* Exported from MasterCook *

CORN BREAD

Recipe By :Julie R
Serving Size : 12 Preparation Time :1:15
Categories : 5-10G Low Carb Bakery Bread Protein Flours


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- softened room temp
2 tbsp splenda
5 eggs -- room temp
1 1/2 cups almond meal -- flour
1/2 cup hazelnuts -- finely ground
1 tsp baking powder
2 tsp butter flavor/extract

Preheat oven to 350°F-180°C.

Cream butter and splenda well.

Add eggs - one at a time - beating well after each.

Mix almond and hazelnut flours with baking powder and add egg to mixture a little at a time while beating.

The ground hazelnuts give the "Corn" flavour

Add butter flavoring. Pour into greased 9" 230mm -10" Springform pan (or 9" 230mm round cake pan) and bake at 350°F-180°C for 50-55 minutes.


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Per Serving (excluding unknown items): 271 Calories; 24g Fat (76.6% calories from fat); 10g Protein; 6g Carbohydrate; trace Dietary Fiber; 119mg Cholesterol; 221mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 4 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 2029