“Tougher Times: geared weight-loss and, Diabetes problems also has herbs/formulas i. e., healthy living, and some unusual recipes; to help us keep weight aspartames' soda's and no antibiotics which kills healthy flora needed in our gut in weight reduction.
This recipe has lots of vanilla custard, quick and easy to make and you can change the recipe the next week into the best whole wheat bread pudding. When you have left over rice from another meal is good timing to make this rice. It's a good healthy snack food at 3:00 am to have on hand whenever hungry. I use the same recipe for my bread pudding. (...use good whole grain breads with fiber, or gluten left over breads) You can use white rice, the cooking time is different. Cook rice as directed on package.
First, Bring brown rice to boil for about 40-5 in small pot with lid, then turn down heat, so it will not boil over and absorb water for the rest of the time. (Keep in little more than twice as much water then rice) For vegan just cook the brown rice later sweeten to taste and add in raisins if desired. (Replace nut/or, almond milk i.e. for some of the water or milk.)
If I'm in a hurry I do this quick recipe. Ingredients
Combine: Important whisk the liquids together, adding in the bread or rice added in later.
3 beaten eggs,
1/4 cup sugar or (a bit of agave mixed, w powdered Stevia, it gets sweeter as it sets up)
1/4 teaspoon salt, (less if you put salt in cooked rice
ADD: 2 1/2 cups cream or almond/rice milk, soy or cream-for milk. Soy/protein is what I use.
1 1/2 tsp. vanilla, (plus, a little dab of lemon flavoring)
ADD: 1 cup cooked brown rice
Handful or 1/2 cup raisins (for this recipe in bread pudding add cranberries and nuts; good for left-over gluten free breads)
A dash of nutmeg on top before putting pudding mixture in oven.
Bake in buttered casserole dish for abt 50 minutes (or until it becomes a more solid custard and a knife will come out clean)
Bake at 325 with the casserole dish, in a pan of water, so it's not tough.
Refrigerate and cool (top with Real Ready Whip) Tip: On cooking Brown rice always needs more water 45 min, bring to a boil then after any needed water, boil down and if needed, add more liquid then don't lift the lid to peek. (depending on how much rice used) brn rice needs more cooking time than white. Let rice on the top of stove cool in the pan, don't lift that lid. When it cools down fluff then I freeze one cup of rice to each zip lock baggies for this recipe. Follow directions on your rice.
* Bread Pudding: I use walnuts for the fat I need, and/or a bit of cranberries, keep it light because my bread was heavier. I topped it with my favorite spray RedyWhip (brand name) when served. It keeps down adding any more sugar. https://www.pinterest.com/ptsherm/bakery/
1 cup natural smooth peanut butter (avoid anything too thick)
1/2 cup coconut sugar (white cane sugar is fine, increase amount to 1 cup if you prefer a sweeter cookie)
1 large egg
1 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
Directions
Preheat the oven to 350F. Mix all the ingredients together in a medium bowl until a stiff dough is obtained. Roll into 12 balls and flatten with a fork, making a criss-cross pattern. Bake on a greased or parchment-lined cookie sheet, about 1 inch apart, for about 8 to 10 minutes. Eat warm or cold. Will store at room temperature for about 1 week.
Frosted Baked Cake Donuts (Cheat day on some donuts)
These coconut flour low carb donuts will help keep you on track. Lightly spiced and sweetened, these donuts are just enough to satify your sugar cravings.
Preheat oven to 325F. Spray donut pan with cooking oil.
In bowl, mix together flours, sweetener, baking powder, salt, and xanthan gum. Add butter, eggs, almond milk, vanilla, nutmeg and cinnamon. Beat until well blended. Fill each donut mold about 2/3 full.
Bake 18-20 minutes or until tops spring back when lightly touched. Cool in pans about 15 minutes then remove from pans to finish cooling on racks.
Spread frosting on top of each donut. Donuts may also be dipped into a mix of cinnamon and sweetener instead of the frosting.
This is a recipe I use when if want an all corn taste or craving Frito's corn chips. This company Frito-lay is behing the no labeling laws, so I boycott their products. Pop corn is a good untreated corn.
Southern Corn Bread (no flour recipe)
2 farm eggs
2 cups buttermilk or 1 c. buttermilk and 1 cup organic milk (If out of butter milk use 1 cup yogurt, as it will keep this moist.)
1 tsp. baking soda (1 tsp. baking powders the no aluminium kind.)
