Source: America's Complete Diabetes Cookbook

Edited by Katherine E. Younker, MBA, RD, Certified Diabetes Educator

 

Serves: 1 loaf or 12 Slices

 

1 2/3 cups all-purpose flour	3 Tbsp vegetable oil
1/3 cup buckwheat flour	2 egg whites
1 Tbsp baking powder	1¼ cups plain yogurt
½ tsp salt	1/3 cup honey
1 tsp grated lemon zest	½ cup frozen blueberries

 

Preheat oven to 350ºF. In a large bowl, stir together flour, buckwheat flour, baking powder, salt and zest. In a separate bowl, using an electric mixer, beat oil, eggs, yogurt and honey until combined. Pour mixture over dry ingredients and stir just until combined. Gently fold in frozen blueberries. Spoon into prepared pan.

 

Bake in preheated oven for 70 to 80 minutes or until a cake tester inserted in the center comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	158	1 starch	n/a
Fat, total	4 g	1 fat
Fat, saturated	0 g	2/3 other carbohydrate
Carbohydrates	28 g
Protein	4 g
Cholesterol	0 mg
Dietary Fiber	n/a g
Sodium	181 mg