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Vermont Recipe for “Nutraloaf”350

6 slices Whole Wheat Bread, finely chopped

4 ounces Non-dairy Cheese, finely grated

4 ounces Raw Carrots, finely grated

12 ounces Spinach, canned, drained

4 ounces Seedless Raisins

2 cups Great Northern Beans, cooked and drained

4 tablespoons Vegetable Oil

6 ounces Tomato Paste

8 ounces Milk, powdered, instant nonfat/skim

6 ounces Potato Flakes, dehydrated

The above mixture will be divided into 3 loaves, providing 1 loaf per meal.
Mix all ingredients together in a 12-quart stainless steel mixing bowl. Make sure wet items are drained. Ingredients may be kneaded with hands (wearing plastic gloves) or mixed with a spoon. The mixture should be stiff and just moist enough to spread. Form loaf in glazed bread pan. It is suggested that the loaf pan be placed in the oven on a sheet pan containing water. This will help keep the bottom of the loaf from burning. Bake at 325 degrees for approximately 45 minutes until each loaf reaches an internal temperature of 155 degrees. The loaf will start to pull away from the side of the bread pan when baking is completed.

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