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Apple Crumb Cake

vegetable cooking spray
1 cup all-purpose flour
1/3 cup rolled oats
1/3 cup one-to-one sugar substitute
¼ cup brown sugar substitute
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
4 tablespoons cold margarine, cut into small pieces
½ teaspoon baking powder
½ teaspoon baking soda
1/3 cup unsweetened apple juice
1 teaspoon vanilla extract
¼ cup egg substitute
2 Braeburn apples, about 1 pound total, peeled, cored, and chopped

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IMPORTANT: is not qualified in nutrition or medicine. Diabetes is a serious disease that requires medical attention by a professional. The recipes on this site should not be taken as medical advice. Always use caution when reading a recipe, and always pay attention to exchange sizes. Blood glucose levels can be affected by not following individual dietary guidelines that are set in place by a medical physician. Some of the recipes do use small amounts of sugar. Please check with your physician first. Recipes with sugar are not suitable for all diabetics.

Preheat oven to 350° F. Lightly coat an 8-inch square baking pan with cooking spray.

In a bowl combine the flour, oats, sugar substitutes, cinnamon, nutmeg, and salt. Cut in the margarine with a pastry blender, or two knives, until the mixture looks like coarse meal. Set aside 1/2 cup.

Combine the remaining flour mixture with the baking powder, baking soda, apple juice, vanilla, and egg substitute. Beat at a medium speed with an electric mixture until blended. Fold in the apples.

Spoon the cake mixture into the pan and level out. Sprinkle with the reserved flour mixture. Bake for 30 to 35 minutes until the cake springs back in the center when lightly touched. Cool the cake until warm. Cut into 16 squares. Serve warm or cooled.

Makes 16 servings.

Nutritional Information (Per Serving)
Calories: 88 fat: 3 g protein: 2 g carbs: 14 g fiber: 1 g
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