Diabetics need a healthy and well-balanced diet and also need to manage their blood sugar level. That means the carbohydrates consumed should be mostly complex carbohydrates instead of simple ones. In other words, the carbs should be whole grains and vegetables, not bleached flour and sugar. This breakfast loaf is more than just bread. It's hearty enough to be a meal.
Instructions
1. Trim the fat from Canadian bacon and dice it finely. Remove the stem and seeds from bell peppers, rinse and dice them. Finely chop the onion.
2. Fry the bacon in a large skillet for about 5 minutes, or until slightly browned. Mix in the peppers, onion and olive oil, and saute for 7 minutes, or until the onion is soft.
3. Chop the thyme, sage, tarragon and parsley. Add to the skillet. Add salt and corn. Stir until blended, then set the skillet aside.
4. Sift flour, whole wheat flour, baking powder, baking soda and pinch of cayenne. Whisk the buttermilk and egg in slowly until just mixed. Fold in the vegetables and bacon.
5. Spray an 8-by-11-inch, 2-quart baking pan with cooking spray, or wipe it with olive oil. Spread the dough from Step 4 into the pan.
6. Bake for 15 minutes at 375 degrees. Remove and sprinkle freshly-grated parmesan cheese, then return to the oven for another 20 to 25 minutes, or until a toothpick stuck in the bread is clean.
7. Remove the pan from the oven and place on a wire rack to cool for 10 to 15 minutes. Remove the loaf from pan, slice it down the middle, and cut into 1/4-inch slices. Serve warm.
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