* Exported from MasterCook *
Apricot Oat Bread
Recipe By :Peter O. Kwiterovich, Jr., M.D.
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bakers Mailing List Breads/Rolls
Breakfast Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Oats -- uncooked
1 cup Whole wheat flour
1/2 cup Dried apricots -- diced
1/4 cup Wheat germ
1/2 cup Honey
1/4 cup Vegetable oil
1/4 cup Pecans
2 teaspoons Baking powder
1 teaspoon Ground cinnamon
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/3 cup Skim milk
3/4 teaspoon Vanilla extract
1/4 cup Egg Beaters(r) 99% egg substitute
Preheat oven to 350F.
Spray 8 1/2 x 4 1/2" loaf pan with vegetable oil spray. In large
bowl, mix oats, flour, apricots, wheat germ, pecans, baking powder,
cinnamon, baking soda, and salt. In small bowl, mix milk, honey,
vegetable oil, vanilla extract, and Egg Beaters. Stir the two
mixtures together in the large bowl. Pour batter into pan. Bake 45
minutes. Cool pan. Remove from pan and cool completely on
rack. Cut into 12 slices 3/4" thick.
Content per Serving:
total fat .. 6.8 g, cholesterol .. 0 mg, calories .. 176, saturated
fat .. 0.5 g, carbohydrate .. 27 g, protein .. 4 g
Source:
"THE JOHN HOPKINS COMPLETE GUIDE FOR PREVENTING AND REVERSING
HEART DISEASE"
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Per Serving (excluding unknown items): 185 Calories; 7g Fat (32.2%
calories from fat); 4g Protein; 29g Carbohydrate; 3g Dietary Fiber;
trace Cholesterol; 235mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.