Thyme-fig Fruitcakecakes, diabetic 1/2 cup unsweetened apple juice 1/2 teaspoon dried thyme 1 cup finely chopped dried figs 1 1/4 cup flour 1/4 cup cornmeal 2 teaspoon baking powder 1/4 teaspoon baking soda 6 tablespoon vegetable oil 2 tablespoon sugar 1 egg 1/4 cup pine nuts, toasted Combine the apple juice, thyme, and figs in a bowl. Set aside for 10 minutes. Stir together the flour, cornmeal, baking powder, and baking soda in a bowl. Beat the oil, sugar and egg until well blended. Pour the egg mixture into the flour. Add the pine nuts and fig mixture. Beat well. Pour the batter into an oiled and floured 9-inch round (or 8 inch square) baking pan. Bake in 350 F oven for 40 to 50 minutes. Cool for 5 minutes in the pan. Remove from pan and cool thoroughly. 1/12 recipe - 190 calories, 1 bread, 1 fruit, 1 1/2 fat exchange 27 grams carbohydrate, 3 grams protein, 8 grams fat 66 mg sodium, 156 mg potassium, 23 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 |
