LC Stuffing Bread
Sept 17, 2008 18:32:25 GMT -8
Post by barbo on Sept 17, 2008 18:32:25 GMT -8
Stuffing “Bread”
Snow White’s Fall Sage Bread (or muffins)
ALL PHASES OF SOUTHBEACH
Tastes just like stuffing!
1/3 c. + 1T. thinly sliced celery
¼ c. sliced green onion
¼ c Jicama (optional)
1 (15 oz) can white beans drained and rinsed
2 eggs
1 T. dry minced onion
1 + ½ tsp. poultry seasoning
¾ tsp. salt
¼ tsp. black pepper
½ tsp. sage
1 tsp. Splenda
3 T. instant nonfat dry milk
1 T. olive oil
¼ c. almond flour
2 tsp butter
1 tsp. baking powder
Preheat oven to 340 (if using a dark pan) or 350 (if using a glass pan).
Spray an 8x8 or 9x6 pan or muffin pan with butter flavor nonstick OR grease lightly w/ butter or oil.
Spray small skillet with butter flavor nonstick spray. Add the celery, green onion and jicama. Cook til tender. Set aside.
Combine remaining ingredients into food processor and blend for about 1-2 minutes. Gently stir in the cooked & cooled celery mixture. Pour the batter into pan of your choice. Bake for 30-40 minutes.
This should make 12 muffins or an 8x8 or 9x6 pan of delicious fall goodness!
__________________
My notes:
Used more celery and two handfuls of shredded carrot.
Also a bit more butter. Left out the jicama.
It was a bit too salty for my taste, but I added more black pepper,
was out of sage so used Mrs. Dash Table blend.
Oh so good!
Snow White’s Fall Sage Bread (or muffins)
ALL PHASES OF SOUTHBEACH
Tastes just like stuffing!
1/3 c. + 1T. thinly sliced celery
¼ c. sliced green onion
¼ c Jicama (optional)
1 (15 oz) can white beans drained and rinsed
2 eggs
1 T. dry minced onion
1 + ½ tsp. poultry seasoning
¾ tsp. salt
¼ tsp. black pepper
½ tsp. sage
1 tsp. Splenda
3 T. instant nonfat dry milk
1 T. olive oil
¼ c. almond flour
2 tsp butter
1 tsp. baking powder
Preheat oven to 340 (if using a dark pan) or 350 (if using a glass pan).
Spray an 8x8 or 9x6 pan or muffin pan with butter flavor nonstick OR grease lightly w/ butter or oil.
Spray small skillet with butter flavor nonstick spray. Add the celery, green onion and jicama. Cook til tender. Set aside.
Combine remaining ingredients into food processor and blend for about 1-2 minutes. Gently stir in the cooked & cooled celery mixture. Pour the batter into pan of your choice. Bake for 30-40 minutes.
This should make 12 muffins or an 8x8 or 9x6 pan of delicious fall goodness!
__________________
My notes:
Used more celery and two handfuls of shredded carrot.
Also a bit more butter. Left out the jicama.
It was a bit too salty for my taste, but I added more black pepper,
was out of sage so used Mrs. Dash Table blend.
Oh so good!
