Contributed by: ARA Content
A Slice Of Nutrition Advice On Wheat
(ARA) - "White or wheat?" Restaurant patrons are often presented with this familiar, yet inaccurate, question when ordering toast or a sandwich. Given the confusion between whole and enriched grain products, it's not surprising that this phrase is universally accepted among the general public. The truth is, whole (wheat) and enriched (white) wheat bread are both wheat-based products and part of a healthy diet.
And when it comes to wheat foods, bread is only the beginning. Wheat can be enjoyed in the form of cereal, crackers, tortillas, pasta, cake, bagels, pitas and more. To learn more about how the wheat plant transforms into nutritious meals and snack staples, visit www.HowWheatWorks.com. This program enables people of all ages to experience the farm-to-fork journey of America's most-consumed grain. For each participant, the Council will donate two pounds of flour to Operation Homefront, a non-profit that provides assistance to needy U.S. troops and their families.
Prep time: 20 minutes - Bake time: 1 hour 20 minutes - Cool time: 45 minutes
Preheat oven to 350 F.
Spray bottom of a 9 by 5 inch loaf pan with nonstick cooking spray. Blend the cereal in a food processor; process until finely ground. Set aside.
In large mixing bowl, mash carrots with a fork. Stir in buttermilk, lemon juice, vegetable oil, lemon peel, eggs and sugar with the carrots; mix until well blended. Stir in the flours, baking powder, pumpkin pie spice, baking soda and salt. Mix until dry ingredients are moistened. Stir in crushed cereal and cranberries until blended. Scrape batter into prepared pan.
Bake for 60 to 70 minutes or until a wooden pick inserted into center comes out clean. Cool 10 to 15 minutes; remove bread from pan. Cool completely on wire rack before cutting.
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