MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Pineapple Carrot Coffee Ring
 Categories: Diabetic, Desserts, Breads/bm
      Yield: 16 servings
 
      1    Pk active dry yeast (1 tb)        1/4 c  Raisins (dark or golden)
    1/4 c  Water; warm (110-115 F)           1/4 ts Salt
      1    Egg                               1/2 ts Cinnamon
      2 tb Honey                             1/4 ts Ground nutmeg
      1 c  Unbleached white flour            1/4 c  Sunflower seeds
      8 oz Crushed pineapple in its        1 1/2 c  Whole wheat flour
           - own juice                       1/2 c  Bran
      1 c  Grated carrots (2 md)               2 tb 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 until doubled 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.

  Per serving: 130 calories
 
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