Oatmeal Cakecakes, desserts, diabetic 1 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/3 cup dry buttermilk 1/4 cup margarine; @ room temperature 3 large egg white; @ room temp 1/4 cup dark molasses 1 liquid sugar substitute 1 equal to 3 tablespoons sugar 3/4 cup water; @ room temp devided 1 cup rolled oats 1/4 cup raisins Place flour, soda, salt, cinnamon, nutmeg, and dry buttermilk in mixer bowl and mix at low speed to blend. Add margarine, egg whites, molasses, sweetener, and 1/2 cup water to flour mixture and beat at medium speed for 1 minute to mix well. Add 1/4 cup water, oats, and raisins to batter and mix at medium speed only until blended. Spread batter evenly in a 9-inch square pan that has been greased with margarine. Bake @ 375 degree f. for about 30 minutes, or until a cake tester comes out clean and the cake pulls away form the sides of the pan. Cut cake 4 X 4 in 16 equal servings. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 104; CHO: 14gm; PRO: 3gm; FAT: 3gm; LOW-SODIUM DIET: Omit salt. Use salt-free margarine. From: The New Diabetic Cookbook by Mabel Cavaiani Brought to you and yours via Nancy O'Brion and her Meal-Master. |
