| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
American |
Cakes, Diabetic, Holidays |
12 |
servings |
INGREDIENTS
| 1/2 |
c |
Unsweetened apple juice |
| 1/2 |
ts |
Dried thyme |
| 1 |
c |
Finely chopped dried figs |
| 1 1/4 |
c |
Flour |
| 1/4 |
c |
Cornmeal |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 6 |
tb |
Vegetable oil |
| 2 |
tb |
Sugar |
| 1 |
|
Egg |
| 1/4 |
c |
Pine nuts; toasted |
INSTRUCTIONS
Recipe By : American Diabetes Association Holiday Cookbook
Combine the apple juice, thyme, and figs in a bowl. Set aside for 10
minutes. Stir together the flour, cornmeal, baking powder, and baking soda
in a bowl.
Beat the oil, sugar and egg until well blended. Pour the egg mixture into
the flour. Add the pine nuts and fig mixture. Beat well.
Pour the batter into an oiled and floured 9-inch round (or 8 inch square)
baking pan. Bake in 350 F oven for 40 to 50 minutes. Cool for 5 minutes in
the pan. Remove from pan and cool thoroughly.
1/12 recipe - 1 bread, 1 fruit, 1 1/2 fat exchange
190 calories, 27 grams carbohydrate, 3 grams protein, 8 grams fat 66 mg
sodium, 156 mg potassium, 23 mg cholesterol
Source: American Diabetes Association Holiday Cookbook by Betty Wedman,
1986
Posted to EAT-LF Digest by Angie Phillips <nbe@flash.net> on Dec 11, 1998,
converted by MM_Buster v2.0l.
A Message from our Provider:
“Times change, God doesn’t.”