GARLIC MONKEY BREAD
1 pkg dry yeast
1 cup warm water*
2 cups whole-wheat flour, divided
1 cup all-purpose flour
1 tsp salt
vegetable cooking oil spray
1 tbsp salt-free butter, melted
1 garlic clove, minced
1 tsp dried parsley flakes
1/8 tsp freshly ground black pepper
In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes. Combine the all-purpose flour, 1/2 cup whole-wheat flour and salt. Add to yeast mixture, stirring well. Gradually stir in remaining flour to make a stiff dough. Turn dough out onto a lightly floured surface, cover and let rest for 10 minutes. Knead dough for about 10 minutes or until smooth and elastic. Spray a bowl with vegetable oil spray and place dough in the bowl, turning to grease the top. Cover and let rise in a warm place, away from drafts, until doubled in bulk--approximately 1 hour.
In a small mixing bowl, combine margarine, garlic, parsley, and pepper. Using hands, roll dough into 1 1/2-inch balls and dip each in the margarine mixture. Layer balls in a 10-inch ring mold pan. Cover again and let rise another hour or until doubled in size. Bake at 375 degrees for 25-30 minutes. Cool in pan 5 minutes before inverting onto serving platter. Best served warm.
OATMEAL-BLUEBERRY MUFFINS
1 cup + 2 tbsps flour
6 ounces uncooked regular oats
1 tbsp baking powder
2 tbsp Equal Sugar-Lite
1/2 tsp salt
1 cup skim milk
1 egg or 1/4 cup egg substitute
1/4 cup vegetable oil
1 cup fresh blueberries
Vegetable cooking spray
1 tsp ground cinnamon
In a medium mixing bowl, combine flour, oats, baking powder, Equal and salt. Make a well in the center of the mixture.
In a small mixing bowl, combine milk, egg and oil. Add to the well of the dry ingredients. Stir just until dry ingredients are moistened. Gently fold the blueberries into the mixture. Spray 12 muffin cups with vegetable oil spray. Fill each cup 2/3 full of the batter. Sprinkle cinnamon over the tops of the batter. Bake at 425 degrees for 20 to 25 minutes or until lightly browned.
HEALTHY CARB FRENCH TOAST MUFFINS
non-stick cooking spray
1 1/2 cups egg substitute
1/2 cup fat-free half and half cream
1 tsp ground cinnamon
3 tbsp Splenda Granular
2 tbsp milled flaxseed
1 tsp vanilla
6 slices whole-wheat bread, cut into chunks
Preheat oven to 400 degrees. Spray muffin pan with cooking spray. In a medium mixing bowl, whisk together all ingredients except bread chunks. Gently fold in the bread. Let set 5 minutes to soak the bread chunks. Divide the mixture evenly among the muffin cups, overfilling slightly. Bake 25 minutes or until puffed up and set. Serve immediately.
Per muffin: 140 calories, 17 g carbs, 11 g protein
This recipe is adapted from one in the Healthy Carb diabetes Cookbook
FRENCH TOAST STRATA
1/3 cup granulated sugar substitute (I use Splenda)
1 cup egg substitute
2/3 cup skim milk
3/4 tsp vanilla extract
1 tsp maple-flavored extract
8 slices cinnamon-raisin bread
2 cups apples, peeled, cored, sliced thin
1/4 cup low-fat cream cheese
1 tbsp granulated sugar substitute (for this I use Equal Sugar-Lite)
1/2 tsp ground cinnamon
Spray an 8-inch square baking pan with non-stick cooking spray.
In a medium mixing bowl, blend together 1/3 cup granulated sugar substitute, egg substitute, milk and extracts. Tear bread into small pieces and toss into egg mixture. Add apples. Coat the bread evenly with mixture and pour into prepared pan. Cut cream cheese into 8 pieces and place strategically over the top of mixture. Blend cinnamon with 1 tablespoon of sugar substitute and sprinkle over the strata. Covere and refrigerate overnight.
Next morning preheat oven to 350 degrees. Remove strata from fridge and bake 40-50 minutes or until lightly browned and set. Serve immediately while hot.
Carbs 20g, Protein 7 g in each 1/8 of strata serving.
BANANA CHOCOLATE CHIP MUFFINS
3-4 large bananas, ripe and mashed
3/4 cup Splenda granular
1/4 cup egg substitute or 1 egg
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt, optional
1/3 cup butter, melted
1/4 cup mini chocolate chips
Preheat oven to 375 degrees. In a large mixing bowl, blend together bananas, sugar and egg or egg substitute. Add flour, baking soda, baking powder and salt. Blend well. Stir in the butter and chocolate chips. Fill paper-lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes.
Yield: 18 muffins
OATMEAL & PUMPKIN MUFFINS
Note: Eating 1 of these nutritional muffins will provide 1 of your 3 recommended daily servings of whole grains. Whole grains and fiber are important to the diabetics diet.
