Norwegian Nut Bread
Author: Kitchens
  • 1 Cup unbleached all-purpose flour sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 Cup almonds, fiberts and sunflower; seeds (chopped)
  • 1/4 Cup non-fat dry milk powder
  • 1 Cup whole wheat-flour; unsifted
  • 1 Cup raisins
  • 1 Tablespoon grated orange zest
  • 1 egg; beaten
  • 1 Cup buttermilk
  • 2 Tablespoons walnut oil
  1. Preheat oven to 375 degrees. Coat empty 16-oz cans with non-stick cooking spray.
  2. In a medium-size bowl, combine flour, baking soda, salt, nuts, dry milk, whole-wheat flour, raisins and orange zest.
  3. 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 and Easy Diabetic Cuisine by Betty Marks.
Recipe by Recipes at