Holy Grail Almond Buns

These Holy Grail Almond Buns deserve a post of their own so I can find the link quickly. They are amazing!! I've made them a few times now and done some experimenting with it.

Here are the basic ingredients:

almond flour
sweetener (I've used coconut sugar)
baking powder
eggs
oil (I've used both butter and coconut oil)

I've made it with Briana's Baking Blend in place of the almond flour and it worked pretty well also. I tend to make it with 2 parts almond flour and 1 part flax seed meal and oat fiber (about 1 or 2 TB) though. I recently used egg substitutes also. The chia seed egg makes a nice crunch to the bread.

The recipe calls for a muffin top pan to create a bun shape. The first time I made it I thought that just putting it in a round shape on the silicone mat would be good enough. I ended up with a rounded flat piece of 'bread.' It had a delicious taste and probably would have made a decent pizza crust but I ended up eating them more like cookies. Since then I've been putting the dough into a square dish and making a loaf to slice. I really like it toasted with cream cheese and jelly. It tastes very similar to real bread this way. Yum.

I love this recipe!!

THM/low carb breads and wraps

My tabs are full of recipes for different breads and wraps that I don't want to close because once I add them to my bookmarks they get lost. I thought this might be a good place to create an easy reference.

Everything bagel dogs 

(mozz cheese, almond flour, xanthan gum, cream cheese, eggs)

Paleo Bagel 

(coconut flour, chia seeds, psyllium husk powder, coconut milk, applesauce, ACV, oil, baking soda, salt)

low carb pumpkin bagels 

(coconut flour, flax meal, eggs, oil, milk, pumpkin, sweetener, ACV, baking soda, salt, vanilla, pumpkin spice, cinnamon)

Basic psylli wraps 

(whole psyllium husks, baking powder, salt, egg whites,spices)

Coconut flour oat fiber psylli wraps 

(whole psyllium husks, coconut flour, oat fiber, baking powder, salt, egg whites, ACV)

Coconut flour, oat fiber, psylli buns and wraps 

(whole psyllium husks, coconut flour, oat fiber, baking powder, salt, egg whites, water, ACV)

Coconut Wonder Wraps 

(coconut flour, psyllium husk powder, water, egg whites)

Gluten free tortillas 

(almond flour, psyllium husk powder, salt, eggs, water)

*Almond flax tortillas 

(almond flour, flaxseed meal, water, salt)

*Holy Grail Almond Buns 

(almond flour, baking powder, sweetener (opt), eggs, butter)

Pita Bread (not low carb) (flour, salt, sweetener, yeast, water, oil)

*have made and enjoyed. Experimented with baking blend and has worked well

Kitchen Escapades - Pizza

So after a great first day back on 1500 calories, I've managed to go over every day since :/ Tonight we had a movie night so I spent the day in the kitchen preparing for a homemade pizza party for dinner - besides baking bread for the week. Standing in the kitchen for hours and kneading dough should count as some exercise, right? I did Just Dance this morning for about 30 minutes and only burned 178 calories. Fun, but not the most bang for my buck. But I digress....

Twice now I have used this pizza dough recipe. The first time I made it, I thought I overworked the dough and stuck it in the fridge for later. I was really skeptical about it, but once I took it out of the fridge and started working with it, I discovered it was actually a really good dough and a great one to work with once it warmed back up. Pretty forgiving. I used it to make the Pioneer Woman's easy calzones which turned out really yummy (except Aaron didn't like them. He prefers regular pizza.) Though I used white sugar the first time I made the dough, this time I used honey. Calorie wise, sugar was the better way to go (for future reference).

I got 14 large calzones out of the dough. As far as actual pizza dough, it could make two large pizzas or be divided up into smaller ones. We decided to each make our own pizzas, so we ended up with 4 smaller dough balls and two medium sized (put in the freezer for another time). Aaron wanted to use the cookie cutters today, so he made a bunch of little pizzas shaped like Christmas cookies while Jared created the Millenium Falcon. I had a regular round thin crusted Hawaiian BBQ pizza with cilantro, and Matthew had a thick crusted face. It was great fun.