2 cups white organic cornmeal (or yellow) or use popcorn refreshingly ground.
1 tsp. salt
1 Tbs, sugar or honey
Heat oven: 350, Cast iron skillet is excellent to bake cornbread, or generously grease a 9 x 9 x 2" pan.
Liquids: Beat organic eggs and add buttermilk, if using honey add in.
Dry Ingredient: In bowl stir together baking soda, cornmeal, sugar and salt. Add liquid mixture all at one time; beat with mixer until smooth and pour into your HEATED pan. 20 - 25 minutes, or just until set. (top will bounce back when touched) Serve hot and with organic butter or margarine or honey. About 9 servings. Corn syrup naturally comes from GMO corn as well as corn oils. The problem is all USA corn is GMO. It's fattens up pigs. Exceptions are pop corn, some organic corn, and purple i.e. corn has not yet been polluted because it's not profitable yet to Wall Street. Make corn bread with freshly ground pop corn not boxed etc.
Coconut Flour and Corn meal bread recipes: (no gluten)
Bruce Fife’s coconut flour cookbook to try a modified version of his low carb and gluten free pumpkin bread recipe. I’ve had really good results in the past making low carb pumpkin pie and pumpkin bread sweetening only with stevia. However, since erythritol gives sugar-free desserts a better taste I blended it in with the stevia. When using coconut flour for baked goods, the amount of eggs needed is typically 4 times the amount used for regular wheat flour. Surprisingly, though, breads and cakes made with coconut flour do not come out with any egg taste. Coconut flour really is a great substitute for wheat flour, especially for those on a gluten free diet. I highly recommend the cookbook Cooking with Coconut Flour: A Delicious Low-Carb, Gluten-Free Alternative to Wheat written by Bruce Fife, N.D. for those wanting a lower carb alternative to wheat flour. Although the recipes aren’t written to be low carb, they can easily be converted using alternative ingredients.
This pumpkin bread turned out very moist. I used coconut oil because I think it is healthier than butter. I liked the nuts in it, but I’m sure they can be left out for those who don’t like nuts in their bread. The bread wasn’t overly sweet so a bit more erythritol and/or stevia could be added for those who want it sweeter.
Low Carb Gluten Free Pumpkin Bread
This low carb and gluten free pumpkin bread bakes up nicely using only coconut flour. It's sweetened with a sugar free blend of stevia and erythritol.
For the cashew-dill dipping sauce: Strain the cashews and add them to a blender along with the olive oil, lemon juice, cider vinegar, nutritional yeast, dill, sea salt and 1/2 cup water (preferably filtered). Puree on high speed until very smooth and creamy, scraping down the sides of the blender with a spatula as needed. Transfer the sauce to a bowl, cover and refrigerate. (It will keep up to 5 days.)
For the buffalo-style cauliflower: Preheat the oven to 450 degrees F.
Buffalo-Style Cauliflower with Cashew-Dill Dipping Sauce (cont.)
CASHEW-DILL DIPPING SAUCE:
1 1/4 cups raw cashews, soaked in water for 1 hour
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons apple cider vinegar
2 teaspoons nutritional yeast
1 teaspoon dried dill
3/4 teaspoon sea salt
Directions (cont.)
Lightly oil a 9-by-13-inch baking dish. Whisk together the flour and almond milk until smooth. Dunk the cauliflower florets in the almond milk batter and transfer them to the prepared baking dish. Roast for 20 minutes, or until the cauliflower is cooked through.
Meanwhile, in a small saucepan, combine the cider vinegar, chili powder, garlic powder, sweet paprika, sea salt, cayenne, smoked paprika, onion powder, agave nectar and 1 tablespoon olive oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook until beginning to thicken, 5 to 7 minutes. Whisk together the arrowroot and 2 tablespoons water and stir this into to the saucepan. Simmer for an additional 1 to 2 minutes. Remove from the heat and thin with a little water if necessary.
When the cauliflower is done, pour the buffalo-style sauce over it, toss to coat and return to the oven for a final 8 minutes.
Serve the buffalo-style cauliflower with cashew-dill dipping sauce on the side.
These Breakfast Oatmeal Raisin Cookies are great for the family on the run, they travel well and you can prepare the night before and bake in the morning. I originally was going to make these into 30 little cookies last night. Well, dinner went late and I totally forgot to make the cookies until the next morning and that is how they became a left-over or recycled Breakfast Oatmeal Raisin Cookies.
The oatmeal and cinnamon both boost your metabolism, this makes for a great way to get heart healthy oatmeal into your diet!
