(makes 25 squares)
oil and flour aerosol spray
3/4 cup (299) juice-packed canned pineapple chunks, drained
1 large egg
1/2 cup (80 ml) unsweetened pineapple juice
1/4 teaspoon (1.25 ml ) orange extract
1 tablespoon ( 15 ml) vegetable oil
1 1/2 cups (211 g) flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
- Preheat oven to 350°F (180° C, Gas Mark 4). Spray an 8-inch (20 cm) square baking pan with aerosol spray.
- Measure out 1/4 cup (100 g) of the pineapple chunks. Puree until smooth in a food processor or blender. In the bowl of an electric mixer, beat together pureed pineapple, egg, pineapple juice, orange extract, and oil. Add the flour, baking soda and powder and beat again Stir in the remaining 1/2 cup (199 g) pineapple chunks.
- Spoon the batter into the prepared pan. Smooth the top and bake for 25 minutes until a knife inserted in the middle comes out clean. Cool and cut into 25 squares.
Per 2 squares: 82 calories (19% calories from fat), 2 g protein, 1 g total fat (0.2 g saturated fat), 14 g carbohydrate, trace dietary fiber, 18 mg cholesterol, 146 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch)