Oat flour key for blondies

—Fran Crotty, Venice, Fla.

Dear Fran: I have found that substituting oat flour for some of the all-purpose flour adds sweetness and improves the texture. You can make a version at home by putting oatmeal in a blender or food processor. These are a treat that don't taste low-fat. I do not use sugar substitutes, but if you want to, the sugar in each one adds 48 calories, and 12 grams carbohydrates.

CRANBERRY BLONDIES

1 cup oil

2 cups sugar (or Splenda)

4 eggs

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chopped cranberries

1/2 to 3/4 cup walnuts, optional

Preheat the oven to 350 F. Grease a 9-by-13-inch pan. Mix the oil, sugar, eggs and vanilla. Sift the flour, baking powder and salt. Combine, then fold in the cranberries and nuts, if using. Bake 25-35 minutes. (Probe with toothpick; it should have no crumbs when pulled out of the blondies). Cool before slicing.

Makes 24 servings.

LOW-FAT CRANBERRY BLONDIES

1 cup liquid egg substitute

1 1/2 cups sugar

1/3 cup oil

1/2 cup low-fat buttermilk

2 teaspoons vanilla extract

1 cup unbleached all-purpose flour

1 cup oat flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup cranberries, chopped

1. Preheat the oven to 350 F. Spray a 9-by-13-inch pan with nonstick cooking spray. Set aside.

2. In a large bowl, combine the egg substitute and the sugar, and beat for two minutes. Add the oil, buttermilk and vanilla.

3. Mix together the all-purpose flour, oat flour, baking powder and salt. Mix the dry ingredients with the wet. Fold in the cranberries. Spread in the prepared pan. Bake for 25 to 30 minutes, or until a sharp knife inserted into the center comes out clean.

Makes 24 servings.

Each serving contains approximately: Original Recipe: 198 calories; 10 gm fat; 35 mg cholesterol; 77 mg sodium; 25 gm carbohydrates; 2 gm protein; trace of fiber. Revised Recipe: 117 calories; 3 gm fat; trace of cholesterol; 85 mg sodium; 20 gm carbohydrates; 2 gm protein; 1 gm fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com.

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