Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
2 cups white stone-ground whole-wheat flour
2 tablespoons ground flaxseed
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
I teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/3 cup grapeseed or olive oil
2 large eggs
2/3 cup unsulfured molasses
2/3 cup low-fat milk
I teaspoon pure vanilla extract
1/2 cup chopped dried blueberries
1/4 cup shelled and chopped pistachios
Preheat the oven to 350 degrees. Lightly coat an 8x8-inch baking pan with cooking oil spray. In a bowl, measure the flour, flaxseed, baking soda, salt, ginger, cinnamon, doves and nutmeg. Set aside. In another bowl, whisk together the oil, eggs, sweetener, milk and vanilla extract.
Make a well in the reserved dry ingredients and pour in the liquid mixture. Stir until just combined. Fold in the fruit and nuts.
Pour the batter into the prepared pan. Bake for 10 minutes. Reduce the oven temperature to 325 degrees and bake for 30 to 35 minutes longer, or until a toothpick used to test done ness comes out clean.
Nutritional information (per serving):Calories 190, fat 7 g, sat fat 1 g, cholesterol 25 mg, sodium 220 mg, carbohydrate 26 g, fiber 3 g, sugar 12 g, protein 4 g
*Adapted with permission from A Small Guide to Losing Big by Cheryl Forberg RD (Flavor First Publishing 2015)