1/3 c. butter, softened at room temp
3/4 c. Stevia
3 Tbsp. lemon juice
2 eggs, beaten
1 1/2 c. oat flour
1/2 tsp. salt
1/2 c. almond milk
1 tsp. baking powder
1 c. strawberries, chopped
1/2 c. shredded coconut
1/8 c. Chia seeds
1 tsp. ground cinnamon
Preheat oven 350° and coat loaf pan with cooking spray.
Combine butter, Stevia, lemon juice and eggs in bowl with Chia seeds. Place in refrigerator 5 minutes.
Remove from refrigerator and add dry ingredients into bowl. Slowly add almond milk along with dry ingredients.
Blend only until mixed well. Do not over mix.
Fold in coconut and strawberries. Pour into loaf pan and gently spread to even out in pan.
Place in oven and bake approx. 1 hour or until toothpick test is clean.
NOTE: I used farm fresh strawberries. Frozen might work but will add moisture to bread. You might want to thaw and drain juice if using frozen.
Any fruits can be used here. Just use your imagination.
To get the oat flour, I ground up oats until they were powdered like flour.
Chia seeds are optional here. However, they are a great source of fiber to get into your daily diet. Add them to just about anything and you will notice a change in yourself in no time.
(Photo by Lorinda)
Total Fat: 15.2 g
Cholesterol: 61 mg
Sodium: 222 mg
Potassium: 233 mg
Total Carbohydrates: 15.5 g
Dietary Fiber: 4.0 g
Sugars 1.9 g
Protein: 4.4 g
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Jenn Abadie Scioneaux
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6 oz. lukewarm water, divided
2 t. active dry yeast
4 oz. lukewarm milk
1/2 c. brown sugar
3/4 t. salt
2 T. melted butter
2 c. bread flour
6 c. water
1/2 c. baking soda
In the bowl of a stand mixer, mix together 4 oz. of warm water with the yeast and a tiny pinch of the brown sugar; let the yeast bubble, (6-8 minutes). Add the remaining ingredients except the flour into the yeast bowl; Mix with dough hook. Slowly add the flour and knead until the dough is smooth and non-sticky. Add more flour as needed, one Tablespoon at a time. Form the dough into a large ball, cover with a towel and let rest for 15 minutes. Cut the dough into 8 pieces or desired amounts. (I used 8 for hamburger buns) Shape dough, if making hamburger buns make slightly flat 3″ balls. Arrange each dough ball on parchment lined baking sheet, leaving a couple of inches around each. Cover with a towel and let rise for 30 minutes. Once the dough has raised preheat oven to 400. Put the water in a shallow pan and bring to a boil, add the baking soda. It will be very bubbly. Gently lift each dough ball, keeping its shape and slowly plunge into the liquid, top side first. Boil one or two pieces at a time, 20 seconds per side. Using a slotted spoon, scoop the dough balls out, gently shaking off excess water, gently place on the same parchment lined baking sheet. Using a sharp knife, make a cross on the top of each bun about a 1/4″ deep. Sprinkle each unbaked roll with your choice of topping (salt, sesame seeds, etc.) Bake 20-30 min. or until buns have a nice dark caramel color. Remove from oven and cool on baking rack covered loosely with a kitchen towel.
1 round pumpernickel bread
1 cup low fat sour cream
1 cup low fat mayonnaise
1 package frozen chopped spinach (defrosted)
1 package Knorr Vegetable Soup Mix
In a large bowl… Mix together the sour cream, mayonnaise, spinach and soup mix. Cover and refrigerate for at least 3 hours to soften the soup mix and allow the flavours to blend.
Cut out a large circle on the top of the pumpernickel. Scoop out the bread until you have a large pumpernickel bowl. Cut the scooped out bread into bite-sized pieces and arrange around bowl. Pour the dip in the pumpernickel. Enjoy!
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