Everyone loves bread. All kinds of bread; banana, sweet, and pumpkin; just to name a few. We frown on the professionals telling us to stay away from it.
WELL, do I have good news for you! I have given you 6 homemade bread recipe’s that have under 200 calories each! Yes! Less than 200 calories. Can you believe it? Some of the breads that we have come to know and love, are low in calories. Wow. Go ahead and bake, bake bake; but remember your portions!
5. Pour the batter into the loaf pan and bake for about 1 hour, until an inserted toothpick comes out clean.
6. Let the bread cool in the pan for 10 minutes; turn it out onto a wire rack to cool completely. Wrap and refrigerate several hours before cutting into 16 slices.
2. Combine 2 Tbs brown sugar, walnuts, and 1/4 tsp cinnamon in a small bowl. Set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, remaining brown sugar, remaining 3/4 tsp cinnamon, baking powder, and next 4 ingredients in a large bowl; make a well in center of mixture.
4. Combine zucchini and next 6 ingredients in a medium bowl; add to flour mixture. Stir just until moist.
5. Spoon batter into an 8×4 inch loaf pan coated with cooking spray. Sprinkle walnut mixture evenly over batter.
6. Bake at 350* for 50 minutes or until a toothpick inserted in center comes out almost clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
1. Place dates in a medium bowl. Pour the boiling water over dates. Let stand about 20 minutes or until dates are softened and mixture has cooled slightly.
2. Preheat oven to 350*F. Lightly grease bottom and 1/2 inch up sides of an 8x4x2-in loaf pan; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. In a small bowl, beat the egg and vanilla with a fork; stir into the cooled date mixture. Add date mixture and almonds to flour mixture; stir until well mixed (mixture will be thick).
3. Spoon batter evenly into prepared pan. Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap cooled loaf in plastic wrap and store overnight before slicing. If desired, brush loaf with corn syrup and sprinkle with coarse sugar before slicing.
***Pumpkin-Walnut Biscuits***
Prep Time: 17 Minutes
Cook Time: 26 Minutes
Yield:
Serving Size: 1 biscuit
16 Servings
Contains Nuts
Contains Dairy
Contains Wheat/Gluten
GERD Friendly
Vegetarian Friendly
Nutritional Info: (Per Serving)
Calories: 134
Saturated Fat: 2g
Sodium: 225mg
Dietary Fiber: 1g
Total Fat: 5g
Carbs: 19g
Cholesterol: 10mg
Protein: 3g
Carb Choices: 1.5
Ingredients:
* 2 1/4 cups flour, all-purpose
* 1/3 cup cornmeal
* 2 Tb light brown sugar
* 1 Tb baking powder
* 1/2 tsp salt
* 1/2 tsp ground cinnamon
* 1/3 cup butter
* 1/4 cup walnuts
* 3/4 cup pumpkin, solid pack
* 3/4 cup milk, fat free
* cooking spray
Directions:
1. Preheat oven to 400*
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in Walnuts.
3. Combine pumpkin and mild in a small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.
4. Turn dough out onto a heavily floured surface; knead lightly 5 times with floured hands. Pat dough into a 9-inch square; cut dough into 16 square biscuits. Place biscuits on a baking sheet coated with cooking spray.
5. Bake at 400* for 23 minutes or until lightly browned. Serve warm.