2 cups + 2 tbsp old-fashioned oats
3/4 cup whole-wheat flour
1/2 cup Equal Sugar-Lite
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cloves
1 cup canned pumpkin
3/4 cup low-fat buttermilk
1/2 cup egg substitute
2 tbsp canola oil
Preheat oven to 375 degrees & lightly coat 12 muffin cups with non-stick cooking spray or paper muffin cups and set aside.
Place 2 cups of the oats in a food processor; cover and process until fine. Transfer to a large mixing bowl and stir in flour, Equal, pie spice, baking powder, baking soda, salt and cloves. Make a well in the center of the mixture and set aside.
Using a wire whisk, whisk together pumpkin, buttermilk, egg substitute and oil in a medium mixing bowl. Add mixture all at once into the well of the flour mixture. Stir just until moistened as you want the batter to be thick and lumpy. Spoon into the prepared muffin cups, filling each about 2/3s full. Sprinkle the remaining oats on the tops of muffin batter. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes before removing from cups.
Note: I adapted this recipe from a recipe in the Smart Spot magazine.
HEALTHY BRAN MUFFINS
1/4 cup unsweetened applesauce
1/4 cup egg substitute
1 1/2 cups low-fat buttermilk
3 tbsp canola or olive oil
2 tsp vanilla extract
1/8 tsp salt
1/4 cup instant low-fat dry milk
3/4 cup SPLENDA granular
1 cup wheat bran, divided
1 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
2 tbsp flaxseeds
2 tbsp raisins
Preheat oven to 350 degrees. Line 12 muffin cups with paper baking liners.
Blend applesauce, egg substitute, buttermilk, oil, vanilla, salt, dry milk, and SPLENDA together in a large mixing bowl, using a wire whisk. Reserve 2 tablespoons wheat bran and set aside. Add remaining wheat bran, flour, baking soda and cinnamon to mixture in large mixing bowl. Stir well. Mix in flaxseeds and raisins. Fill muffin cups 2/3 full with batter. Top each with a sprinkle of the reserved wheat bran. Bake 20-25 minutes or until toothpick inserted in center comes out clean.
LEMON POPPYSEED MUFFINS
2 1/4 cups cake flour
1/2 cup SPLENDA
1/2 cup Equal Sugar-Lite
3/4 cup butter, softened
1/2 cup nonfat instant dry milk
2 tsp baking powder
3/4 tsp baking soda
3/4 cup buttermilk
2 tbsp fresh lemon juice
2 1/2 tbsp grated lemon peel
1 egg
1/2 cup egg substitute
2 tsp vanilla extract
2 tbsp poppyseeds
Preheat oven to 350 degrees. Line 18 muffin cups with paper baking cups. Set aside.
In a large mixing bowl, mix cake flour, SPLENDA, Equal, and butter on medium speed of electric mixer 1-2 minutes until blended and crumbly. Add dry milk, baking powder, baking soda and salt. Mix on low speed until blended. Blend buttermilk, juice, lemon peel, egg, egg substitute and vanilla in a small mixing bowl. Add 2/3 of buttermilk mixture to flour mixture. Mix on medium speed one minute. Stop and scrape sides and bottom of bowl. Mix on medium-high speed 45 to 60 seconds. Reduce mixer speed to low and add remaining liquid; blend. Stop mixer and scrape sides and bottom of bowl again. Add poppyseeds. Mix on medium-high speed 30 seconds. Pour muffin batter into prepared pans. Bake muffins 12-15 minutes or until toothpick inserted in center comes out clean.
BLUEBERRY LEMON BREAD
1 1/3 cups all-purpose flour
2/3 cup whole wheat flour
2/3 cup Equal Sugar-Lite
2 tsp baking powder
1/2 tsp salt
1/4 cup egg substitute
1 egg white
1/2 cup unsweetened applesauce
1/2 cup skim milk
3 tbsp butter, melted
1 cup fresh blueberries
2 tsp grated lemon peel
GLAZE:
1/3 cup unsweetened powdered sugar (see how-to section of this website)
2 tbsp lemon juice
Preheat oven to 350 degrees. Spray an 8-inch loaf pan with nonstick cooking spray. In a large mixing bowl, combine the flours, Equal, baking powder and salt. In a small mixing bowl, beat the egg substitute, egg white, applesauce, milk and butter together. Stir into the dry ingredients just until moistened. Fold in blueberries and lemon peel. Put batter in prepared pan and bake for 60-65 minutes or until a toothpick inserted in the center of loaf comes out clean.
If desired, combine the glaze ingredients and pour over loaf while it is warm. Cool in the pan 10 minutes then remove to a wire rack to finish cooling.
FRUIT AND NUT BREAD
1/2 cup fresh blueberries
2 1/4 tsp baking powder
1/3 cup light olive oil
1/2 cup quick cooking oats
1 1/2 cups flour
2/3 cup Splenda
1/4 tsp salt (optional, according to diet)
1/2 cup egg substitute
1 cup mashed ripe bananas
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Sprinkle 2 teaspoons of the flour over blueberries. Sift rest of the flour with Splenda, baking powder and salt. Stir in oats. Blend egg substitute, olive oil and banana together. Combine dry ingredient mixture with banana mixture. Stir in nuts. Fold in blueberries. Pour into a loaf pan that has been sprayed with cooking spray. Bake one hour. Cool ten minutes then remove from pan. Allow to cool before slicing.
