Apricot Bars (Diabetic Friendly)

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:

1. Preheat oven to 350 degrees. Spray an 8" x 8" pan with cooking spray.
2. In a small saucepan, simmer 1/2 cup dried apricots in the water for 2 minutes. Do not boil. Cool but do not drain.
3. In a medium bowl, whisk flour, baking powder, cinnamon, and baking soda. Stir in remaining 1/4 cup of dried apricots.
4. 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).
5. Pour mixture from blender into flour mixture. Stir until just combined.
6. Spread into prepared baking pan and bake until golden brown and edges begin to crust - about 18 to 20 minutes.
7. Sprinkle powdered sugar over warm bars.
8. 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.