1/2 cup fresh blueberries
2 1/4 tsp baking powder
1/3 cup light olive oil
1/2 cup quick cooking oats
1 1/2 cups white whole-wheat flour*
2/3 cup Splenda
1/4 tsp salt (optional, according to diet)
1/2 cup egg substitute or 2 eggs
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Preheat oven to 350 degrees.
1/3 cup light olive oil
1/2 cup quick cooking oats
1 1/2 cups white whole-wheat flour*
2/3 cup Splenda
1/4 tsp salt (optional, according to diet)
1/2 cup egg substitute or 2 eggs
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Preheat oven to 350 degrees.
Sprinkle 2 teaspoons of the flour over blueberries. Sift rest of the flour with Splenda, baking powder and salt. Stir in oats.
Blend egg substitute, olive oil and banana together. Combine dry ingredient mixture with banana mixture. Stir in nuts. Fold in blueberries.
Pour into a loaf pan that has been sprayed with non-stick cooking spray. Bake one hour or until bread springs back when lightly touched. Cool ten minutes then remove from pan. Allow to cool on a wire rack before slicing.
*Feel free to use your favorite low/no carb flour alternative but be sure to make any quantity adjustments necessary.
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