Tips: If using a sugar substitute, we recommend Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: same as below, except 189 cal., 31 g carb., 198 mg sodium.
You may substitute 2 cups of either whole-wheat flour, white whole-wheat flour, whole-wheat pastry flour, or whole-grain oat flour for 2 cups of the all-purpose flour called for in this recipe. Nutrition Per Serving with Flour Substitution: same as below, except 189 cal., 32 g carb., 3 g fiber, 6 g pro. (with whole-wheat flour); 188 cal., 198 mg sodium, 32 g carb., 6 g pro. (with white whole-wheat flour); 194 cal., 198 mg sodium, 32 g carb., 3 g fiber. (with white whole-wheat pastry flour); and 200 cal., 6 g total fat, 198 mg sodium, 31 g carb., 6 g pro. (with whole-grain oat flour).
To toast oats, place oats in a large skillet; heat over medium heat for 4 to 5 minutes or until oats are lightly toasted, stirring frequently.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
2 starch, 1 fat