Diabetic granola bars
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Vegetable oil |
| ⅓ | cup | Brown sugar, packed |
| ¼ | cup | Molasses |
| 6 | ounces | Frozen orange juice concentr |
| 2 | cups | Flour, whole wheat or all-p |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground ginger |
| ½ | cup | Rolled oats |
| ½ | cup | Raisins; chopped |
| ½ | cup | Dried apricots; chopped |
| ½ | cup | Sunflower seeds |
| ½ | cup | Wheat germ |
| 2 | tablespoons | Sesame seeds |
Directions
Preheat oven to 350 F. Cream the oil, brown sugar, and molasses together in a bowl. Add the defrosted unsweetened orange juice concentrate.
Combine the flour, baking soda, cinnamon and ginger. Blend into the creamed mixture.
Stir in the oats, raisins, apricots, sunflower seeds, wheat germ, and sesame seeds. This makes a very stiff batter.
Spread in a greased 9 x 13 pan. Bake about 20-30 minutes or until light brown. Cut into bars. These are more like a dense cake than commercial granola bars.
1/24 recipe = 140 calories, 1 starch + ½ fruit + 1 fat exchange 3 grams protein, 22 grams carbohydrate, 5 grams fat, 48 mg sodium Submitted By ANNE MARIE CHIAPPETTA On 04-04-95