The best part came AFTER the pizza though - dessert. To go along with the pizza theme, I decided it would be nice to do a fruit pizza. I knew the basic concept, but googled for some recipes to nail down the concept and decided on this one for the cream cheese topping because I had all the ingredients. The cookie part seemed simple enough too but I opted to go with a ChocolateCoveredKatie grain free sugar cookie recipe instead. Per a commentor's suggestion from the allrecipes recipe, I used our frozen fruit and added some cream of tartar to thicken the juice as it thawed. Oh. My. Goodness!! It was SO delicous!!!! All 446 calories of it :P (Is it any wonder how I ended up 469 calories over tonight?!)

Here is the ingredient list for CCK's cookie:

• 1 cup finely-ground almond meal (also known as almond flour.) (75g)
• a little over 1/8 tsp salt (1/8 plus 1/16 tsp)
• 1/8 tsp baking soda
• 2 tbsp pure maple syrup, or stevia to taste (For substitutions, see nutrition link below.) (30g)
• 1 1/2 tbsp coconut or vegetable oil (15g)
• For maple syrup version: up to 2 level teaspoons milk of choice or extra oil, as needed (5-10g). For stevia version: 1 tbsp milk of choice, added with the liquid ingredients. (15g)
• 1 tsp pure vanilla extract
• optional: pure almond extract

What I did:

- Ground up 1 cup of almonds in the food processor, then measured out 1 cup of the meal. Followed the rest of the ingredient list subbing honey for the maple syrup, added 1 tsp of almond extract, and then misread the milk part and added 2 TABLESPOONS!! oops!!! Way too wet at that point, so I added in the rest of the almond meal, about 1/4 cup of white flour, then added an extra 1/8 tsp of salt and baking soda - essentially doubling the recipe for the dry ingredients. It was still sticky, but it was much closer to what I thought the consistency should be at that point so I followed through on the rest of the instructions and it worked!! It was the best dessert I've eaten in a long time!!

Cream Cheese Frosting: (I halved the recipe)

4 oz 1/3 fat cream cheese

1/4 c sugar

1 tsp vanilla extract

Blueberry Muffin and Lemon Cake for One

Blueberry Muffin for One and Lemon Cake
courtesy of chocolatecoveredkatie.com

As I've been trolling the CCK blog, I decided to make her cupcakes/muffins for breakfast. The boys both chose the lemon flavor and I went with the blueberry. She gives directions for baking them in the oven, but I was in a hurry and used the microwave instead. I cooked them each for one minute. Because mine used frozen blueberries I ended up adding an extra 10-15 seconds (don't remember). From my previous experience with minute muffins, if you put them in too long they turn hard. Apparently the longer these set out while the boys picked at them, the harder they got.

Aaron liked his and Jared said it tasted funny. I used olive oil in theirs and it was easily recognizable by my buds so I told them that's what it was. Jared did say it tasted lemony though. Mine wasn't bad. I subbed regular butter for the oil hoping for a better flavor. It worked, but when I inputted it in MFP I was shocked to see that 1 TB was 100 calories!!! YIKES! This seemingly innocent muffin turned into a 236 calorie breakfast besides the milk to drink it down. I played around just now with some of the oil options and olive oil would have been 120 calories so I definitely got the better deal with the butter. My best bet would have subbed half of it with applesauce (which is how I made Matthew's but it didn't rise as much).

The recipe is easy enough that I will have to play around with it a bit and see what I can do to slim it down more and further 'healthify' it. In the meantime, here's the link to all of her single serving muffin/cupcakes.

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As a side note, today I am feeling the 4 mph program I did yesterday. My legs haven't felt this sore for weeks when I quit running as much and mostly walked for long stretches of time for my exercise. It is nice to feel like I worked out yesterday not just be tired. Today I plan to do Chicken Fat to get some calisthenics in and see if we can't begin to get this core back in shape now that I have no physical limitations.

