|
|
1 |
cup (140 g) all-purpose flour |
|
1/3 |
cup (50 g) rolled oats |
|
1/3 |
cup (63 g) one-to-one sugar substitute |
|
1/4 |
cup (35 g) brown sugar substitute |
|
1 |
teaspoon (5 ml) ground cinnamon |
|
1/8 |
teaspoon (0.6 ml) ground nutmeg |
|
1/8 |
teaspoon (0.6 ml) salt |
|
4 |
tablespoons (50 g) cold margarine, cut
into small pieces |
|
1/2 |
teaspoon (2.5 ml) baking powder |
|
1/2 |
teaspoon (2.5 ml) baking soda |
|
1/3 |
cup (80 ml) unsweetened apple juice |
|
1 |
teaspoon ( 5 ml) vanilla extract |
|
1/4 |
cup (60 ml) egg substitute |
|
2 |
Brae burn apples, about 1 pound (480 g)
total, peeled, cored, and chopped |
-
Preheat oven to 350° F.( 180° C), Gas Mark 4.
Lightly coat an 8-inch (20 cm) square baking pan
with cooking spray.
-
In
a bowl combine the flour, oats, sugar
substitutes, cinnamon, nutmeg, and salt. Cut in
the margarine with a pastry blender, or two
knives, until the mixture looks like coarse
meal. Set aside 1/2 cup (78 g).
-
Combine the remaking flour mixture with the
baking powder, baking soda, apple juice,
vanilla, and egg substitute. Beat at a medium
speed with an electric mixture until blended.
Fold in the apples.
-
Spoon the cake mixture into the pan and level
out. Sprinkle with the reserved flour mixture.
Bake for 30 to 35 minutes until the cake springs
back in the center when lightly touched. Cool
the cake until warm. Cut into 16 squares. Serve
warm or cooled.
Per serving:
|
88 calories (30% calories from fat), 2 g
protein, 3 g total fat (0.5 g saturated
fat), 14 g carbohydrates, 1 g dietary
fiber, 0 cholesterol, 116 mg sodium
|
Diabetic exchanges:
|
1 carbohydrate (bread/starch), 1/2 fat
|
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Background by
Claudia's Collection
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