Having diabetes doesn't mean you can't have a treat occasionally
- ½ cup (125 mL) canola oil
- ⅔ cup (150 mL) brown sugar, lightly packed
- 1 egg
- 1 tsp (5 mL) pure vanilla extract
- ¾ cup (175 mL) whole-wheat or all-purpose gluten-free flour
- ¾ cup (175 mL) rolled oats
- ¼ cup (60 mL) ground flaxseed
- ½ cup (125 mL) chopped walnuts
- 2 tsp (10 mL) cinnamon
- ¼ tsp (1 mL) baking soda
- 1 cup (250 mL) finely grated carrots, packed
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat together canola oil, sugar, egg and vanilla.
- In a separate bowl, toss together flour, oats, flaxseed, walnuts, cinnamon and baking soda.
- Add dry ingredients and carrots to the wet ingredients and stir well by hand to combine.
- Scoop tablespoon-sized portions and place on a cookie sheet, about 2 in. (5 cm) apart. Bake for 13 to 15 minutes.
Recipe courtesy of canolainfo.org, featured in Diabetes Canada’s 2018 Healthy Living Calendar
Enjoy this blueberry-filled, whole-wheat, baked version of a traditional Indigenous recipe.See recipe About Blueberry bannock
Whole wheat biscuits
This great whole wheat biscuit adds fibre, and is great served warm to accentuate their delicate texture. Add some herbs for a different flavour.See recipe About Whole wheat biscuits
Crustless apple & roasted fennel quiche
Fennel offers a sweet and mellow flavour that complements the apples beautifully in this easy breakfast or brunch dish.See recipe About Crustless apple & roasted fennel quiche