Recipe by Outta Here
This is a variation of a recipe from "Desserts for Diabetics" by Mabel Cavaiani. This is very easy to make, and they stay moist for a couple days (they never last longer around here!) DO NOT try using cold applesauce--doesn't work! You can make these non-diabetic friendly by using all sugar. NOTE: The flax seed is whole seed, not ground.
Top Review by CoffeeB
These are really really good and I especially like the choco taste w/o feeling the guilt. The snap from the nuts and flax seed comes thru nicely as does the applesauce for flavor and moistness. I cut the recipe in 1/2 and also used 1/2 cup recipe#404288 and 1/2 cup white flour. I did opt to use craisins in place of the raisins and also used the chopped up walnuts. These are a fine mix between a cake and bar. Made for PRMR~
- 2 cups all-purpose flour
- 1⁄3 cup sugar
- 3⁄4 cup Splenda granular, sugar substitute
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon allspice
- 3 tablespoons Dutch-processed cocoa powder
- 1 tablespoon flax seed (whole, not ground)
- 1 1⁄2 cups unsweetened applesauce
- 2 teaspoons baking soda
- 1⁄3 cup canola oil
- 1⁄2 cup walnuts, chopped (or pecans)
- 1⁄4 cup raisins (optional)
Directions See How It's Made
- Preheat oven to 375°F.
- Spray a 9x13-inch baking pan with cooking spray.
- Place flour, sugar, Splenda, flax seeds, cocoa and spices in a mixer bowl and mix at low speed to blend well.
- Heat applesauce in a glass bowl in microwave for about 2 minutes until hot. Stir in baking soda. (DO NOT USE COLD APPLESAUCE!).
- Add to dry mix with oil, nuts and raisins. Mix at medium speed until creamy. Spread batter into baking pan.
- Bake 20-25 minutes, or until bars pull away from sides of pan. Cool on wire rack. Cut into 18 bars.
- Exchanges: 1 starch and 1 fat; or 1 carbohydrate choice.