Lemon-Cranberry Almond Loaf aka "Instant
Source of Recipe
modification of original recipe by Kirstie Hawkey
Recipe Introduction
Total carbs for recipe (using liquid sweeteners): 32 carbs (incl. 13
fiber), 33 grams protein, 83 grams fat, 1006 calories. I usually cut
it into 4 servings.
Per Serving (excluding unknown items): 339 Calories; 29g Fat (76.7%
calories from fat); 11g Protein; 9g Carbohydrate; 2g Dietary Fiber;
429mg Cholesterol; 562mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2
Fruit; 5 Fat; 0 Other Carbohydrates.
NOTES : (modifications by Kirstie Hawkey of "Instant Bread" recipe,
author unknown)
List of Ingredients
100 g ground almonds (1 1/8 cups)
2 eggs -- beaten
1/2 tsp baking powder
25 g butter -- melted (1 3/4 tablespoons)
zest from 1 lemon
1/2 cup chopped cranberries
juice of 1 lemon (1 tbsp in mixture --
reserve
rest for when cake's out of oven)
liquid sweetener to taste (if using powdered
count the carbs!)
Recipe
Just throw all the ingredients together, mix, and cook till its
brown. 180c (350f) oven for 20 minutes until golden brown. Bake in
a small loaf pan, sprayed with a little oil. While cake is cooling,
sprinkle reserved lemon juice/sweetener over loaf. The juice of a
whole lemon may be too much if you don't like lemon - you can cut
that back if desired or omit completely. (The zest and juice of the
lemon contribute about 5 carbs to the recipe)
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