* Exported from MasterCook *

BUGGER UP BREAD

Recipe By :Ruth Smith, Queensland, Australia
Serving Size : 16 Preparation Time :0:00
Categories : 5-10G Low Carb Bakery Bread Protein Flours


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1/4 cup butter -- softened
2 cups heavy cream
1 cup splenda
1/2 cup soy flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup coconut flakes -- unsweetened
1 tsp vanilla

(Ruth said she made this Bugger Up Bread because she started out trying to make another recipe and then didn't have half the ingredients and ended up substituting a lot of stuff.)
Place all the ingredients in a blender and process until thoroughly combined.
Pour the resulting mixture into a buttered 10-inch 230mm pie plate.
Bake at 350°F-180°C for 1 hour.
Variations:
1) Substitute 1/2 unsweetened coconut + 1/2 cup psyllium husks or ground flax seeds, sunflower seeds, almonds or linseeds for the 1 cup unsweetened coconut.
2) Substitute orange, lemon, or other extract for the vanilla.
3) Ice the cake with a cream cheese icing, your choice of flavouring.


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Per Serving (excluding unknown items): 179 Calories; 17g Fat (81.4% calories from fat); 3g Protein; 6g Carbohydrate; trace Dietary Fiber; 95mg Cholesterol; 154mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0