Quinoa Blueberry Muffin

Quinoa Blueberry Muffin
courtesy of Hillbillyhousewife.com

Quinoa Muffins

• 1 cup quinoa, rinsed
• 1/4 cup vegetable oil
• 2 cups all-purpose flour
• 3/4 cup packed dark-brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup whole milk
• 1 large egg
• 1 teaspoon vanilla extract

Cook the quinoa in a cup of water. Bring the mixture to a boil and reduce to a simmer. Cover and cook for 10 to 15 minutes or until the liquid is absorbed and the quinoa is tender. You will end up with 2 cups of cooked quinoa. Set it aside to cool.

In the meantime combine the flour, sugar, baking powder and salt. Add the quinoa and stir until you have it worked into the flour mixture.

Combine the remaining ingredients in a cup or small bowl, then pour them into the flour / quinoa mixture. Stir it just until everything is combined.

Spray a regular sized 12 cup muffin pan with nonstick spray. Scoop the batter into the tins. Bake in a preheated 350F oven for 25 minutes.

Quinoa Muffin Variations

Here are a couple of “

add-on” ideas for these rather plain quinoa muffins. Incorporate those ingredients with the quinoa into the flour mixture, then proceed as mentioned above.

• 1/2 cup of raisins
• 1/2 cup of chopped dried dates
• 1/4 cup of dried apricots and 1/4 cup of chopped almonds
• 1/2 cup of chopped apple pieces and a good dash of cinnamon
• 1/4 cup of apple finely chopped apple or raisins and 1/4 cup chopped walnut pieces
• 1/2 cup mashed banana and 1/4 cup walnuts
• 1/2 cup fresh, frozen or dried blueberries

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LOVE these! They make such a great quick snack. I used 1/2 whole wheat and 1/2 all purpose flour so they were pretty dense and didn't raise much. I made them twice and both times I ended up with 22 muffins. Here is the nutritional info for mine:

Calories: 107

Carbs: 16

Fat: 3

Protein: 3

Fiber: 1

Iron: 4

Biscuit Pizza

I had a hankering for pizza today but didn't want to make a big ordeal about it, so I turned to my trusty easy pizza method.

Ingredients

1 can of refrigerated biscuits (I had homestyle on hand)
marinara sauce (or tomato sauce with added pizza seasonings)
cheddar cheese
mozzerella cheese
toppings

Directions:

Place each biscuit next to each other in the middle of a greased cookie sheet. Flatten them out to enlarge the 'crust'. They should be touching. Add a spoonful of sauce to each biscuit, then top with cheese and toppings of your choosing. Cook 10- 12 minutes at 400 degrees.

This makes for a great playgroup snack because the biscuits make a great individual serving. Today's pizza was only 80 calories a serving. Unfortunately I went overboard and ate 6!!

Homemade Quinoa Bread

Quinoa Bread courtesy of neverhomemaker.com

I love that you can actually see the quinoa!

I have been trying to get back in the habit of making bread as opposed to buying it. This recipe was one of the ones I found while looking for dinner ideas the other night. I happened to buy a bag of quinoa in the last few weeks, made a recipe with it and decided it would be really hard to use it all up. I think I have found the perfect use of it and may even need to buy more!!! (Though we will see how that holds up after everyone reports back from lunch today).

The recipe is really easy and seems to be pretty forgiving. Here is side by side of what I did vs the recipe:

What you'll need . . . 

• 1 cup raw quinoa (we used red quinoa, but any kind will do) (I used white)
• 2 cups of water
• 1/2 cup raw walnuts, chopped (I used 1/4 c chopped pecans but you could probably leave them out)
• 2 teaspoons active dry yeast (used instant yeast)
• 3/4 cup water, wrist temperature
• 1/3 cup agave nectar (again, we used Xagave) (1/2 c. honey + 1/8 tsp baking soda)
• 1/4 cup sunflower oil (or canola)
• 2 tablespoons flax meal (didn't have any so left it out)
• 3 tablespoons grainy mustard (ommitted)
• 2 cups unbleached white bread flour (used regular all purpose flour)
• 1 cup whole wheat bread flour (used white whole wheat flour)
• 1/2 teaspoon salt

I think she only made one loaf from her dough, but I divided mine into two which made the final product only 93 calories a slice (19 slices in a loaf). I loved the pop of the quinoa when I tested the dough. I like that the quinoa adds most of the grain for the bread so it doesn't require as much flour either. I probably would have used more nuts if I actually had walnuts instead of pecans, and the flax would have really boosted the nutty texture too. It is really good as a toast!! For some reason all last night it was calling to me as a peanut butter sandwich (probably because I've been reading up on making my own nut butters too) so I finally got one for lunch today. Yep, it works!! I think I prefer it as toast with butter and honey though.

