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| 1 Tasse | Unbleached all-purpose flour sifted |
| 1 Teelöffel | Baking soda |
| 1 Teelöffel | salt |
| 1/2 Tasse | Almonds, fiberts & sunflower; Seeds (chopped) |
| 1/4 Tasse | milk powder dry, nonfat |
| 1 Tasse | whole wheat flour unsifted |
| 1 Tasse | raisins |
| 1 Esslöffel | orange zest grated |
| 1 | egg beaten |
| 1 Tasse | buttermilk |
| 2 Esslöffel | Walnut oil |
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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;
Brought to you and your via Nancy O'Brion and her Meal-Master
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