This is one of the recipes from my vintage recipe collection. This one is from my childhood. I have changed it some to make it more diabetic friendly. If you cannot have desserts I'm sorry, just skip this recipe. It works well for me.
1 cup regular oats, uncooked
1 cup white whole-wheat flour
1 cup white whole-wheat flour
3/4 tsp baking soda
1/2 tsp salt (cut in half if you have a problem with sodium)
1/2 tsp ground cinnamon (measure heavily as cinnamon is a blood sugar stabilizer)
1 cup Splenda grandulated (or equivalent of your favorite sugar substitute)
1/2 cup unsweetened applesauce
1 egg or 1/4 cup egg substitute
1 tsp vanilla
1 cup diced apple
1/3 cup English walnuts, chopped
Combine the oats, flour, soda, salt and cinnamon. Set aside.
Combine Splenda, applesauce, egg, and vanilla. Add to dry ingredients.
Stir in apples and nuts.
Pour into an 8-inch square pan that has been sprayed with olive or canola oil cooking spray.
Bake at 350 20 to 25 minutes or until a wooden toothpick insert in the center comes out clean.
1/2 tsp salt (cut in half if you have a problem with sodium)
1/2 tsp ground cinnamon (measure heavily as cinnamon is a blood sugar stabilizer)
1 cup Splenda grandulated (or equivalent of your favorite sugar substitute)
1/2 cup unsweetened applesauce
1 egg or 1/4 cup egg substitute
1 tsp vanilla
1 cup diced apple
1/3 cup English walnuts, chopped
Combine the oats, flour, soda, salt and cinnamon. Set aside.
Combine Splenda, applesauce, egg, and vanilla. Add to dry ingredients.
Stir in apples and nuts.
Pour into an 8-inch square pan that has been sprayed with olive or canola oil cooking spray.
Bake at 350 20 to 25 minutes or until a wooden toothpick insert in the center comes out clean.
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