All-Wheat-Flour Splendid Cranberry Loaf

All-Wheat-Flour Splendid Cranberry Loaf

Ingredients:
12 ounces cream cheese, soft
5 eggs
¼ cup vital wheat gluten flour
1/3 cup stone ground whole-wheat flour
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1 Teasp baking powder
20 packets Splenda sugar substitute
1 cup unprocessed wheat bran
1 cup whole almond meal
1 ½ cups fresh or frozen cranberries, crushed lightly
Preheat oven to 300ºF or 325ºF. Lightly butter three mini loaf pans (use non-
stick pans made of heavy0gauge metal). Optional: For easy cleanup and removal, cut
strips of waxed paper to fit in the bottoms of the pans and allow them to hang over the
edge by an inch or two.
Put cream cheese and two eggs in the bowl of an electric mixer and beat with a
flat beater until smooth, thick and fluffy. Add the remaining eggs, one at a time, beating
briefly after each addition. Add the remaining ingredients except for the cranberries.
Mix together at low speed. Then fold in the cranberries.
Spoon the batter into the pans and bake the cranberry bread for about 40 to 50
minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4
days). Freeze bread that isn’t going to be used soon. There is a negligible gain in total
carb of 1.1 grams.
Better Butter cracker Treats
Note:This cracker is so rich and flaky with a delicious buttery taste, these crackers are
wonderful for just about any purpose including as plain munchies. One cracker has a
mere 0.6 grams of carb.
Carbs