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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 30 |
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I used to work for a doctor's office many years ago and got this recipe off of a calendar. They are packed with fruit - makes a lot and freeze well. **PLEASE NOTE** If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose, or half all-purpose and half wheat. Ingredients:
4 cups all-purpose flour or 5 cups freshly ground soft wheat flour or 5 cups oat flour |
1 1/2 cups buttermilk |
2 cups sugar |
1 (17 ounce) can apricots, drained and coarsely chopped (1 cup) |
2 teaspoons baking soda |
3 egg whites, lightly beaten |
1 1/2 cups raisins |
1/2 cup vegetable oil or 1/2 cup canola oil |
1 tablespoon oat bran |
1 1/4 cups mashed bananas (4 med.) |
Directions:
1. Preheat oven to 400*.
2. In a large bowl, stir together flour, sugar, and baking soda.
3. In a med.-sized bowl, stir together egg whites, oil, banana, buttermilk, apricots and raisins.
4. Make a well in the center of the dry ingredients and pour in the liquid ingredients; do not over mix.
5. Spoon batter into prepared tins, sprinkle oat bran on top.
6. Bake for 25- 30 minute or until a wooden pick inserted in the center comes out clean.
7. Yield: 30 servings.
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