high-calcium molasses squares - xpo

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* Exported from MasterCook *

 

High-Calcium Molasses Squares

 

Recipe By :Jeanne Jones 2001-02-07

Serving Size : 16 Preparation Time :0:00

Categories : Cookies

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup chopped raw almonds

3 egg whites

1 tablespoon canola oil

1/4 cup blackstrap molasses

2 teaspoons vanilla extract

1/2 cup wheat germ

1/2 cup oat bran

1/2 cup dry non-fat instant milk powder

1/2 teaspoon baking powder

1/8 teaspoon salt

 

Preheat the oven to 325 degrees. Toast the almonds in the preheated oven for 8

to 10 minutes, or until golden brown. Watch, they burn easily. Set aside.

 

Combine the egg whites, oil, molasses and vanilla in a small bowl and mix well.

 

In a larger bowl, combine all of the remaining ingredients and mix well. Pour

the liquid ingredients into the dry ingredients, add the nuts, and mix well.

 

Spray an 8-by-8-inch baking pan with non-stick cooking spray. Spoon the batter

into the pan and spread evenly. Bake in the preheated oven for 30 minutes.

Remove from the oven and cool on a rack. Invert the pan onto a cutting board.

Then cut into squares.

 

Each 2-inch-square serving contains approximately 68 calories, 3 grams fat, 0

grams cholesterol, 54 milligrams sodium, 92 milligrams calcium, 9 grams

carbohydrates, 3 grams protein, 1 gram fiber.

 

Source:

" http://www1.buffnews.com/editorial/20010207/1011657.asp "

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Per Serving (excluding unknown items): 70 Calories; 3g Fat (34.8% calories from

fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 58mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : Recipe was sent to Jeanne by a reader who wanted to know if he could

lower the fat in the recipe. " The first time I made this recipe I used egg

substitute and had a problem with the squares crumbling. I then tried it using

only egg whites, and that solved the texture problem. Then I started reducing

the amount of fat and found that I could cut the oil down to one tablespoon from

one-quarter cup and still have a moist texture by increasing the molasses from

two to four tablespoons (1/4 cup). This increase in molasses also added enough

extra taste and sweetness to eliminate the need for any other sweetener, and at

the same time, added enough calcium to make it a much more nutritious treat. To

add still more taste, I toasted the chopped almonds to increase their flavor

before adding them to the batter. The end result is a real winner. You can

either cut your molasses treats into 16 squares (2 inches each) or into 64

squares (1 inch each) for bite-sized snacks. "

 

 

Nutr. Assoc. : 2040 0 0 0 0 0 0 4234 0 0

 

 

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