goodie basket for sick friend

[Blue]

hi guys,
my friend just got out of the hospital and i thought i would try out my newly found baking skills on him! so i'm going to make him a goodies basket full of yummy breads and cookies. so far, i am planning on making Morning Glory Loaf and the Pumpkin Apple Bread.

Please, contribute your ideas and recipes to your favorite EASY and low-fat (preferably with whole wheat, flaxseed, or oats) baked goods! thanks!

[slknight]

This thread has some great suggestions, especially Mom's Cranberry Bread, the Blueberry Quick-Bread and the Peanut Butter Chocolate Chip Banana Bread:

http://community.cookinglight.com/showthread.php?s=&postid=478338&highlight=funnybone+blueberry#post478338

[lindrusso]

The muffin recipe below was posted by Kwormann (Kim) and received many favorable reviews. I am also including a very tasty recipe for zucchini bread.

You can really add flax meal to any baked good. I usually add a couple of tablespoons or more to my recipes, subtracting out the amount I add from the flour so that it doesn't make the recipe dry.

What a nice friend you are! :) And just a reminder that muffins and quick breads freeze very nicely, so your friend can freeze some for later. I actually think freezing makes my quick breads even more moist!

Blueberry Oat Bran Muffins
The Good Carb Cookbook
12 muffins

2 cups oat bran
1/4 cup sugar (I used Splenda)
2 t baking powder
1/4 t baking soda
1/2 cu non-fat or low-fat vanilla yogurt
1/2 cup orange juice
1/2 cup egg substitute or 2 lg eggs and 1 egg white, lightly beaten
2 T canola or walnut oil
3/4 cup fresh or frozen (unthawed) blueberries

1. COmbine the oat bran, sugar, baking powder and baking soda in a large bowl and stir to mix well.

2. Combine yogurt through oil in a small bowl and mix well. Add to dry mixture and stir to mix well. FOld in blueberries.

3. Coat muffin tins and fill 3/4 full with batter. Bake at 350 for about 16 minutes or just until a wooden toothpick inserted in the center comes out clean.

4. Remove from oven and allow to sit 5 minutes before removing muffins. Refrigerate or freeze aby leftovers not served within 24 hours.

Nutritional information per muffin
98 calories; 18 g carbs; o mg cholsterol; 3.4 g fat; 2.7 g fiber; 4.5 g protein; 132 mg sodium; GI Rating: Low

Kims notes: I didnt have oj so I used more yogurt and rounded it out with water. Also, I added 8 t of flaxseed meal to the dry mixture. As noted before, I subed the sugar for Splenda since I have to be very careful about the amount of sugar I have.

"Grate" Zucchini Bread
(from the Good Food Book by Jane Brody)

3/4 cup whole-wheat flour
3/4 cup unbleached flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt, if desired
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 egg white
1 whole egg
3/8 cup (6 tablespoons) vegetable oil
1 1/4 cups (about 1 medium) zucchini, packed, finely grated and unpeeled
1 teaspoon vanilla
1/2 cup nuts, finely chopped, optional
1/3 cup raisins, optional

1. In a large bowl, combine the whole-wheat and white flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

2. In a medium bowl, mix together the egg white, whole egg, oil, zucchini, and vanilla. Add this mixture to the flour mixture, stirring the ingredients to combine them well. Stir in the nuts and/or raisins, if desired.

3. Pour the batter into a greased 9x5x3-inch loaf pan. Bake the bread in a preheated 350-degree oven for about 50 to 60 minutes or until a pick inserted in the center of the bread comes out clean.


Enjoy! :)

[lindrusso]

Originally posted by stefania4
If it were me, I'd throw in some herbal teas as well.

That's a great idea - and maybe some fruits too.

[stefania4]

What a great idea! I'm trying the pumpkin apple bread this weekend. If it were me, I'd throw in some herbal teas as well.