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.

Friday, August 16, 2013

UPSIDE DOWN APPLE-WALNUT CAKE

1 small Granny Smith or Rome Beauty apple, peeled, cored, sliced thin
4 tbsp Splenda Granular (or sugar if your blood sugar levels allow)
3/4 cup white whole-wheat flour
1/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
3 tbsp butter, softened
1/2 tsp vanilla extract
2 large eggs or 1/2 cup egg substitute
2 small apples (same as above), peeled, cored, finely chopped
1/4 cup coarsely chopped walnuts, lightly toasted

Preheat oven to 350 degrees.
Spray a 9-inch square baking pan with nonstick cooking spray.  Line bottom of pan with parchment paper.

Place the apple slices in a medium bowl and toss gently with 1 tablespoon of the Splenda or sugar; set aside.

In a large bowl sift together the flours, baking soda, salt, cinnamon, nutmeg, and allspice.

In a separate large bowl cream together the other three tablespoons of Splenda and the butter until smooth. Add the vanilla and mix well.  Add the eggs, one at a time, mixing well after each egg; mix until smooth.  Add the chopped apples and mix in with a large silicone spatula.

Place the apple slices on the bottom of the prepared pan and sprinkle with the walnuts.  Spoon the batter over the apples and walnuts, smooth with the spatula.

Bake at 350 degrees for approximately 30 minutes or until firm in the center.  Remove from oven to a wire rack.  Using a thin knife, go around edges to loosen cake; quickly invert cake onto serving plate.


To serve, cut with a serrated knife.

Yield: 9 servings.

NOTE: You can substitute garbanzo bean flour for the all-purpose flour, if you prefer.