Better'n Eggs® Recipe,
reprinted from allwhiteseggwhites.com |
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Preparation:
15 minutes Baking: 45 minutes Cooling: 10 minutes Time-To-Table: 1 hour 10 minutes Serving Size: 14 Ingredients: Topping Ingredients:
Bread Ingredients:
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Substitutions:
*Better’n Eggs may be substituted. **Look for “white whole-wheat” flour in the grocery store. It’s made from a special variety of wheat that is light in color and flavor, but has the same nutrition as whole-wheat flour. It’s great for baking. ***Be sure to use a larger loaf pan, as the batter will overflow in an 8x4-inch pan. Instructions:
2. Mix all topping ingredients together in small bowl with fork until crumbly. 3. Mix 1 cup oats, yogurt, AllWhites egg whites, ¼ cup + 2 tablespoons honey, 3 tablespoons oil, and milk in a large bowl. 4. Mix flours, baking powder, 1 teaspoon cinnamon, salt, and soda in medium bowl. Stir dry ingredients into wet ingredients just until evenly moistened. Spoon batter into loaf pan. 5. Sprinkle the topping mixture evenly over top of batter. 6. Bake for about 45 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool 10 minutes; remove bread from pan and cool on wire rack. Nutrition Facts: Calories: 231, Fat: 6 g, Cholesterol: 1 mg, Sodium: 350 mg, Carbohydrate: 40 g, Dietary Fiber: 3 g, Protein: 7 g, Calcium: 102 mg
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