Friday, August 6, 2010

Gluten Free Almond Bread

2 Egg Whites
1 Container Yoplait Plain Greek Yogurt
1 4 Oz Container Musscleman's No Sugar Added Applesauce
1 1/2 -2 Cups Mashed Bananas
1 TSP Torani Sugar-Free Vanlla Syrup Made With Splenda
1 TBSP Argo Aluminum Free Baking Powder
1 TBSP Cinnamon For Mix Sprinkle Some Extra On Top Prior TO Baking
1/3 Cup Splenda
8 Splenda Flavor For Coffee Mocha Sticks
1 TSP Xanthum Gum (Containers Sold At Health Food Stores or Online)
1 Cup Chopped Almonds
2 Cups Gluten Free All Purpose Baking Flour
1/4 TSP Agave Syrup
Deep Breadloaf Pan
Fat Free Cooking Spray
Large Mixing Bowl
Large Mixing Spoon
Electric Mixer

Pre-Heat Oven to 350 

Assemble all Items in Bowl And Blend With Mixer Until Smooth, Mixture Will Be soft
Pour Into Sprayed Breadloaf Pan, Sprinkle Some More Cinnamon on top or Nutmeg Powder (Not Ground Nutmeg but Powder ONLY) Bake for 1 Hour or Until Fork Comes Out Dry.

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