Recipe - No-Fat Honey Tea Loaf (Pareve)

1 cup Honey
1 One half cup Hot strong decaffeinated
coffee
2 cup Unbleached allpurpose flour
1 cup Whole wheat pastry flour
One half cup Oat bran
1 tablespoon Baking powder
1 tablespoon Baking soda
2 teaspoon Ground cinnamon
One half teaspoon Ground allspice
One half cup Egg substitute
6 Extralarge egg whites, at
room temperature
6 tablespoon Sugar
One fourth teaspoon Cream of tartar
One fourth cup Sliced almonds

Yield: 2 Loaves Cut Into 36 Slices And Halved (One half Slice = 1 Serving)

This nocholesterol, nofat loaf is lovely to serve with tea or as a light
dessert with fresh fruit.

1. Preheat the oven to 350degrees. Lightly coat the bottoms of two 9 x 5 x
3 inch loaf pans with vegetable oil cooking spray and line with wax paper.

2. Dissolve the honey in the hot coffee and cool.

3. Combine the flours,oat bran, baking powder, baking soda, cinnamon, and
allspice and mix together with a whisk or slotted spoon.

4. In the bowl of an electric mixer, beat the cooled coffee mixture, egg
substitute, 2 of the egg whites, and three tablespoons of the sugar. Add
the dry ingredients and mix on low speed until smooth.

5. In a separate bowl, beat the remaining 4 egg whites with the cream of
tartar until slightly thick. Add the remaining 3 tablespoons sugar, 1
tablespoon at a time, while beating until stiff and shiny.

6. Fold the beaten egg whites into the cake mixture gently, just until
blended.

7. Pour the batter into the prepared loaf pans, sprinkle the tops os the
loaves with the almonds, and bake for about 1 hour or until the cake starts
to pull away from the sides of the pans.

8. Invert the pans onto a cake rack to cool completely.

9. Loosen the sides of the loaves with a spatula and remove from the pans.
Remove the wax paper and slice.

TO FREEZE: Wrap the cut or sliced up loaf in plastic wrap and then in foil.

EGG WHITE HINTS:

Eggs separate more easily when cold, but egg whites beat to a larger volume
when at room temperature, with either a few grains of salt or cream of
tartar added. When beating egg whites, use a glass or metal bowl, not
plastic.

Posted to JEWISHFOOD digest V97 #019

From: Pat Gold plgold@ix.netcom.com

Date: Wed, 11 Sep 1996 08:22:22 0700