3 Eggs
1/3 c Sugar
2 tb Vegetable oil
1 ts Vanilla extract
1 1/4 c Flour
1 ts Baking powder
1/3 c Almonds; blanched, chopped
2 ts Ground cinnamon; or less
Beat the eggs and sugar together until thick. Add the oil and
vanilla and mix well. Stir in the flour, baking powder, and
almonds. Pour the batter into a lightly oiled and floured 9x5x3"
loaf pan just to cover the bottom of the pan.
Sprinkle on the cinnamon. Add another layer of batter and cinnamon.
Continue until all the batter and cinnamon are used.
Bake in 350°F oven for 20 to 25 minutes or until golden brown.
Bread will be dense. Remove from the pan and cool on a wire rack.
Cut into 1/2" slices when ready to serve. Place each slice on a
lightly oiled baking sheet and toast in a 400°F oven for 5 to
6 minutes.
Exchanges: 1/2 Fruit, 1/2 Fat
Per 1/2" slice: 55 cal, 6 g carbs, 1 g protein, 3 g fat,
13 mg sodium, 11 mg potassium, 44 mg cholesterol
Recipe by Betty Wedman
Recipe FROM: American Diabetes Assoc. Holiday Cookbook, 1986
