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LOW CARB PECAN BREAD (2 LB.)
INGREDIENTS
1
2
/3 cups water (80°F – 90°F)
2 large eggs, at room temperature
2 tbsp. oil
1 tbsp. liquid lecithin
2 tsp. fresh lemon juice
¼ cup unsalted butter or margarine, cut in pieces
¼ cup Splenda
®
*
2 tsp. salt
1 cup vital wheat gluten
¾ cup oat bran
¼ cup wheat bran
3 tbsp. quick cooking oats
3 tbsp. nutritional yeast powder
3 tbsp. psyllium husk powder
¼ cup rice protein powder
2¼ tsp. bread machine yeast
¼ cup finely chopped pecans
1. Measure ingredients, except pecans, into bread pan in the
order listed.
2. Insert bread pan securely into baking chamber; close lid.
3. Add pecans into automatic fruit & nut dispenser.
4. Plug unit into wall outlet.
5. Select LOW CARB. Press the START button.
6. The complete signal will sound when bread is done.
7. Using pot holders remove bread pan from baking chamber and
carefully remove bread from pan. (If kneading paddle remains in
bread, remove paddle once bread has cooled.)
8. Allow bread to cool on a wire rack until ready to serve
(at least 20 minutes).
MAKES A 2-LB. LOAF
APRICOT KEY LIME PRESERVES
INGREDIENTS
3 cups fresh apricots, chopped
1 cup sugar
1 tbsp. fresh key lime juice
1 tbsp. key lime zest
1 pkg. (1.75 oz.) powdered pectin
1. Measure ingredients in order listed into bread pan.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select JAM and Press the START button.
4. The complete signal will sound when the preserves are done.
5. Using a pot holder, remove bread pan from baking chamber and
carefully pour preserves into clean jars.
6. Place in refrigerator to cool.
7. Store in refrigerator for up to 3 weeks.
MAKES ABOUT 2 CUPS
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