Taste test: jam or honey. Jam won this time.

I did find with the honey substitute it browns really quickly in the oven. She says to cover it with foil to continue the baking without the browning but even then it still got really brown on top. I wasn't sure if it was really done or not when I took it out, and there aren't any dough spots in the middle, but it is a really moist bread (which is probably why I prefer it as toast). 

Banana Bread Minute Muffin

Banana Bread Minute Muffin from fitfoodiefind.com

Ingredients:

quick oats
mashed banana
egg white
choc chips or other add-ins

Mix in mug and bake in microwave for 1 min 30 sec.

She claims it tastes like banana bread, but I think the real thing is better. However, for someone who is gluten free it probably will satisfy the craving. I added mini-chocolate chips. In her picture there is more yellow so I am thinking she used the whole egg and not just the white. With the chocolate it is over 200 calories, but it makes for a nice quick snack.

Easy Hamburger Soup & Herb Quick Bread update

It has been so cold here the last few days I wanted soup for dinner. For some reason a barley soup was calling me. I remembered I had a recipe on the blog so that is what I went with: Easy Hamburger Soup. Man it is so good! Last time I had made it with turkey because that was what I had but wished I'd had beef. This time I had the beef. Even Aaron said he liked the meat (which is saying quite a lot). He probably would have finished the entire thing if we weren't pressed for time. I didn't have celery but it didn't need it. I added a kale leaf too. I probably should have added more though. So delicious!!

This is a great soup for a bread. I went with my Herb Quick Bread but wanted something cheesy too so I just added a cup of cheese to the dry mix. Since I have been more calorie conscious I used 1 3/4 c whole wheat flour and 1 1/4 c all purpose flour instead of 3 c. all purpose flour. And like last time, I subbed Italian seasoning and basil for the caraway seeds.

Today I had them for lunch - even better the next day. I decided I actually prefer crackers to the bread in my soup, but the bread is really good with cream cheese on it! (Thanks to Aaron for discovering that tidbit!)

Savory Cheddar Bread

Savory Cheddar Bread

• Prep: 20 min. Bake: 45 min.
• Yield: 16 Servings

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Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon onion salt
• 1/2 teaspoon leaf oregano
• 1/4 teaspoon ground mustard
• 1-1/4 cups shredded sharp cheddar cheese
• 1 egg, well beaten
• 1 cup milk
• 1 tablespoon butter, melted

Directions

• Combine flour, baking powder, sugar, onion salt, oregano, dry mustard and cheese; set aside. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. Spread batter in a greased 8-in. x 4-in. loaf pan. Bake at 350° for 45 minutes. Yield: 1 loaf.

Nutritional Facts1 serving (1 slice) equals 112 calories, 4 g fat (3 g saturated fat), 27 mg cholesterol, 229 mg sodium, 14 g carbohydrate, trace fiber, 4 g protein.

Originally published as Savory Cheddar Bread in Country Woman May/June 1990, p31

Herb Bread Remake: Cinnamon Almond Bread

I made another loaf of the herb quick bread without the herbs in the recipe. Here is the recipe as I made it:

3 c. flour
3 TB sugar
1 TB baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 TB cinnamon (maybe more depending on how cinnaminy it looks)
1 egg
1 c. milk
1/3 c. canola oil
1/2 tsp almond extract (I can't remember if it was 1/4 or 1/2 tsp.)

