This wholesome dessert is very simple to prepare and even easier to eat. Plain granola and pecans add crunch, and bananas and almond butter add flavour.
1 cup (250 mL) whole wheat pastry flour
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) cinnamon
1/3 cup (80 mL) plain granola
2 Tbsp (30 mL) chopped pecans
3/4 cup (180 mL) apricot purée
1/4 cup (60 mL) almond butter
1 banana, peeled and mashed
Preheat oven to 375 F (190 C).
Mix flour, salt, baking soda, cinnamon, and granola in large bowl. Mix in pecans, puréed
almond butter, and banana.
Press into oiled 8 x 8 x 2 in (2 L) pan and bake for 15 minutes or until golden brown.
Let cool, cut into squares, and serve.
Each portion contains: 66 calories; 2 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 11 g carbohydrates; 2 g fibre; 113 mg sodium; 4 g sugars
TIP: To make about 1 cup of apricot purée simply place 1 cup of dried apricots in a small pot and cover with water.
Let pot boil over high heat, then simmer until fruit is tender and most water has been absorbed.
Purée until smooth using a handheld blender.
source: “Diabetes-Friendly Desserts“, alive #337, November 2010