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.

Saturday, November 17, 2012

BLUEBERRY-CITRUS MINI LOAVES

1/2 cup all-purpose flour
1/2 cup white whole-wheat flour
1 cup whole-wheat pastry flour
1/2 cup Splenda Granulated
1/4 cup granulated sugar (or Splenda if you can't have any sugar!)
1/2 tsp salt
1/2 tsp baking soda
1 egg
3/4 cup no-sugar-added orange juice (best to use fresh-squeezed)
1 tbsp ground flaxseed
1/4 cup canola oil
1 tbsp orange zest
1/2 cup fresh or frozen blueberries (do not thaw frozen berries)
1/4 cup chopped pecans

Preheat oven to 350 degrees.
Coat two 5 3/4-inch x 3-inch x 2-inch loaf pans with nonstick cooking spray.

In a large mixing bowl, combine the flours with the Splenda, sugar, salt, and baking soda.

In a small mixing bowl, whisk together the egg, orange juice, flaxseed, oil, and zest; stir into the flour mixture just until moistened.  Gently fold in the blueberries and pecans.

Divide the mixture evenly into the two prepared loaf pans.  Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted in the centers comes out clean. 

Remove from oven to wire racks and allow to cool 10 minutes before removing from pans to cool completely on wire racks.


Yield: 2 loaves