Recipe - Pineapple Carrot Coffee Ring

1 Pk active dry yeast (1tbsp)
One fourth cup Warm water (110115 F)
1 Egg
2 tablespoon Honey
1 cup Unbleached white flour
1 8 ounce crushed pineapple in
Its own juice
1 cup Grated carrots (2 med)
One fourth cup Raisins (dark or golden)
One fourth teaspoon Salt
One half teaspoon Cinnamon
One fourth teaspoon Ground nutmeg
One fourth cup Sunflower seeds
1 One half cup Whole wheat flour
One half cup Bran
2 tablespoon Vegetable oil

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve
the yeast. Combine the egg, honey, yeast mixture, unbleasched white
flour, and the pineapple in a mixing bowl. Beat well. Let stand in
a warm place for 30 minutes covered with a wet towel. Add the
carrots, raisins, salt, cinnamon, nutmeg, sunflower seeds, whole
wheat flour, bran and oil. blend well. Spoon the dough into a
lightly oiled 10 inch tube pan. Let rise unti ldoubled in a warm
place for 60 minutes. Bake in a 350 F oven for 25 minutes or until
browned. Cool in the pan for 5 minutes; then remove from the pan and
cool completely on a wire rack. Engergy per serving (1/16 of recipe):
130 calories

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip