Often difficult to find and expensive to purchase, diabetic snack bars provide a portable source of energy without affecting blood sugar. By using fiber filled fruit and whole grains, homemade diabetic snack bar recipes do the same thing. All diabetics need to discuss their specific nutrition needs with a doctor or dietitian before trying any of the below recipes to be certain it fits into their food plan.
Maple Raisin Oatmeal Bars
Using a hand or stand mixer, beat together 1/2 c. margarine with 1/2 c. granulated sugar substitute--such as Equal or Splenda--until light and fluffy. Add 2 eggs, 1/2 c. natural applesauce, 1 c. sugar-free maple syrup and 2 tsp. vanilla extract. Slowly beat in 1-1/2 c. self-rising flour and 2 tsp. ground cinnamon until a dough forms. Use a spoon to stir in 3 c. whole or old-fashioned oats and 1 c. raisins. Press the dough into an ungreased 13-by-9-inch baking pan and bake for 30 minutes at 350 degrees until the center is cooked all the way through and a toothpick inserted comes out cleanly. Cool before cutting into 24 bars.
Vanilla Nut Bars
Combine in the bowl of a food processor: 1 tbsp. soy powder, 2 tbsp. sunflower seeds, 2 tbsp. almonds, 3 tbsp. arrowroot powder, 1/4 c. whole oats, 4 prunes, 1 tbsp. cocoa powder and 1 tbsp. raisins. Pulse several times to break up the mixture into a fine powder. Turn off the food processor and add: 1 tsp. vanilla extract, 1-1/2 tbsp. nut or peanut butter, 1-1/2 tbsp. honey or agave syrup, 1 tbsp. chicory syrup, 2 tsp. vegetable glycerine, 2 tbsp. milk or soy milk and 1 tbsp. fruit juice. Pulse several times until the mixture forms a dough. Remove from the bowl and place onto a parchment paper-lined square pan measuring 4-1/2 inches per side. Refrigerate for at least an hour before cutting into nine squares measuring 1/2 inch per side.
Beat 1/3 c. margarine or butter with 1-3/4 tbsp. granulated sugar substitute, such as Equal or Splenda. The margarine mixture should be light in color and fluffy in texture before adding the following: 1 egg, 2 egg whites and 2 tsp. vanilla extract. Once thoroughly combined, beat in 1-3/4 c. self-rising flour to form a stiff dough. Turn the dough out onto a lightly floured surface and divide into four even pieces. Shape each piece into a 5-inch long log, and place all of these onto a parchment paper-lined baking sheet. Refrigerate for at least two hours. Roll out the dough into a 12-by-4-inch rectangle on a floured surface. Spread 1/3 c. sugar-free apricot preserves (or any sugar-free preserves) in the center of the dough in a 1 1/2 -by-12 inch strip. Fold the two sides of the dough over the filling, creating a 12-by-2-inch roll. Place the dough onto a parchment paper-lined baking sheet, seam side down. Brush 1 tbsp. milk over the top. Repeat with the remaining dough, if desired. Bake the dough for 10 to 12 minutes at 400 degrees until golden brown. Let cool completely before cutting and serving. Cut every 1 1/2-inch along the log to form bars with a layer of preserves in the center. This makes about 30 bars.
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