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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"If thou tastest a crust of bread, thou tastest all the stars and all the heavens."
-Robert Browning, Poet

The refrigerator light goes on...

Dates are so good for you. The combination of the fiber from the whole wheat flour, wheat germ and dates gives you over 15% of the recommended fiber needed for a day. All in a subtle, tasty, comforting bread.

Egg Sizes

Size does matter. For the most part the eggs that you buy in the store come in 3 different sizes – medium, large and extra-large. Most recipes, including the ones on this site, are written using large eggs. Just as important, the nutrition information is based on large eggs and using an extra large egg has about 20% more nutrients (including calories, fat and cholesterol).

With baking or making desserts this is key because these recipes are basically chemistry and success depends on exact amounts of ingredients. If you are out of large eggs and need to use another size, here's a rule of thumb for substitution: 5 large eggs = 4 extra-large eggs = 6 medium eggs.

1 large egg = 75 calories, 5g fat, 1.5g sat fat, 2g mono fat, 6g protein, 0g carbohydrates, 63mg sodium, 212mg cholesterol


 

Date Nut Quickbread



Servings = 8 | Serving size =1 slice

Cooking Time = 60 Minutes

This recipe can be multiplied by 2.

Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

1/2 cup chopped dates
1/2 cup boiling water
1 large egg yolk
1 tsp canola oil
1/2 cup Z-Sweet stevia or Splenda
1/2 cup unsweetened applesauce
1/2 tsp pure vanilla extract
1 Tbsp molasses
3 large egg whites
1 1/4 cup all purpose flour
3/4 cup whole wheat flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 cup chopped pecans
1/4 cup wheat germ
1/4 cup low-fat buttermilk

Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Place the dates in a bowl and cover with the boiling water. Let stand for about 15 minutes. Stir at least once.

After the dates have softened whisk the egg yolk until smooth. Add the canola oil and whisk together until smooth. Add the Z-Sweet or Splenda®, applesauce, dates and vanilla extract and whisk until smooth. Whisk in the molasses.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon and wheat germ in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture and the pecans.

Add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Pour the batter into the lined Pyrex dish. Place the loaf pan in the preheated oven. Bake for 50 minutes.

Nutrition Facts

Serving size = 1 slice

Servings = 8

.

Amount Per Serving

Calories 247 Calories from Fat 59
  % Daily Value
Total Fat 7g 11%
    Saturated Fat 1g 4%
    Monounsaturated Fat 4g  
    Trans Fat 0g  
Cholesterol 27mg 9%
Sodium 304mg 13%
Total Carbohydrates 41g 14%
    Dietary Fiber 4g 17%
    Sugars 13g  
Protein 7g  
Vitamin A 1% Vitamin C 1%
Calcium 12% Iron 12%
Vitamin K 2 mcg Potassium 318 mg
Magnesium 54 mg