3/4 cup whole-wheat pastry flour*
3/4 tsp baking soda
pinch of salt
1 cup peanut butter
1/3 cup Splenda Brown Sugar Blend
1 beaten egg
1/2 cup low-fat milk
1 tsp vanilla extract
1/2 cup sugar-free chocolate chips**
Preheat oven to 350 degrees. Spray an 8-inch square baking pan or dish with nonstick cooking spray; set aside.
In a small bowl combine the flour, baking soda, and salt.
In a medium bowl mix the peanut butter, Splenda, and egg, stirring vigorously until creamy. Add the milk and vanilla extract, stirring until smooth.
Add the flour mixture to the peanut butter mixture stirring until they are well combined. Stir in the chocolate chips.
Spread the dough into the prepared pan. Using the back of a large spoon or your hand, pat dough down until smooth. Bake at 350 degrees for 15 minutes or only until slightly puffy and just starting to get light brown around edges. DO NOT OVERBAKE! Remove from oven and allow to cool 10 to 15 minutes before cutting into 16 bars.
*If you do not have whole-wheat pastry flour, use 1/2 cup whole-wheat flour and 1/4 cup cake flour.
**I use Hershey's Sugar-Free Chocolate Chips. They are very good. If your grocer doesn't have them, use bittersweet chocolate chips.
Per bar: Approximately 137 calories, 12 g carbs, 4 g protein, 8 g (2g sat.)fat, 9 mg cholesterol, 106 mg sodium, 1 g fiber
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.