| Ingredients |
INTO A MIXING BOWL
2 cup Whole wheat flour
2 tsp Baking powder
1/2 tsp Baking soda
1 each Zest of one orange (orange
Part of peel, finely
Grated)
1/2 cup Dried currants OR 1/2_cup
Chopped dried Apricots
INTO A BLENDER/FOOD PROCESSO
2 small Overripe bananas
1 8 ounce canned crushed
Unsweetened pineapple
2 Egg whites (or equivilent)
1/4 cup Dairy or soy nf milk
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| Preparation |
Mix the wet into the dry, stir until well mixed. Pour into a prepared or
nonstick loaf pan, bake at 350 degrees farenheit for about 40 minutes, test
with a wooden pick. Let stand for about 5 minutes, remove from pan, cool
on a rack.
Note: I don't like to use refined sugar and this is fairly sweet, but if
you prefer a sweeter bread, add some chopped dates or 1/4 cup sugar.
Posted by jrg14@cornell.edu (Janice R. Gordon) to the Fatfree Digest
[Volume 16 Issue 28] Apr. 1, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.
1.80á |
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