Orange breakfast bread
09/02/2010 10:58:15 am catégorie
Breads Breakfast
3/4 c Low-fat buttermilk
1/2 c Unsweetened applesauce
1/4 c Orange juice concentrate
-- (frozen)
1/3 c Honey
3 tb Olive oil
2 1/4 c Rice flour
1 ts Xanthan gum
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
2 tb Grated orange peel
1 c Confectioners' sugar
2 tb Orange juice
Combine buttermilk, applesauce, juice concentrate, honey, eggs and
oil in blender or food processor 1 minute. Combine flour, xanthan
gum, baking powder, baking soda and salt in large bowl. Make a well
in center of flour mixture; pour in liquid mixture and orange peel;
stir to combine. Pour batter into 3 lightly greased mini loaf pans.
Use rubber spatula to smooth top of each loaf. Bake in 350 degrees
F. oven 35 to 40 minutes, or until cake tester comes out clean.
Combine confectioners' sugar and orange juice in small bowl; stir
until smooth, set aside. Turn loaves onto wire rack; cool 10
minutes. Poke holes in loaves with wooden pick or fork; drizzle
glaze over loaves.
Makes 3 mini loaves
Each serving (2 slices) provides: * 278 calories * 4 g. protein * 6
g. fat * 53 g. carbohydrate * 0 g. dietary fiber * 50 mg. cholesterol
* 293 mg. sodium
Variation: Glazed Lemon-Poppy Seed Loaves - Substitute 1/4 cup lemon
juice for orange juice concentrate, add 2 tablespoons poppy seeds and
2 tablespoons lemon peel; omit lemon peel.
For Glaze: Substitute lemon juice for orange juice. Poke holes in warm
loaves. Drizzle glaze over loaves.
Source: Basic Rice Recipes for those with allergies Reprinted with
permission from USA Rice Council Electronic format courtesy of Karen
Mintzias
