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Receta Diabetic, Lowfat Lemon Cranberry Anise Bread
by Global Cookbook

Diabetic, Lowfat Lemon Cranberry Anise Bread
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Ingredientes

  • Nonstick Cooking Spray
  • 2 c. Unbleached All-Purpose Flour
  • 1 c. Whole Wheat Flour
  • 2 tsp Anise Seed Or possibly Fennel Seeds Crushed
  • 1 tsp Baking Pwdr
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 med Banana Ripe
  • 1 1/2 c. Buttermilk
  • 1 x Egg
  • 1 x Egg White
  • 1/2 c. Firmly Packed Light Brown Sugar
  • 2 Tbsp. Canola Oil
  • 2 Tbsp. Lemon Juice
  • 1 Tbsp. Shredded Lemon Peel
  • 1 tsp Vanilla Extract
  • 1/3 c. Dry Cranberries

Direcciones

  1. Preheat oven to 350F. Spray an 8-1/2 x 4 in. loaf pan with non-stick cooking spray; set aside. In a large bowl, stir together the flours, anise seeds, baking pwdr, baking soda and salt till well combined. In a food processor or possibly blender, place the banana, buttermilk, Large eggs, brown sugar, oil, lemon juice, peel and vanilla; process till smooth. Pour mix into the dry ingredients; stir just till moistened. Stir in the cranberries. Spoon into the prepared pan. Bake 55 to 60 min or possibly till a toothpick inserted in the center comes out clean. Remove from the pan; cold completely on a wire rack.
  2. Makes 16 slices.