The name of my website is diabetic enjoying food and believe me that is a true statement. I love good food! And I'll just bet that you do too; am I right? The one thing I have learned since being diagnosed as a type 2 diabetic at the age of sixty is this, being diabetic does not mean I can no longer enjoy good food. Oh sure, I'd rather not be a diabetic. I'd rather be able to eat the way I used to. But I have found ways to change my favorite recipes around to make them diabetic friendly. I found a recipe in a newspaper grocery store advertisement and thought perhaps I could make it into something I could enjoy without guilt or a spike in blood sugar. Give my Fruit and Nut Bread a try.



1/2 cup fresh blueberries

2 1/4 tsp baking powder

1/3 cup light olive oil

1/2 cup quick cooking oats

1 1/2 cups flour

2/3 cup Splenda

1/4 tsp salt (optional, according to diet)

1/2 cup egg substitute

1 cup mashed ripe bananas

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Sprinkle 2 teaspoons of the flour over blueberries. Sift rest of the flour with Splenda, baking powder and salt. Stir in oats. Blend egg substitute, olive oil and banana together. Combine dry ingredient mixture with banana mixture. Stir in nuts. Fold in blueberries. Pour into a loaf pan that has been sprayed with non-stick cooking spray. Bake one hour or until bread springs back when lightly touched. Cool ten minutes then remove from pan. Allow to cool on a wire rack before slicing.

This recipe is easy to make, has healthy ingredients and has never caused my blood sugar to rise. I enjoy it for breakfast with some yogurt, as an afternoon snack or a slice as a dessert replacement. It is also a great hostess gift or a good item you can take to "pitch-in" meals. That way you know there is a sweet you can enjoy without guilt while others induldge in sugar-laden sweets. I find that others often ask for the recipe and can't believe it's a "no sugar added" food.

If you enjoyed this recipe please visit my website where you will find more recipes catering to diabetics. And visit often. I am constantly adding more recipes and information as I continue to experiment and try new things. After all, we diabetics like to eat good food just as much as anyone else. And why shouldn't we?