Combine all the dry ingredients in a large bowl. In a small bowl, whisk the egg, milk, oil and almond extract (I usually use a 2 c. measuring cup and measure them all together in it starting with the milk, then the oil, the egg & extract - less dishes to worry about it); stir into dry ingredients just until moistened. It will be a thick batter.

Transfer to a loaf pan coated with nonstick spray. Bake at 350 for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to col completely.

Awesome with some homemade strawberry jam :D

Here is the link to the original recipe: Herb Quick Bread

Herb Quick Bread

Herb Quick Bread
published in Light & Tasty April/May 2006, p17

Ingredients

3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 tablespoon caraway seeds
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
1 egg
1 cup fat-free milk
1/3 cup canola oil

Directions

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the egg, milk and oil; stir into dry ingredients just until moistened.

Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (14 slices).

Nutrition Facts: 1 slice equals 169 calories, 6 g fat (1 g saturated fat), 16 mg cholesterol, 184 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.
Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Made May 2nd in conjunction with Easy Hambuger Soup. This bread came together so quickly. The longest and hardest part was waiting for it to bake and then not eating it all at once!! I was really impressed with how delicious this bread tasted!! We do not care for caraway seeds, so I substituted Italian seasoning and basil. The texture was very similar to banana bread. Adding butter to it just made it even more divine.

I liked this recipe so much that I've experimented with it a little bit. The second time I made it, I changed the herbs to cinnamon. I think it could use a little crunch, so if I made cinnamon bread again I'd add some chopped walnuts or pecans. Perhaps it is because it reminds me of banana bread so much that I think that.

I think the basis of the recipe is so basic that you could really do a lot of variations and have it turn out fine.

Maple Syrup Corn Bread

Maple Syrup Corn Bread
published in Light & Tasty December/January 2007, p11

Ingredients

1-1/4 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 egg
3/4 cup fat-free milk
1/2 cup maple syrup
3 tablespoons butter, melted

Directions

In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.

Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Yield: 12 servings.

Nutrition Facts: 1 piece equals 161 calories, 4 g fat (2 g saturated fat), 26 mg cholesterol, 307 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Diabetic Exchanges: 2 starch, 1/2 fat.
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Made April 5th: YUM!!! I told Jared to smell them and see if they reminded him of anything. After thinking a while, he finally said: Pancakes!!! Bingo!! :)

The maple syrup added a great taste to the bread. It was the perfect compliment to the anytime turkey chili.

Nutty Whole Wheat Bread (oven, knead)

Nutty Whole Wheat Bread

Ingredients

2-1/4 cups all-purpose flour
1-1/4 cups whole wheat flour
3/4 cup finely chopped walnuts
2 tablespoons brown sugar
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup water
1/3 cup reduced-fat plain yogurt
2 tablespoons butter

Directions

In a bowl, combine 1 cup all-purpose flour, whole wheat flour, walnuts, brown sugar, yeast and salt.

In a saucepan, heat the water, yogurt and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4 minutes (do not let rise).

Shape dough into a ball; place on a baking sheet coated with cooking spray. Cover and let rest in a warm place for 20 minutes. Bake at 400° for 25-30 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 1 loaf (16 slices).

Nutritional Analysis: One slice equals 156 calories, 6 g fat (1 g saturated fat), 4 mg cholesterol, 167 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

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Oct 23, 2010 - Another really yummy bread recipe. I liked the crunch of the walnuts in it. This was a hit with everyone. Even the boys kept asking for more. I'm sure the jam helped with that too. It would have made a really great addition to a soup, but I never did get around to making one.

This was a tricky bread in that I never was sure what "knead until smooth and elastic" meant. I kept kneading it but it never got less sticky and it was always elastic. I finally got it to where I thought it was close enough - though it took a lot longer than the 4 minutes. It was kind of cool to see that it was a round bread.

Four Grain Bread (breadmaker)

Four Grain Bread

Ingredients

1-1/2 cups water (70° to 80°)
1/2 cup honey
1-1/2 teaspoons salt
2 cups bread flour
1 cup whole wheat flour
3/4 cup rye flour
3/4 cup cornmeal
2-1/4 teaspoons active dry yeast

Directions

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.

Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf (2 pounds, 24 slices).

Nutritional Analysis: 1 slice equals 108 calories, trace fat (trace saturated fat), 0 cholesterol, 148 mg sodium, 24 g carbohydrate, 2 g fiber, 3 g protein.
Diabetic Exchange: 1-1/2 starch.

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October 18, 2010 - I did not have any rye flour on hand, so I substituted some five grain cereal that I used in another multi-grain recipe. The result was a chewy yet crunchy texture that was just delicious! The honey flavor comes out really well too.

This bread is addictingly delicious!! Especially with homemade strawberry jam! YUM YUM YUM!!

Peanut Butter -n- Jelly Muffins

Peanut Butter -n- Jelly Muffins

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup thawed apple juice concentrate
1/2 cup reduced-fat chunky peanut butter
1/4 cup fat-free milk
3 tablespoons butter, melted
1/3 cup strawberry spreadable fruit

Directions

In a large bowl, combine the flour, baking powder, baking soda and salt. Combine the eggs, apple juice concentrate, peanut butter, milk and butter; stir into dry ingredients just until moistened.

Coat 12 muffin cups with cooking spray. Spoon half of the batter into cups. Spoon about 1-1/4 teaspoons spreadable fruit into the center of each; top with remaining batter.

Bake at 350° for 15-20 minutes or until a toothpick inserted into muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Yield: 1 dozen.

Nutritional Analysis: 1 muffin equals 225 calories, 8 g fat (3 g saturated fat), 43 mg cholesterol, 315 mg sodium, 33 g carbohydrate, 1 g fiber, 6 g protein.
Diabetic Exchanges: 2 starch, 1-1/2 fat.

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Oct. 18, 2010 - I wasn't quite sure what to expect of this recipe, but I was surprised the way they turned out. The peanut butter mixes really nicely into the batter and you are left with just bits of peanuts throughout the muffin. This was a nice effect, but if I were to make them again I'd just use creamy peanut butter.

I didn't have any spreadable fruit, so I made some freezer strawberry jam and used that. The picture in the cookbook shows a nice central blob of jelly, but that certainly was not how mine turned out. The jelly oozed over the edges and seeped through the muffin wrappers. I think next time I'd creat more of a well in the middle of the batter to see if that helped to keep the jam frome spreading.

These were really convenient to have on hand as a quick to-go snack, and although I have lots of ideas for tweaking, I don't think I'll make them again.

Golden Oatmeal Bread (oven, no knead)

Golden Oatmeal Bread

Ingredients
1 cup all-purpose flour
3/4 cup plus 1 tablespoon quick-cooking oats, divided
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 cup unsweetened applesauce
1 egg
1-1/2 teaspoons Vanilla Extract
1/3 cup golden raisins
1/3 cup chopped pecans, toasted

Directions
In a large bowl, combine all-purpose flour, 3/4 cup of oats, whole what flour, sugar, baking powder, baking soda and cinnamon. In another bowl, combine the applesauce, egg and vanilla; stir into dry ingredients just until moistened. Fold in raisins and pecans.

Pour into an 8-in. x 4-in. loaf pan coated with cooking spray. Sprinkle with remaining oats. Bake at 325° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Yield: 1 loaf (10 slices).

Nutritional Analysis: One serving (1 slice) equals 188 calories, 4 g fat (1 g saturated fat), 21 mg cholesterol, 149 mg sodium, 35 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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October 5, 2010 - YUM! I accidently cooked it longer than I should have, so it had a much darker look to it. This was a really hearty bread and made for a great breakfast while we waited in the Chick-fil-a parking lot in the wee hours of the morning.

Seven Grain Bread

Seven Grain Bread LT02, 192, 2 points (depending on the width of the slice)

Made Feb 10th. This is another of those recipes I've wanted to make for several years, but never had. One of the things stopping me was the Five Grain Cereal. I found a recipe to make my own and purchased the barley for it, but still never did it. I finally found the umph this month to make it. The recipe I used for the five grain cereal is here.

We really liked the consistency of this bread. It was somewhat chewy with a slight crunch to it.