1/4 cup butter (not margarine), softened
1/4 cup coconut oil
1 1/2 cup Splenda Granular
1 tsp vanilla extract
pinch of salt
1 can (20 oz) crushed pineapple in its own juice, almost completely drained but left moist
3 large egg whites
1/2 tsp baking powder
1/2 cup cake flour
1/2 cup garbanzo bean flour
1 1/2 cups white whole-wheat flour
1/4 cup water
Preheat oven to 350 degrees.
In a small deep bowl beat the egg whites until stiff; set aside.
In a medium mixing bowl, cream the butter, coconut oil, Splenda, and vanilla, until light and fluffy. Mix in the pineapple.
Combine the salt, baking powder, cake flour, garbanzo bean flour, and whole-wheat flour to blend. Alternately add the flour mixture with the water to the pineapple mixture, beginning and ending with flour. Mix until well combined.
Gently fold the egg whites into the batter.
Spray 2 8-inch round pans with nonstick cooking spray and divided the mixture evenly between the two.
Bake at 350 degrees for 20 to 25 minutes until the edges start to brown and a wooden toothpick inserted in center comes out clean.
Cool on wire racks.
If desired you could drizzle each pan with a tablespoon of powdered sugar drizzle. This is up to you and your blood sugar readings.
Cut into small bars to serve.
Be sure you are using crushed pineapple in pineapple juice and not in syrup.