How To make Lemon Nut Bread
1/3 c Margarine(soft)
2/3 c Sugar
3 ea Egg whites
2 ts Baking powder
3/4 c Whole wheat flour
1 1/2 c White flour
1 c Skim milk
1 1/2 ts Dried lemon rind
3 tb Chopped nuts
Preheat oven to 350. Creanm together margarine and sugar. Add egg whites and mix thoroughly. Combine dry ingredients and add the above alternatly with milk. Stir in lemon rind and nuts. Bake in a lightly oiled 9=by-5-inch loaf pan for 60 minutes or until wooden
pick inserted in center comes out clean. Remove bread from oven. Mix 1/3 cup powdered sugar with 3 tablespoons fresh lemon juice until smooth and pour over warm bread. Allow to sit for 20 minutes, then remove bread from pan. ~
~:
~- 1/2" slice Calories 153 gm,protein 3.3 gm,carb. 24.2 gm,total fat 5 gm,CSI Units
.8,Dietary fiber 1.0 gm,sodium 113 mg,potassium 77 mg,calcium 54 mg,iron .6 mg ~ ~:
~ The New American Diet by Connor & Connor :
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Paleo Nut Bread and Sugar-free Lemon Soda by Gretta Carney
Gretta Carney shows Stacey how to make a simple Paleo Nut Bread and a Sugar-free Lemon Soda that is great for the kids on Whānau Living
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Paleo Lemon Banana Bread (Nut Free)
This wonderfully moist and delicious paleo lemon banana bread is nut free and easy to make. The drizzle of lemon glaze makes this a beautiful Springtime treat!
Betty's Banana Nut Bread with Lemon Sugar Glaze
Betty demonstrates a viewer request, Betty's Banana Nut Bread with Lemon Sugar Glaze. It's great as a sweet treat for breakfast, but elegant enough for a dessert at dinnertime!
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Banana Nut Bread with Lemon Sugar Glaze
1/2 cup peanut oil (You may use olive oil, corn oil, Wesson oil, etc.)
1 cup sugar
2 well beaten eggs
3 ripe bananas, mashed
3 tablespoons milk
1/2 teaspoon vanilla extract
2 cups self-rising flour
1/2 cup chopped pecans
cooking oil spray
Blend 1/2 cup oil and 1 cup sugar together. Add 2 well-beaten eggs and 3 mashed ripe bananas. Beat well. Add 3 tablespoons milk and 1/2 teaspoon vanilla. Stir. Add 2 cups self-rising flour, and blend until completely combined. Stir in 1/2 cup chopped pecans. Pour mixture into a 9-inch by 5-inch loaf pan that has been sprayed with cooking oil. Bake for about 45 minutes in an oven that has been preheated to 350 degrees. The banana bread will be done when a toothpick inserted into the middle of the bread comes out clean. Cool to room temperature, remove from loaf pan, and place on a serving plate. Top with icing or glaze, if desired. I used a Lemon Sugar Glaze, which is below:
Lemon Sugar Glaze:
1 cup confectioner's sugar
1 tablespoon lemon juice (You may use fresh or bottled lemon juice.)
Mix the confectioner's sugar and lemon juice together in a small bowl. If it seems too thick to spread on the banana bread, add more lemon juice. If is seems thin, add more confectioner's sugar. Glaze the banana bread by spreading the glaze over the top and letting it spill over the edges. It's terrific!!!
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No Flour! No Yeast! No Eggs! Multi-Grain Nut & Seed Bread Recipe
#multigrainbread #multigrainbreadrecipe #foodtoliverecipe
Multi-Grain Nut & Seed Bread!
A nice recipe for grain bread without flour and eggs. This bread is very filling, contains many great nutrients, and is a fantastic alternative to regular white toast bread.
Prep Time: 10 min | Resting Time: 2 hours | Cook Time: 1 hour 30 min | Total Time: 3 hours 40 min | Servings: 1 loaf
Calories: 267 | Total Fat: 16g | Fiber: 10g | Sugar: 2g | Protein: 7g
INGREDIENTS:
• 1 cup sunflower seeds (
• ½ cup golden milled flax seeds (
• 1½ cup rolled oats (
• 4 tbsp psyllium husks (
• 2 tbsp chia seeds (
• ½ cup sliced almonds (
• ½ cup millet seeds (
• 2 tbsp whole flax seeds (
• 1 tsp sea salt (
• 3 tbsp melted coconut oil (
• 1 ½ cups filtered water
INSTRUCTIONS:
1. Position a rack in the center of the oven and preheat to 350˚f / 180˚c.
2. In a bowl add the dry ingredients and mix well.
3. Melt coconut oil and add to dry ingredients with water.
4. Mix everything well.
5. Line a loaf pan with baking paper.
6. Pour the bread mixture into it and smooth it out.
7. Let the bread stand at room temperature for at least 2 hours. You can also let it rest overnight.
8. Put the loaf pan with the bread in the oven.
9. Bake until deeply bronzed, about 1 ½ hour (but check it at 1 ¼ hour).
10. Remove the bread from the oven and let cool completely at least 2 hours, then remove from the pan and discard the parchment.
11. The bread keeps well, refrigerated airtight, for up to a week. Freezes well too – slice before freezing for quick and easy toast.
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LEMON BARS with Macadamia nut crust #shorts
LIST OF INGREDIENTS BELOW ⬇️⬇️⬇️
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INGREDIENTS FOR MACADAMIA NUT CRUST:
2 cups flour
1/2 cup sugar
2/3 cup macadamia nuts, chopped
2 blocks butter, at room temp
INGREDIENTS FOR LEMON LAYER:
4 eggs
1 3/4 cups sugar
1/4 cup flour
1/3 cup lemon juice
1/2 tsp baking powder
Powdered sugar for topping