Per serving:


Nutrition Facts

Serving Size: 1
Servings per Recipe: 8
Amount Per Serving 
Calories 198
Calories from Fat 26
 % Daily Value*
Total Fat 3g4%
  Saturated Fat 0g2%
  Mono Fat 2g 
Sodium 117mg5%
Total Carbs 43g14%
  Dietary Fiber 2g10%
  Sugars 0g 
Protein 3g 
Iron9%
Calcium5%
Vitamin B-65%
Vitamin C0%
Vitamin E1%
Vitamin A0%
Selenium11%
Manganese20%
Copper10%
Zinc2%
Potassium7%
Phosphorus6%
Magnesium5%
Pantothenic acid3%
Niacin6%
Riboflavin6%
Thiamin7%
Folate5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Brown Sugar Date Nut Ba

Polly Pitchford, Full Spectrum Health™

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The use of any other whole grain flours work well in this yummy dessert.
Diet Types: Vegetarian, Low Fat
Ingredients:
  • 2/3 cup unbleached white flour
  • 2/3 cup dark brown sugar
  • 1/4 cup finely chopped pecans
  • 1 teaspoon cinnamon
  • 1/4 teaspoon Cardamom
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup finely chopped dates
  • 2 egg whites, lightly beaten
    •
    Serves: 8
    Cooking Time: 30 minutes - one hour
    Instructions:
    Preheat oven to 350° and lightly oil an 8" square baking pan. Set aside. Combine all ingredients except eggs; stir well. Add eggs and stir until dry ingredients are moistened. Spoon batter into prepared baking pan; bake until toothpick inserted into center comes out clean, about 25 minutes. Cool slightly before cutting.

     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.
     
    Baked beans are an all-American summer standby.
    Although a recipe for classic baked beans is simple -- dried beans, water, salt, dry mustard, molasses, brown sugar and salt pork -- that last ingredient typically sends the fat and sodium levels through the roof.

    Jean Anderson, author of "The Nutrition Bible" (Morrow), estimates a serving of baked beans has nearly 400 calories, 13 grams of fat and more than 1,000 milligrams of sodium.

    The Star's Picnic Beans makes several substitutions for the sake of nutrition and convenience in preparation. For starters, use canned beans to eliminate the need for an overnight soaking.