Monday, May 14, 2012
One of my Dad's favorite treats is Blueberry Bread. Mine too! I had to tweak the original recipe to make it more nutritionally friendly.
Low Carb Blueberry Bread
1 cup white flour
1 cup whole wheat flour
1/2 cup shredded what bran cereal (crushed)
12 tsp. Splenda Brown Sugar blend (you CAN use regular brown sugar, too ... but that will up the calories a LITTLE)
1/2 tsp baking soda
2 tsp. baking powder
1/2 tsp. salt
3/4 cup oranje juice
1 tsp. extra virgin olive oil
1 cup fresh blueberries
Pre-head oven to 350 degrees. Prepare 8-1/2 x 4-1/2 x 3 in. loaf pan by spraying with non-stick cooking spray.
BOWL #1: combine flours, cereal, Splenda Brown Sugar (or brown sugar), baking powder, baking soda and salt. Combine well.
BOWL#2: combine OJ, egg, EVOO. Beat with electric mixer till well blended. Gradually add flour mix (BOWL #1) into wet ingredients (BOWL #2). Stir till moistened. Fold in bludberries GENTLY.
Pour or spoon batter into prepared loaf pan.
Bake about 50 minutes, then check with a toothpick. Insert the toothpick into the center of the bread. The bread is done when the toothpick comes out clean. Depending on your oven's accuracy, you MAY have to let the bread bake another 5 or 10 minutes.
Take the bread out when done and let it cool for 10 minutes in the pan. Remove from pan and allow to finish cooling on a wire rack.
87.2 calories; .8 gms. fat; 17.5 gms. carbohydrates; 1.5 gm. fiber; 2.3 gm. protein
**The bread is great warm, too. Just cuts better when cooled.**