This is from The Diabetic Gourmet Magazine
http://DiabeticGourmet.com
Reggie
NORWEGIAN NUT BREAD
Yield: 12 Servings; Makes 2 small loaves, about 6 slices each.
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26
INGREDIENTS
1 cup sifted unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped almonds, filberts and sunflower seeds
1/4 cup non-fat dry milk powder
1 cup unsifted whole-wheat flour
1/2 cup raisins
1 tablespoon grated orange zest
1 egg, beaten
1 cup buttermilk
2 tablespoons walnut oil
DIRECTIONS
Preheat oven to 375 F. Coat 2 empty 16-ounce 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 a small spatula and cool on rack.
Nutritional Information Per Serving (1 Slice):
Calories: 151, Cholesterol: 24 mg, Carbohydrate: 23 g,
Protein: 5 g, Sodium: 254 mg, Fat: 5 g
Diabetic Exchanges: 1-1/2 Starch/Bread, 1/2 Fat