If you want to make 30 little cookies that will work great too, just bake for 10-15 minutes and use a tablespoon to make them into ping-pong sized balls. Also try my Peaches and Cream Oatmeal Cookies, are a delicious way to eat a non glutton cookie, which a hard find. You could add choc. chips instead of raisins i.e.
Makes 15 Breakfast Oatmeal Raisin Cookies.
¾ cup organic all-purpose flour (If gluten free- coconut or almond flour i.e mixed with rice f.)
½ tsp. baking soda
¼ tsp. sea salt
2 tbsp. unsalted butter at room temp
1 cup packed light brown sugar (I used only 1/2)
1 egg
1 tsp. vanilla extract
1/2 cup unsweetened apple sauce (I used smashed pear, sweeter)
2 cups quick oats
1 cup raisins (1/2 cup)
1 tsp. cinnamon (or, 1/2 + 1/2-apple pie spices)
Spray 2-3 cookie sheets with baking spray. In a small bowl combine flour, baking soda, cinnamon and salt. In a large bowl or standing mixer whip butter and sugar, add in egg and vanilla. Add in apple sauce and ⅓ cup of water. Now you can add the dry flour mixture, mix until just combined. Add in the oats and raisins and mix until just combined. Place in fridge for 15 minutes minimum or overnight.
Pre-heat oven to 350, using an ice cream scoop dollop out tennis ball sized (YEP!) dollops of cookie dough, give enough room for a little spreading. Bake for 15-18 minutes until golden brown.
Each serving (1 cookie) has: 172 calories, 2 g fat, 2 g fiber, 2 g protein, 34 g carbs.
ENJOY THE VARIETY and, pay attention to the comment of experiences
Pumpkin Quick Bread
Coconut oil helps this loaf brown nicely, giving it a moist texture and a bit of crunch around the edges. Slice and serve it with dinner or toast it for breakfast, spread with Apple Butter or your favorite jam.
Preheat oven to 350°. Grease one 9x5 inch loaf pan. Combine 2 cups flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, and salt. Combine buttermilk, oil, eggs and vanilla. Add to dry ingredients; beat 3 minutes. Pour into prepared loaf pan. Smooth top. Combine 2 tablespoons butter, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Pour topping over batter. Using knife, cut in a light swirling motion to give a marbled effect. Bake for 50-55 minutes; until toothpick inserted comes out clean. Let cool 5 minutes. Remove bread from pan; cool on rack and enjoy! (A hand full of raisins for taste?)
See how everything above coconut flour goes up from 30 g net carbs and above, which is really getting up there.
In reality, the best breads for you to eat are ones made from flaxseed, almond, chickpea or coconut flour, which are a bit more difficult to come by. Of course, the simplest way to overcome this is to make your own. It’s actually quite easy and I’ll be sharing a recipe in the next couple of days that you can try – subscribe here
if you’re not on our email list already.
But I understand that not everyone wants to make their own, so there definitely are other options.
Whole Wheat & Rye Bread and Diabetes
It’s often recommended that you eat whole grains instead of the white stuff and it’s true, whole grains are always going to be a better choice because they are complex carbs, rather than simple carbs.
But, when you take the whole grain and grind it into a flour, it changes the way your body digests it. This mainly happens because the bulky fiber component of the grain gets broken down, meaning less digestion – for you as a diabetic that means higher blood sugar spikes.
Have you heard of the glycemic index before?
“The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating.” Source
High GI foods rapidly effect blood sugar, while low GI foods have a slow digestion and absorption and produce a more gradual rise in blood sugar. Below 55 is considered low GI. So the lower a food is the better, and the higher it is the faster it affects blood sugar and the worse it is for you as a diabetic.
So now we can look at the GI of both a whole wheat kernal and whole wheat flour as an example. Whole wheat kernals are 30 (low GI) and whole wheat flour is 71 (high GI). So what this really means is that whole wheat bread really isn’t that great.
Your best bet when it comes to rye bread is Pumpernickel bread – it’s made from whole rye grains and is a low GI of 41-46. But pumpernickel bread isn’t exactly a sandwich type bread, and has it’s own pungent flavor too.
Let’s check out some more GI levels:
Normal rye bread 57-78
Wheat whole grain 68-69
Wheat white bread 71
100% wheat white bread 85
So these are all high GI.
