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Recipe Category: Bread
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Ingredients
- ½ cup (112 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- ½ cup (120 ml) egg substitute
- 1½ teaspoons baking powder
- 2/3 cups (208 g) flour
- ½ cup (120 ml) skim milk
- ½ cup (55 g) chopped pecans
- 1 tbsp (6 g) grated lemon peel
Method
- Cream together butter and sugar
- Add egg substitute and beat well; stir in milk
- Stir baking powder into flour
- Add to milk mixture
- Stir in pecans and lemon peel
- Spoon into 2-pound (900 g) coffee can sprayed with nonstick baking spray (one that contains flour)
- Cover with foil
- Place in slow cooker and cook on high for 2 to 2½ hours
- Yield: 6 servings
- Per serving: 44 g water; 450 calories (45% from fat, 7% from protein, 48% from carb)
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