It’s the holidays, and I like to find recipes that are less-sweet and slightly more diabetic friendly, especially sweet recipes.1

I came across this one a year ago, and it went over well, so enjoy…

What you need

  • 1/4 cup butter, softened
  • 1 cup packed brown sugar (I’ve also found brown coconut sugar to work as well)
  • 1/2 cup brewed espresso
  • 1 Eggland’s Best Egg
  • 1-1/2 cups self-rising flour
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup chopped slivered almonds, toasted
  • The glaze: - 1-1/2 cups confectioners’ sugar
  • 3 tablespoons water
  • 3/4 teaspoon almond extract
  • 1/4 cup slivered almonds, toasted

How to make it

  1. In a large bowl, cream the butter, brown sugar and espresso until blended.
  2. Beat in egg.
  3. Combine flour and cinnamon; gradually add to creamed mixture and mix well.
  4. Stir in chopped almonds.
  5. Spread into a greased 15-in. x 10-in. x 1-in. baking pan.
  6. Bake at 350° for 18-22 minutes or until lightly browned.
  7. In a small bowl, combine the confectioners’ sugar, water and extract until smooth; spread over warm bars.
  8. Sprinkle with slivered almonds.
  9. Cool on a wire rack.
  10. Cut into bars.

Makes: 4 dozen.
Nutritional Facts: 1 bar equals 68 calories,

  1. I’m a type 2 insulin-dependent diabetic remember?