remember that with all foods, it is important not ot over-indulge. Here
are some recipes for breads that diabetics can enjoy. Choose from
Diabetics Carrot Bread or Coconut Tea Bread for delicious quick breads.
DIABETICS CARROT BREAD
4 eggs
1 3/4 cups Splenda Granular
1/4 cup sugar
1/4 cup vegetable oil
1/2 cup water
3 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
2 cups shredded carrots
Preheat oven to 350 degrees. Spray two 9-inch loaf pans with nonstick
cooking spray; set aside.
In a large mixing bowl, combine eggs, Splenda and sugar. Beat at medium
speed of electric mixer until the mixture thickens. Gradually add in the
oil and water; beat until well combined.
Combine the flour, baking powder, baking soda, cinnamon, and salt;
gradually add to the egg mixture. Stir just until moistened. Fold in the
carrots. If batter seems too dry, add a tablespoon of water (moisture
will depend on how wet or dry the carrots are). Spoon the batter into the
prepared loaf pans. Bake at 350 degrees for 1 hour or until a wooden
toothpick inserted in the center comes out clean.
COCONUT TEA BREAD
3 cups flour
3 tsp baking powder
1 tsp salt
1 cup Equal Sugar-Lite
1 1/3 cups unsweetened flaked coconut
1 tbsp grated orange OR lemon rind
1 egg
1 1/2 cups milk
1 tsp vanilla
Preheat oven to 350 degrees.
Sift flour, baking powder, and salt into large mixing bowl. Stir in
Equal, coconut and fruit rind. Beat egg in a medium mixing bowl; stir in
milk and vanilla. Stir milk mixture into dry mixture and mix just until
mixed well and moistened. Do Not beat. Spray a 9-inch loaf pan with
vegetable oil spray. Pour batter into pan and bake for 1 hour and 10
minutes at 350 degrees.
Enjoy!
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