Diabetic Food Gifts - Tuscan Market Soup Gift Jar and/or Whole-Grain Buttermilk Bread
These diabetic food gift suggestions are so good you will want to try them yourself. The Tuscan Market Soup Gift Jar is not only pretty in presentation but tasty as well. One thing diabetics enjoy but have to be cautious about is breads. This Whole-Grain Buttermilk Bread is one they can enjoy! I like it with the soup, myself!
GIFT JAR OF TUSCAN MARKET SOUP MIX
If you enjoy giving food gift jars as gifts or make them to sell at craft shows, etc, this is a good one for diabetics as well as the general public.
Layer the ingredients in a quart jar:
1/2 cup barley
1/2 cup split peas
1/2 cup brown rice
1/2 cup lentils
2 tbsp dried minced onion
2 tbsp dried parsley
2 tsp salt
1/2 tsp pepper
2 tbsp beef bouillon granules
1 tsp dried cumin
1 pkg dehydrated onion soup mix
Attach recipe for TUSCAN MARKET SOUP
1 jar Tuscan Market Soup Mix
3 quarts water
2 stalks celery, chopped
2 carrots, sliced
1 cup shredded cabbage
1 can (28-oz) crushed tomatoes
Combine ingredients and place in a soup pot; cover. Cook over medium heat and simmer 1 hour or until the vegetables are tender.
WHOLE GRAIN BUTTERMILK BREAD
1 cup warm (105 – 115 degrees) water
1 pkg active dry yeast
1 tbsp honey
4 cups (approximately) bread flour
2 cups buttermilk
1 tbsp salt
1 cup wheat germ
2 1/2 cups rye flour
1 egg white
1 tsp water
3 tbsp rolled oats
Place the warm water in a room-temperature bowl and stir in the yeast and honey. Stir in 1 cup of the bread flour. Let stand in a warm place until bubbly, approximately 20 to 25 minutes.
Mix the buttermilk and salt into the above mixture. Add another 2 1/2 cups of the bread flour. Mix to blend then beat until smooth. Stir in the wheat germ and rye flour to make a stiff dough. Turn out on a floured surface and knead until the dough is springy, kneading in more bread flour if needed. Place the dough in a greased bowl, turning over to grease top. Cover with a kitchen towel and let rise in a warm place until doubled; about an hour and a half.
Punch down the dough and let rest 5 minutes. Divide the dough in half and shape each half into a loaf. Place in 2 greased 9-inch loaf pans. Let rise until doubled in bulk, about 45 minutes.
In a small bowl or cup, lightly beat the egg white with the water; brush lightly over tops of loaves. Sprinkle each loaf with half the oats.
Bake at 350 degrees about 40 to 45 minutes. Bread will be done when lightly browned and produces a hollow sound when tapped.
Remove bread from pans and cool on wire rack.
Source by Linda Wilson