Norwegian Nut Bread



	Norwegian Nut Bread fruits, diabetic, norwegian, breadmaker, nuts 1 cup unbleached all-purpose flour sifted 1 teaspoon baking soda 1 teaspoon salt 1/2 cup almonds,fiberts & sunflower; seeds (chopped) 1/4 cup non-fat dry milk powder 1 cup whole wheat-flour; unsifted 1 cup raisins 1 tablespoon grated orange zest 1 egg; beaten 1 cup buttermilk 2 tablespoon walnut oil Preheat oven to 375 degrees. Coat empty 16-oz 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 small spatula and cool on rack. Makes 2 small loaves, about 6 slices each. Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES + 1/2 FAT EXCHANGES; CAL: 151; CHO: 24g; CAR: 23g; PRO: 5g; SOD: 254mg; FAT: 5g; Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and your via Nancy O'Brion and her Meal-Master