Cranberry Almond Cereal Mix Diabetic Friendly Recipes

CRANBERRY-ALMOND CEREAL MIX, DIABETIC FRIENDLY

Steps:

• In a large bowl stir together oats, barley, bulgur, cranberries, almonds, cinnamon, and salt.
• Cover tightly and store at room temperature up to 2 months or freeze up to 6 months (stir or shake mixture before measuring).
• FOR 2 BREAKFAST SERVINGS:.
• In a small saucepan bring 1-1/3 cups water to boiling. Add 2/3 cup of the cereal mix.
• Reduce heat.
• Simmer, covered, for 12 to 15 minutes or until cereal reaches desired consistency, stirring occasionally.
• Sweeten with Splenda or Splenda Brown Blend and serve with milk if desired.
• MICROWAVE DIRECTIONS:.
• For 1 breakfast serving, in a 1-quart microwave-safe bowl combine 3/4 cup water and 1/3 cup cereal mix. Microwave, uncovered, on 50% power (medium) for 8 to 11 minutes or until cereal reaches desired consistency, stirring once.
• Stir before serving.

CRANBERRY WHOLE WHEAT SCONES, DIABETIC FRIENDLY

Steps:

• Preheat oven to 400 degree F.
• In a large bowl, stir together all-purpose flour, whole wheat flour, Splenda, baking powder, ginger, baking soda, and salt.
• Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
• Make a well in the center of the flour mixture.
• In a small bowl, beat egg slightly; stir in the 1/3 cup buttermilk and cranberries.
• Add buttermilk mixture all at once to flour mixture.
• Stir just until moistened (some of the dough may look dry).
• Turn out onto a floured surface.
• Knead dough for 10 to 12 strokes or until nearly smooth.
• Pat or lightly roll dough to an 8-inch circle about 3/4 inch thick.
• Brush top with additional buttermilk; sprinkle with oats, pressing gently into dough.
• Cut into 8 wedges.
• Place dough wedges 1 inch apart on an ungreased baking sheet.
• Bake for 13 to 15 minutes or until edges are light browned.
• Serve warm.

CRANBERRY-ORANGE MUFFINS ( DIABETIC FRIENDLY)

Steps:

• Combine cranberries and sugar while sifting dry ingredients together -- then add and stir into dry ingredients.
• Combine egg, juice and oil and grated peel and add to dry ingredients until just moistened.
• Pour batter into 12 muffin cups, lightly sprayed or into paper muffin liners (or a loaf pan).
• Bake muffins at 375 degs for 25".
• Bake loaf at 350 degs for 50".

CAULIFLOWER POPCORN (DIABETIC FRIENDLY)

Steps:

• Break a head of cauliflower into popcornlike, bite-size florets, then spread them on a baking sheet lined with parchment paper.
• Spray the cauliflower lightly with butter-flavor cooking spray, then sprinkle lightly with turmeric, freshly ground pepper, and sea salt.
• Bake 20 to 30 minutes at 425 degrees F or until the cauliflower is slightly browned.