| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Diabetic, Desserts, Cooky/bars |
18 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour; |
| 1/3 |
c |
Sugar; |
|
|
Dry sugar sub equal to 3/4 c |
|
|
Sugar |
| 1 |
ts |
Cinnamon; |
| 1/2 |
ts |
Nutmeg; |
| 1/4 |
ts |
Cloves; |
| 1 1/2 |
c |
Unsweetened applesaue; hot |
| 2 |
ts |
Baking soda; |
| 1/2 |
c |
Walnuts; chopped |
| 1/4 |
c |
Rasins; |
INSTRUCTIONS
Place flour, sugar, dry sugar substitute, cinnamon, nutmeg and cloves
in mixer bowl and mix a low speed to blend well. Combine HOT
applesause and baking soda ( don't try to be modern and use cold
applesause and mix with baking soda with the flour; it doesn't work
as well that way), and add, along with oil, walnuts and raisins, to
flour mixture. Mix at medium speed until flour is moistened and
batter in creamy. Spread batter evenly in a 9" by 13" cake pan that
has been sprayed with pan spray or greased well with margarine. Bake
at 375 degrees for 20 to 25 minutes, or till bars pull away from the
sides of the pan and a cake tester comes out clean from the center.
Cool on a wire rack. Cut three by six.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CHO: 17g; PRO: 2G; FAT: 5g; CAL: 122; Low-sodium diets: Recipe is
suitable written.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. And Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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