The Diabetic Pastry Chef

1/2 c Smart Balance regular spread
3/4 c packed brown sugar
2 eggs
1/4 c milk
1 c white flour
1/2 c oat flour
1 tsp baking powder
1 c rolled oats
1 c walnuts, chopped
1 c dates, chopped

Cream together Smart Balance and sugar. Add eggs and milk and combine well. Sift together the flours and baking powder and add to wet ingredients gradually while mixing. Add rolled oats, nuts and dates. Drop by teaspoonfuls onto an ungreased baking sheet. Bake at 350 degrees for 15 to 20 minutes.

1 1/2 c whole wheat pastry flour
1 1/2 c bread flour
1 tsp baking powder
6 eggs
1 c canola butter or Smart Balance regular spread
1 1/4 c sugar
1 1/4 c Splenda
1 1/2 tsp vanilla extract
1/2 pt light sour cream

Sift together flours and baking powder and set aside. In mixing bowl with mixer, beat together sugar, Splenda and butter until fluffy. Add eggs one at a time beating for one minute after each addition. Add sour cream and vanilla and mix until combined. Add flours  and beat an additional minute. Turn into greased tube pan and bake at 350 degrees for one hour.

1 c rolled oats
1 c white whole wheat flour
1/2 c brown sugar or Splenda brown sugar blend
1/2 tsp baking soda
1/4 tsp baking powder
1/2 c canola butter or Smart Balance regular spread, melted
3/4 c low sugar or no sugar added apricot preserves

Mix together all dry ingredients. Add melted canola butter or Smart Balance spread. Put 2/3rd mixture in 8×8-inch baking pan and pat. Spread preserves evenly and put remaining 1/3rd mixture on top. Bake at 350 degrees for about 40 minutes.

1 c regular Smart Balance Spread
1 c brown sugar
3/4 c Splenda
1 c peanut butter
2 eggs
1 c white flour
1/4 c oat flour
2 tsp baking soda
1 tsp salt
1 1/4 c rolled oats
1 1/2 c semi-sweet or sugar-free chocolate chips

Cream together the Smart Balance, sugar, Splenda and peanut butter until smooth. Beat in eggs one at a time. In separate bowl, combine the rest of the ingredients and stir into the creamed mixture. Bake at 325 degrees about 17 miniutes.