Monday, August 2, 2010

Plum Blueberry Bread

2 Cups Bob's Red Mill Oatmeal Flour
3/4 Cup Splenda
1 1/2 tsps Argo Aluminum Free Baking Powder
1/2 tsp Sea Salt
3/4 Cup Tropicana Orange Juice
4 tbsps Smart Balance Butter Blend Stick
1 Orgran No Egg or 1 Egg White (NO Whole EGG)
1 Cup Frozen Organic Wild Blueberries
2 Plums, pitted and sliced into wedges 
1 tsp Cinnamon
1 tsp Nutmeg
1/4 tsp Cream of Tartar
1 tsp Vanilla
1/4 tsp Grated Orange Peel

Preheat Oven To 350 Lightly Spray a Loaf pan with Fat Free Olive Oil Spray

In large bowl combine flour, cream of tartar, Splenda, grated orange peel, baking powder, & salt. 
Add in blueberries and mix slowly to coat evenly. 
In a separate small bowl, use electric whisk to whisk together orange juice, butter blend, vanilla, & egg product. 

Now pour your wet items into large bowl with dry ingredients and hand stir until lightly blended. 
(DON"T Use Electric Mixer). 
Spoon batter into Pre-Sprayed Cake Pan And Spread Evenly
Gently place your cut plum wedges lengthwise into the batter in your cake pan 
Sprinkle cinnamon & Nutmeg on top

Bake for 60-70 minutes until fork time is dry after testing the center of your bread.

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