BROWNIES FOR DIABETICS RECIPES

Steps:

• Preheat oven to 350°.
• Spray Pam and flour an 8x8-inch pan.
• In a small saucepan, over medium heat, melt margarine and cocoa together, stirring occasionally until smooth.
• Remove from heat and set aside to cool.
• In a large bowl, beat eggs until frothy.
• Stir in sucrolose sugar.
• Combine the flour and salt; stir into the egg mixture then mix in the cocoa and margarine.
• Finally stir in the 1/4 cup of milk and if desired, the walnuts.
• Pour into the prepared pan bake for 25-30 minutes in the preheated oven.
• Stick in a toothpick--when it comes out clean its done.
• Let cool and then cut into squares.

Steps:

• Heat milk until hot but not boiling (120°F to 130°F). Pour hot milk into a food processor fitted with a dough blade or a stand mixer fitted with a dough hook. Add ¼ cup of the flour, the date paste, and yeast; stir to combine. Cover and set aside in a warm place at least 10 minutes or until frothy.
• In a medium bowl combine the remaining 1 cup flour, the baking soda, lemon juice, and salt (if using). With the food processor or mixer running on low speed, gradually add flour mixture to milk mixture. Once the mixtures are combined, gradually add the oat bran.
• If using a food processor, process dough on low speed 3 to 5 minutes or until smooth and elastic; if using a stand mixer, mix on low speed 5 to 7 minutes.
• If using a food processor, dust the bottom of a large bowl with flour and transfer dough to bowl. If using a stand mixer, leave the dough in the mixer bowl. Cover bowl with a damp cloth and set aside in a warm place about 1 hour or until dough doubles in size.
• Preheat oven to 375°F. Line two baking sheets with parchment paper; dust lightly with flour. Transfer dough to a lightly floured work surface and knead a few times. Divide dough into two equal portions.
• Roll one dough portion into a ball and use a rolling pin to roll dough out to a nearly ⅛-inch-thick sheet. Use a 4-inch round cutter or rimmed lid to cut out eight disks. Transfer disks to the prepared baking sheets. Add any remaining dough scraps to second dough portion and repeat.
• Poke each disk several times with a fork. Cover with a damp cloth and set aside in a warm place about 30 minutes or until doubled in size.
• Bake 10 to 12 minutes or until lightly browned on top. Let sandwich thins cool on a wire rack.