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.

Tuesday, August 6, 2024

BLUEBERRY LOAF

When you really want a sweet bread and have your blood sugar under control, you might want to try this blueberry bread. This is a one slice a day treat. Share with family and/or friends or freeze separate slices is ziplock freezer bags to remove one at a time.

1 3/4 cups white whole-wheat flour
1/2 cup shreds of wheat bran cereal
2 tbsps + 2 tsps Splenda Brown Sugar Blend
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened orange juice
1 egg
1 tbsp canola or olive oil
1 cup fresh blueberries
vegetable oil spray

Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/2 x 3-inch loaf pan with the vegetable oil spray; set aside.

Combine flour, Splenda, wheat bran cereal, baking powder, baking soda, and salt in a medium bowl. Stir the mixture until well combined. Set aside.
In a large bowl, combine orange juice, egg, and oil. Beat this mixture at medium speed of an electric mixer until well blended. Gradually add in the flour mixture, stirring just until moistened. Gently fold in the blueberries. Spoon the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then remove from the pan and finish cooling on a wire rack.

16 slices at 85 calories, 15 g carbs, 2 g protein per slice

file photo for reference




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