We all get cravings for a snack. Between meals, late night…anytime. For diabetics, choosing the right snack can be a major challenge. This is one of the snacks I prepare for my diabetic clients, but it’s a delicious, healthy snack for all of us.
SEED & NUT LOAF BREAD
About 10 servings
1C pecan pieces, chopped
1/2C flax seeds
1/2C hazelnut or almonds, chopped
1 1/2C rolled oats
2T chia seeds
4T psyllium seed husks (3T if you’re using phyllium husk powder instead)
1t fine grain sea salt
8 dried apricots, diced
2t orange dust *
a generous scraping of nutmeg
2t ground coriander
The wet stuff:
3T coconut nectar
3T butter, unsalted preferred
1 1/2C milk (2% is fine)
In a big bowl, combine all the dry stuff (except spices). Add the orange dust to dry stuff.
In a small pan, on low heat, melt the butter in the milk. Whisk in the vanilla, nutmeg and coriander seed. Heat just until butter is melted. Add coconut nectar and stir to blend.
Add the liquid stuff to the dry and combine, stirring until the dough becomes very thick, adding 1-2t water if the dough is too thick to stir. Put into a standard loaf pan. Smooth the top and let sit at room temp for at least 2 hours or overnight.
Preheat your oven to 350.
Bake the bread for 20 minutes, then remove it from the loaf pan, and place it upside down directly on a rack in the oven. Bake 30-40 minutes more or until it sounds hollow when tapped lightly. Let cool completely before slicing.
Store the bread in a big zip-lock bag in the fridge.
Calories: 216, satfat: 3.53, carbs: 13.29, sodium: 278
* see the recipe from the 1/28/14 post on this blog site.
Kent McDonald is a Certified Personal Chef in Phoenix, AZ, specializing in diabetic menus. (c) All rights reserved, 2015.