TUESDAY'S TREAT

Today's recipe comes from a calendar with recipes for each month that I picked up while waiting in The Medicine Shoppe. I have a bad habit of picking these up wherever I find them and stacking them up. I don't use the calendar; just tear out the recipes I like and discard the rest. I have found some real jewels!

DIABETIC FRIENDLY GRANOLA BITES

2 tbsp. sliced almonds

non-stick cooking spray

1 3/4 c. quick cooking oats

2/3 c. finely chopped dried apples and/or apricots

1/3 c. dried blueberries, cherries, and/or cranberries

2 tbsp. raw sunflower seeds

2 tbsp. coconut flakes

1/2 tsp. cinnamon

1/2 c. soynut butter

1/4 c. honey

1/2 tsp. vanilla or almond extract

In a small skillet, toast almonds over medium heat 4-5 minutes or until lightly browned, stirring frequently. Spray cookie sheet with non-stick cooking spray. In bowl of food processor with knife blade attached, process 1/4 c. oats and almonds 15 seconds or to fine crumbs; transfer to medium bowl.

In a large bowl, combine dried fruits, sunflower seeds, coconut, cinnamon and remaining 1 1/2 c. oats. Add soynut butter, honey and extract and stir until well combined and mixture starts to stick together.

Using gloves or moist hands, form mixture into 1 inch balls, then coat lightly with almond oat crumbs. Place on prepared cookie sheet and cover with plastic wrap. Refrigerate at least 4 hours or overnight to allow oats to absorb moisture.

4 Granola Bites=237 calories, 35g. carbs., 5 g. fiber