2 c whole wheat pastry flour
1/2 c sugar
2 tsp baking powder
1 tsp salt
2/3 c canola oil
1 c milk
2 eggs
Mix all ingredients together in a bowl. Put in a prepared 9×13-inch greased pan. Top with the following:
3 c blueberries
1/4 c Splenda
1/4 c sugar
1 tsp cinnamon
Mix together.
Bake at 350 degrees for 30 to 40 minutes. Dust with confectioners sugar if desired.
Shortly after attending culinary school to become a pastry chef, I was diagnosed with diabetes. Mercy! I was devastated, as I absolutely loved to bake and loved to eat sweets. I experimented with a lot of artificial sweeteners and was mainly disappointed with the results. I thought, there has to be a better way to bake great tasting products from my kitchen that will be enjoyable for diabetics to eat. After all, our love of eating is what got most of us into this mess to begin with! After many experiments, I developed a formula that consistently turned out delicious confections even a non-diabetic would love. This blog contains the methods and results of my pastry creations. I am sharing my techniques in the hopes that you will experiment and perform your own culinary wizardry!
