As a native Bostonian, I’ve eaten my share of brown bread…as a side dish for the traditional baked beans and hot dogs (the Saturday night dinner at my house), as a snack with a little butter, or just by itself, pulled fresh from the coffee can in which it was baked.
Here’s a lighter, diabetic version that’s a perfect side dish for casseroles, stews…or snacks.
Boston Brown Bread
Serves 20
1/2C graham or whole wheat flour
1/4C all-purpose flour
1/4C cornmeal
1/2t baking powder
1/4t baking soda 
1/4t salt (optional)
1/4c egg substitute
2T molassas
2T corn oil
1/2C buttermilk
1/4C raisins
Lightly spray 3, 8oz. custard cups with non-stick spray. Sift together the flours, cornmeal, baking powder, soda and salt.
In a mixing bowl, combine the egg, molassas and oil.
Add the flour mixture to molassas mixture alternatively with milk; mix well. Stir in raisins.
Spoon into custard cups. Microwave 2 minutes on HIGH. Rearrange cups. Microwave 2, 2 1/2 minutes on HIGH until done. Tops may be moist. Cool in the cups, about 5 minutes. Serve warm, sliced.
Calories: 50, Satfat: trace, Carbs: 7, Protein: 1, Sodium: 67 (38 without)
Recipe: courtesy, The Healthy HomeStyle Cookbook
Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All Rights Reserved
