Apple & Carrot Cake Recipe
2 cup whole wheat flour, self-rising
1/2 cup margarine
1 tsp cinnamon
1 cup walnuts, chopped
2/3 cup raisins
2 cup dessert apples, peeled cored grated
1 cup carrot, grated
1 grated peel of 1 orange
2 large eggs, *
4 tbsp fresh orange juice
Line the base and grease of a loaf pan with 4 cup capcity. Preheat
the oven to 350 degrees. Place the flour in a bowl and mix well, then
cut in the margarine and stir in the cinnamon. Stir in the walnuts,
raisins, apples and carrot. Add the orange peel, eggs and juice, then
beat well until thoroughly combined. Spoon the mixture into the
prepared pan, smooth the top and bake for about 1 1/4 hours, or until
the cake is well risen and firm to touch. Turn out on a wire rack.
Food Exchanges are not listed with the recipes in this book.
Source: The Diabetic Cookbook by Brigdet Jones.
Brought to you and yours via Nancy O'brion and her Meal-Master
to Low Carb Recipes
Food Tips of the Week
A few tips on healthy eating
If your aim is to lose weight and also enhance your all round well-being, among other things you really should follow a thoughtfully planned healthy-minded dietary regime. In a perfect world, this ought to include five helpings of grains and vegetables every day and take in the right proportion of nutrients.
Some low carb diet tips:
* Make reduced carbohydrate breadcrumbs for deep fried foods.
Whilst you can sometimes buy reduced carb bread crumbs, you may make them at home by using low carb bread. All you have to do is toast the reduced carbohydrate bread in the oven on a baking tray. Once it is well browned, whizz it in your blender. To store, keep in an airtight container.
* Use splenda instead of sugar.
Most recipes that require sugar can be adapted to make use of a sugar substitute like splenda. It is not exactly the same so you will need to do a bit of trial and error and it may not work for everything, but it does a decent job for the most part.
(includes melon, red peppers and tomato puree)
The chemical lypcopene is a natural coloring compound and one of the phytochemical group known as 'carotenids'. It is the agent responsible for the vivid red hue of a good number of fruits and vegetables.
Intrestingly, unlike many nutrients, lycopene not only survives being cooked, but is essentially strengthened by cooking.
Its most important benefit is that it works as an antioxidant and is believed to be of use in the fight to lower the risks of cancer.
This useful phytochemical is the most powerful fighter of singlet oxygen, which is associated with skin aging. It is also believed to prevent the progression of atherosclerosis.
Apple & Carrot Cake Recipe from the Recipes 4U Cookbook
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