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