MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Norwegian Nut Bread
  Categories: Diabetic, Fruits, Nuts/grains, Breads/bm
       Yield: 2 sm lovaves
       1 c  Unbleached all-purpose flour        1 c  Whole wheat-flour; unsifted
            -sifted                             1 c  Raisins;
       1 ts Baking soda;                        1 tb Grated orange zest;
       1 ts Salt;                               1    Egg; beaten
     1/2 c  Almonds,fiberts & sunflower;        1 c  Buttermilk;
            -Seeds (chopped)                    2 tb Walnut oil;
     1/4 c  Non-fat dry milk powder;       
   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