This yummy recipe was brought to our attention by one of our customers who says it's a hit with her diabetic friends. The recipe comes from "Forbidden Foods Diabetic Cooking" by the American Diabetics Association written by Maggie Powers and Joyce Hendley.
Ingredients:
- 3/4 cup dried chopped apricots
- 1/3 cup water
- 3/4 cup all-purpose flour
- 1 tsp. baking powder
- 3/4 tsp. ground cinnamon
- 1/4 tsp. baking soda
- 1 egg
- 1/2 cup granulated sugar
- 1 Tbsp. canola oil
- 1 Tbsp. grated lemon zest
- 1 tsp. vanilla extract
- 2 tsp. powdered sugar
Directions:
- Preheat oven to 350 degrees. Spray an 8" x 8" pan with cooking spray.
- In a small saucepan, simmer 1/2 cup dried apricots in the water for 2 minutes. Do not boil. Cool but do not drain.
- In a medium bowl, whisk flour, baking powder, cinnamon, and baking soda. Stir in remaining 1/4 cup of dried apricots.
- In a blender, puree the cooled apricot mixture for about 1 minute. Add egg, sugar, oil, zest and vanilla. Mix until just blended (about 30 seconds).
- Pour mixture from blender into flour mixture. Stir until just combined.
- Spread into prepared baking pan and bake until golden brown and edges begin to crust - about 18 to 20 minutes.
- Sprinkle powdered sugar over warm bars.
- Cool before cutting into 20 bars.
Serving size: 1 bar
Diabetic exchange: 1 carbohydrate
Calories: 59
Calories from fat: 1 gram
Saturated fat: 0 grams
Cholesterol: 11 mg
Sodium: 38 mg
Carbohydrates: 12 grams
Dietary fiber: 1 gram
Sugars: 11 grams
Protein: 1 gram
You can lower the sugar content by using Splenda (not the Splenda for baking) instead of granulated sugar.