ENJOY!
BANANA NUT BREAD
3 large well-ripened bananas
1 egg or 1/4 cup egg substitute
1/2 cup sugar-free applesauce
1/3 cup low-fat milk
1/3 cup sugar or Splenda for Baking
1 tsp. salt, optional
1 tsp. baking soda
1/2 tsp. baking powder
1 cup all-purpose flour
1/2 cup whole-wheat flour
(or you can use 1 1/2 cups all-purpose flour)
1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Mash bananas with a fork. Add egg, applesauce, milk, sugar or Splenda, salt, baking soda and baking powder to bananas. Mix well with fork. Slowly stir in the flour. Stir only until flour is moistened. Fold in chopped nuts. Lightly grease a loaf pan with cooking spray. Pour batter into pan. Bake 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 5 minutes before removing to a cooling rack.
BANANA-ZUCCHINI BREAD
1 cup egg substitute
2 cups Equal Sugar-Lite
3/4 cup canola oil
1/4 cup unsweetened applesauce
2 medium sized ripe bananas, mashed (1 cup)
2 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups shredded unpeeled zucchini
1 cup chopped pecans
In a large mixing bowl, beat eggs. Blend Equal, applesauce and oil into eggs. Add banana and mix well. Combine flours, baking powder, baking soda, cinnamon and salt. Stir flour mixture into egg mixture. Stir in zucchini and pecans just until combined. Pour mixture into two greased 9-inch loaf pans. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Remove from pans and cool completely on wire racks.
APPLE BREAD
1 cup canola oil
2 cups peeled and diced apples
3 eggs, well beaten or 3/4 cup egg substitute
2 cups Equal Sugar-Lite
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla extract
1 cup chopped walnuts
Preheat oven to 350 degrees. Mix together thoroughly the oil, apples, eggs and Equal. Mix spices with flour and add to apple mixture. Stir together well. Add vanilla extract and nuts. Mix well. Pour into two greased and floured loaf pans and bake for 50-60 minutes. Cool about 10 minutes then remove from pans to a wire rack to finish cooling.
MOM'S APPLESAUCE BREAD
2 cups all-purpose flour
3/4 cup Equal Sugar-Lite
3 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 1/2 cups no-sugar-added applesauce
1/4 cup egg substitute
2 tbsp light olive oil or canola oil
1/2 cup walnuts or pecans, optional
Preheat oven to 350 degrees. Sift together flour, Equal, baking powder, salt, baking soda, and cinnamon. Beat egg into applesauce and add to dry ingredients. Add oil and mix well. Stir in nuts, if desired. Pour batter into a greased and lightly floured loaf pan or use a non-stick cooking spray. Bake approximately one hour until golden brown.
PUMPKIN NUT BREAD
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup cooked pumpkin
1 cup Equal Sugar-Lite
1/2 cup fat-free milk
2 eggs or 1/2 cup egg substitute
1/4 cup butter, softened
1 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In mixing bowl, combine pumpkin, Equal, milk and eggs. Add dry ingredients and butter. Mix only until flour is moistened. Stir in nuts. Bake in a well greased 9x5x3-inch loaf pan or 65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan then remove and place on a wire rack to cool.
PUMPKIN SPICE SPREAD
1 pkg (8 oz) cream cheese, room temperature
1/2 cup canned pumpkin
1/2 cup Splenda
1 tsp cinnamon
1 tsp vanilla
1 tsp maple flavoring
1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
1 small carton frozen whipped topping, thawed
In a large mixing bowl, combine cream cheese, pumpkin, Splenda, spices and flavorings. Mix together well. Fold in whipped topping. Refrigerate until serving time. Serve with graham crackers or gingerbread.
PUMPKIN LOAF WITH RAISINS AND WALNUTS
1/3 cup nonfat plain yogurt
1 tbsp nonfat sour cream
2 cups canned pumpkin
3/4 cup egg substitute
1/4 cup canola oil
2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup Splenda Granular
4 tsp baking powder
1 tbsp pumpkin pie spices
1 cup raisins
1/3 cup chopped walnuts
Preheat oven to 350 degrees. Spray 2 nine-inch loaf pans with non-stick cooking spray. In a large mixing bowl, blend yogurt, sour cream, pumpkin, egg substitute and oil together. Add flour, Splenda, baking powder and pumpkin pie spices. Stir all together, scraping sides of bowl. Mix in raisins and walnuts. Divide the batter evenly and spread into the prepared pans. Bake approximately 45 minutes until toothpick inserted in the center of loaves comes out clean. Cool sligthly in pan then remove from pan and finish cooling on a wire rack.
NOTE: 1/8 of a loaf equals 8 grams of sugar, 28 grams of carbs and 5 grams of protein