds,fiberts & sunflower;        1 c  Buttermilk;
           -Seeds (chopped)                    2 tb Walnut oil;
    1/4 c  Non-fat dry milk powder;       
 
  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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