Fruit sweet and sugar free - cranberry banana walnut brea
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Fruit sweet and sugar free - cranberry banana walnut brea
  Fruit    Sweet    Cranberry    Diabetic    Bananas    Walnuts  
Last updated 6/12/2012 12:55:01 AM. Recipe ID 16959. Report a problem with this recipe.
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      Title: Fruit sweet and sugar free - cranberry banana walnut brea
 Categories: Diabetic, Breads/bm, Fruits, Nuts/grains
      Yield: 2 Loaves
 
MMMMM-----------------------FRUIT AND NUTS----------------------------
    1/2 c  Walnuts
  1 1/2 c  Fresh or frozen cranberries

MMMMM----------------------DRY INGREDIENTS---------------------------
  2 1/2 c  Unbleached white flour
      1 ts Cinnamon
      1 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt

MMMMM----------------------WET INGREDIENTS---------------------------
    1/2 c  Fruit sweetener
    1/2 c  Oil
    1/4 ts Grated orange zest
      2    Eggs
      3 tb Unsweetened orange juice
    1/2 ts Vanilla extract
      1 c  Mashed ripe bananas
 
  Preheat the oven to 350 degrees. Lightly spray two loaf pans with
  lecithin spray. Toast the walnuts in the preheated oven for 7-10
  minutes, stirring occasionally. Allow the nuts to cool. Then coarsely
  chop them with a knife or using a pulsing action in a food processor,
  and put them aside. Wash and sort the cranberries, coarsely chop them
  with a knife or with the pulsing action in a food processor and put
  them aside. Sift the dry ingredients together. Use an electric mixer
  on medium speed to whisk together the sweetener, oil, and orange
  zest, until thickened, about five minutes. Add the eggs, one at a
  time beating well after each addition. Reduce speed and stir in the
  orange juice, vanilla and mashed bananas. On low speed, slowly add
  the sifted dry ingredients, walnuts, and cranberries. Mix just until
  blended, being careful not to over mix. Pour the batter into the
  prepared loaf pans. Bake the loaves on the middle shelf in the
  preheated oven for 50-60 minutes, until a toothpick inserted in the
  center of each loaf comes out clean. Cool the loaves slightly before
  removing them from the pans and cooling them on a wire rack. Wrap the
  cooled loaves in plastic wrap and let them sit for a few hours to
  overnight at room temperature before slicing.
 




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Recipe ID 16959 (Apr 03, 2005)

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