1 cup garbanzo bean flour
1 tsp baking soda
1 tsp salt
1 1/4 tsp ground cinnamon
2 cups Splenda Baking Blend
2 eggs, beaten
4 egg whites, beaten
1 1/4 cups canola or coconut oil
1 cup chopped pecans
2 cups no-sugar-added frozen strawberries, thawed, with liquid
Preheat oven to 350 degrees.
Spray 2 loaf pans with nonstick cooking spray; set aside.
In a mixing bowl, combine the flours, baking soda, salt, and cinnamon; add the eggs, egg whites, Splenda, oil, pecans, and strawberries. Stir just to moisten all the ingredients.
Divide batter equally between the two prepared loaf pans. Bake at 350 degrees for 60 to 70 minutes until a wooden toothpick inserted in the center comes out clean.
Note: File Photo