Steamed Harvest Bread (A Way To Use Up Leftover Fruits & Vegetables)
Recipe: #28729
November 21, 2017
Categories: Breads, Potluck, Sunday Dinner, Steam, Low Cholesterol Low Fat, Vegetarian, Flour, Sugar, Kosher Dairy, more
"Recipe source: Sift (Fall 2015) This uses leftover winter fruits and vegetables -- what you have on hand Makes 2 loaves"
Original is 16 servings
Ingredients
Nutritional
- Serving Size: 1 (90.5 g)
- Calories 191.5
- Total Fat - 1.5 g
- Saturated Fat - 0.4 g
- Cholesterol - 39.3 mg
- Sodium - 301.3 mg
- Total Carbohydrate - 40.8 g
- Dietary Fiber - 2 g
- Sugars - 21.9 g
- Protein - 5 g
- Calcium - 79.5 mg
- Iron - 1 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a bowl combine the dry ingredients (flours-spices).
Step 2
In another bowl combine the wet ingredients (yogurt - fruit). Blend the wet mixture into the dry mixture.
Step 3
Place the batter into one 2-quart pudding mold or two 1-quart pudding molds or two cleaned and greased cans that will hold 1 quart of liquid.
Step 4
Place the mold in a kettle or saucepan on top of something to keep them off the bottom of the pan. The kettle should be deep enough so its lid can coffer the pudding containers. A slow cooker will also work well.
Step 5
Fill the kettle or slow cooker with boiling water 2/3 of the way up the mold. Cover, bring the water to a simmer and steam the puddings for 2 hours, adding water if necessary.
Tips
No special items needed.
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