“High fiber that tastes great!!Serve with a little icecream or Diet topping from the high Fiber Cookbook for diabetics by Mabel Cavaiani, R.D.”
READY IN:
1hr 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Place bran, water, egg, molasses and veggie oil in a small bowl. Mix lightly and let stand at room temperature for 30 to 45 minutes. (This timing is very important.)
  2. Place flour, brown sugar, salt, baking powder, soda and dates in a mixer bowl and mix at low speed for about 1/2 minute to blend well.
  3. Add the bran mixture and mix at medium speed to blend well. Do not overmix.
  4. Spread evenly in a well greased 8 inch square pan and bake at 375 degrees F for 20 to 25 minutes or until the cake is firm in the centre and draws away from the sides of the pan.
  5. Cool the cake to room temperature and cut 3 x 4 into 12 equal portions.
  6. Use 1 square per serving.
  7. food exchange per serving- 1 bread and 1 fat.
  8. low sodium diets- omit salt.
  9. use low sodium baking powder.
  10. low cholesterol diets- omit egg.
  11. use 1/4 cup liquid egg substitute.

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