Sunday, February 14, 2010

Blueberry Rye Loaf

Makes 12, and smells like Christmas, Valentine's Day and middle of summer, all at the same time.

Preheat oven to 400F (200C).

To a larger bowl whisk together:

- 2 cups dark rye flour
- 4 tbsp baking powder (magic powder)
- cinnamon

In a smaller bowl, bring together and mix well:

- 1/2 cup plain yogurt
- 1/2 cup water
- 4 tbsp unpasteurized honey
- vanilla

Add well mixed wet ingredients to dry ingredients and combine.

Place batter in a lightly greased loaf pan.

Add 1 cup fresh (or thawed from frozen) blueberries.

Bake for 20-25 minutes, or until sides are golden-brown.

Nutrients per serving: Calories: 145, Total Fat: 5.7g, Saturated Fat: 0.9g, Trans Fat: 0g, Cholesterol: 2mg, Sodium: 6mg, Carbs: 22.8g, Fiber: 5.1g, Sugars: 7.4g, Protein: 3.4g
Vitamin A: 1%, Vitamin C: 2%, Calcium: 3%, Iron: 8% RDV.

* egg-free, wheat-free, low gluten content; for dairy-free: substitute 1/2 cup of water for 1/2 cup yogurt

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