APPLE-RASPBERRY GRANOLA CRISP
1 cup of the Diabetic-Friendly Granola (recipe of this blog)
2 tbsp water
1 tbsp lemon juice
2 tsp cornstarch
1 lb apples, cored, sliced
1/2 tsp ground cinnamon
4-oz frozen unsweetened raspberries, thawed
3 pkts Splenda
1/2 tsp vanilla extract
1/4 tsp almond extract
Place granola in a blender or food processor and pulse to coarse crumbs; set aside.
In a small bowl combine the water, lemon juice, and cornstarch, stirring until cornstarch is completely dissolved.
Combine the apples, cornstarch mixture, and cinnamon in a 10-inch nonstick skillet; stir to blend well. Heat over a medium-high heat; bring to a boil. Boil 1 minute or until thickened, stirring constantly.
Remove the skillet from the heat and gently fold in the raspberries, Splenda, and the extracts. Sprinkle the granola crumbs over all.
Allow to stand, uncovered, for a half hour before serving.
Yield: 8 servings of 1/2 cup each.
3 cups rolled oats
1 tsp salt
1 cup raw almonds
1 cup unsalted, dry-roasted peanuts
1/2 cup unsalted mixed nuts
1/2 cup honey
1/4 cup canola oil
1 tbsp almond extract
1 tbsp ground cinnamon
1 tsp ground nutmeg
Preheat oven to 300 degrees.
Stir the oats, salt, almonds, peanuts, and mixed nuts together in a large bowl.
In a large measuring cup combine the honey and canola oil. Stir in the almond extract, cinnamon, an nutmeg. Gradually add the oat/nut mixture in batches to the honey/oil mixture in the measuring cup, stirring well after each batch until the cup is full. Add this mixture to the remaining oat/nut mixture in the large bowl; mix well to coat.
Line a large baking sheet with waxed paper. Spread the mixture evenly on the baking sheet. Bake in the middle of the oven for 20 to 25 minutes at 300 degrees; stir every 5 minutes during baking.
Allow to cool before serving.
Yield: 20 servings of 1/4 cup each.
Per serving: 206 calories, 6 g protein, 19 g carbs