Prep Time: 10 minutes Bake Time:
35 minutes
Makes: 16 Serving Size: 1 Bar,
1/16 Portion
Exchanges: 1 Starch and 1 Fat (1
Carbohydrate Choice)
Analysis per serving: 116
Calories, 17 g Carbohydrate,
2 g Protein, 5 g Fat, 0 mg
Cholesterol, 20 mg Sodium, 1 g Fiber
1/2 cup whole-wheat flour 2 Tbs
light brown sugar
1/2 cup all-purpose flour 1/3
cup olive or canola oil
1 cup old-fashioned oats 2/3 cup
low-sugar rapsberry jam
1/4 tsp baking soda (or use your
favorite flavor)
Preheat oven to 350 degrees F.
Spray an 8-inch square pan with cooking spray. Line with aluminum
foil and spray again.
In medium bowl, combine flours,
oatmeal, baking soda, brown sugar and oil. Press 1 cup of mixture
onto bottom of prepared pan. Spread jam to within 1/4 inch of the
edge. Sprinkle reserved crumb mixture over top and lightly press
into the jam.
Bake 35 to 40 minutes. Cool on
rack. Remove baked cookies with aluminum foil from pan and place
on cutting board. Use a sharp knife to cut into 24 bars. Use a
metal spatula to remove bars from aluminum foil. Store covered.
Reprinted with
permission from The Diabetic Goodie Book by Kathy Kochan; © 2000.
Published by Appletree
Press, available by calling (800) 322-5679.
