Steamed Brown Bread With Currants & Walnutsbreads, crockpot, low-cal 0.50 cup all-purpose flour 0.50 cup whole-wheat flour 0.50 cup yellow cornmeal 0.75 teaspoon ground cinnamon 0.50 teaspoon baking soda 0.50 teaspoon salt 1.00 cup low-fat buttermilk 0.33 cup molasses 0.50 cup dried currants 2.00 tablespoon chopped walnuts 1 single vegetable cooking spray Combine the first 6 ingredients in a large bowl, and make a well in center of mixture. Combine buttermilk and molasses; stir well. Add to flour mixture, stirring just until moistened. Fold in currants and walnuts. Spoon the mixture into a 13-ounce coffee can coated with cooking spray. Cover with aluminum foil coated with cooking spray; secure foil with a rubber band. Place the can in an electric slow cooker; add enough hot water to cooker to come halfway up sides of can. Cover with lid, and cook on high-heat setting for 2 hours and 50 minutes or until a wooden pick inserted in center comes out clean. Remove can from water. Let bread cool, covered, in can on a wire rack for 5 minutes. Remove bread from can and let cool completely on wire rack. Yield: 8 servings. CALORIES 170 (13% from fat); PROTEIN 4.4g; FAT 2.4g (sat 0.5g, mono 0.3g, poly 1g); CARB 34.5g; FIBER 2.3g; CHOL 0mg; IRON 1.9mg; SODIUM 252mg; CALC 82mg. Source: COOKING LIGHT magazine, 9/95. MealMaster format by iRis gRayson. |
