1 c Unbleached all-purpose flour -sifted 1 ts Baking soda; 1 ts Salt; 1/2 c Almonds,fiberts & sunflower; -Seeds (chopped) 1/4 c Non-fat dry milk powder; 1 c Whole wheat-flour; unsifted 1 c Raisins; 1 tb Grated orange zest; 1 Egg; beaten 1 c Buttermilk; 2 tb 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
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