Diabetic Wheat Bran Cranberry Quickbread Food

DIABETIC CRANBERRY NUT BREAD

Steps:

• Combine the flours, sugar, baking powder, and orange rind in a mixing bowl. Add the remaining ingredients and stir to blend well.
• Pour into a greased 9x5 inch load pan. Bake at 350F for 45 to 50 minutes. Cool for 6 minutes before removing from the pan.
• Cool thoroughly on a wire rack. Store in a plastic bag or aluminum foil for at least one day before slicing.

CRANBERRY WHOLE WHEAT SCONES, DIABETIC FRIENDLY

Steps:

• Preheat oven to 400 degree F.
• In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture.
• In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
• Add buttermilk mixture all at once to flour mixture.
• Stir just until moistened (some of the dough may look dry).
• Turn out onto a floured surface.
• Knead dough for 10 to 12 strokes or until nearly smooth.
• Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
• Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
• Cut into 8 wedges.
• Place dough wedges 1 inch apart on an ungreased baking sheet.
• Bake for 13 to 15 minutes or until edges are light browned.
• Serve warm.