1 c  Unbleached all-purpose flour

           -sifted
      1 ts Baking soda;

      1 ts Salt;

    1/2 c  Almonds,fiberts & sunflower;

           -Seeds (chopped)
    1/4 c  Non-fat dry milk powder;

      1 c  Whole wheat-flour; unsifted

      1 c  Raisins;

      1 tb Grated orange zest;

      1    Egg; beaten

      1 c  Buttermilk;

      2 tb Walnut oil;

  Preheat oven to 375 degrees.  Coat empty 16-oz cans with non-stick
  cooking spray.  IN a medium-size bowl, combine flour, baking soda,
  salt, nuts, dry milk, whole-wheat flour, raisins and orange zest.  In
  a small bowl, combine egg, buttermilk, and walnut oil; add to flour
  mixture and blend well.  Spoon batter into cans and bake 50 minutes
  or until golden. Loosen bread from cans with small spatula and cool
  on rack.  Makes 2 small loaves, about 6 slices each.
  Food Exchange per serving: 1 1/2 STARCH/BREAD EXCHANGES + 1/2 FAT
  EXCHANGES; CAL: 151; CHO: 24g;  CAR: 23g; PRO: 5g; SOD: 254mg; FAT:
  5g; Source: Light & Easy Diabetic Cuisine by Betty Marks.

  Brought to you and your via Nancy O'Brion and her Meal-Master