Sourdough Bread and Diabetes
Sourdough bread is made by traditional methods, where the starter dough is fermented to provide the rise in the bread instead of yeast and sugar. Surprisingly, this bread making method is much better for us.
Making sourdough produces beneficial gut bacteria that help with digestion, and this has a strong impact on how it then influences the blood sugar response.
As a consequence, sourdough breads are lower in GI – sourdough rye bread 48, 80% barley bread made via sourdough 53-66, sourdough wheat bread 54. So having a slice of sourdough is going to be a better choice than most other breads.
But there is a bit more to the story.
Does Cutting Bread Help Diabetes?
The thing is, GI is important, but then you have to consider the overall carbohydrate intake as well.
Here are some of the above breads with carb quantity:
Pumpernickel bread – 1 slice 26 g = 12.3 g carbs, 1.7 g fiber, 10.6 g net carbs
Oat bran bread – 1 slice 30 g = 11.9 g carbs, 1.4 g fiber, 10.5 g net carbs
Buckwheat bread – 1 slice 47 g = 20 g carbs, 2 g fiber, 18 g net carbs
Sourdough wheat bread – 1 slice 57 g = 29 g carbs, 3 g fiber, 26 g net carbs
Sprouted grain bread 1 slice 34 g = 15 g carbs, 3 g fiber, 12 g net carbs
As you can see an average piece of bread is going to be anywhere from 10-20 g carbs.
One slice of bread is considered one serve, or one carb count and is around 15 g carbs on average. While that’s not too bad, if you can keep your carbohydrate intake low, you’ll be better off for it – meaning, yes, cutting ‘traditional’ forms of bread can help diabetes.
This might not be the same opinion that you read elsewhere, or even the guidelines your dietitian might give you. Often they say 45 g carbs per meal is fine, some of them even recommend up to 70-80 g carbs per meal. But in my experience, (and what the research shows) many diabetics get the best results when they stick to eating that many carbs per day, not per meal.
That might sound drastic but it is totally possible. And you can still have bread – if it’s the right kind. We’ll be sharing our Zero Carb Flax Bread recipe very soon, so give that a try. We’ll also go over some low carb bread options you can buy in just a moment.
So to answer the question – does cutting bread help diabetes?
Well if you’re cutting the ‘traditional’ types of bread, the types you’ll find at the supermarket, then yes, the less you consume it, the lower your blood sugar and A1C will be.
Is bread better than cereal for a diabetic?
This is another question that often gets asked and the answer is yes. I’d choose a slice of bread over most breakfast cereals any day.
Of course, not all breakfast cereals are made alike, but generally speaking, bread will contain less carbs, and far less sugar and salt than most common breakfast cereals. We’ll leave the whole breakfast cereal discussion for another time.
Low Carb Bread Options
Low Carb Bread Options From Amazon
Here are some low carb bread options available from Amazon, just to give you some examples. Great Low Carb Bread Co has loaves that have just 1 g net carbs per serve. These cost around $7.99 but adding shipping of $9.24 soon hikes the price right up. Low Carb Bread Co has a low carb rye loaf, low carb hot dog buns, low carb hamburger buns and even makes bagels, again you’re looking at around $6-7 per pack. LC-Low carb Sandwich Loaf is $12.58 per 25 slice loaf. It’s a spongy sandwich loaf, which is how most of us like bread. And it’s just 1 g net carbs per slice. In reality it breaks down to around 50c per slice, which isn’t too bad, but add shipping on top and it will hike up the price.
The same goes for this low carb pita bread. It’s a good price at just $3.99 for 6 pita breads, but then the shipping is $11, which seems a bit ridiculous.
Then there’s Mama Lupes Low Carb Tortillas $11.98 per 12.5 oz/ 360 g pack, 3 g net carbs per tortilla
You could try using Bob’s Red Mill Low Carb Bread Mix – that will cost you around $5-6 per pack. But once cooked it will end up costing more once you add eggs etc. 1 slice comes in at around 5 g carbs per slice.
Low Carb Bread Options From Nutrition
Netrition is another great online store to purchase low carb goods from. If you live in the US, they have a flat rate shipping cost of $5.99, which is much cheaper than Amazon. They also ship worldwide, just make sure to check the shipping guide. Another great thing is their prices for items are much cheaper too. For example, remember the Mama Lupes Low Carb Tortillas from Amazon were $11.98?
Well, you can get them from Netrition for just $3.89 per pack!
The MiRico Low Carb Bread is $6.39 per loaf, with 3 g net carbs per serve, so if you buy a few loaves at a time it won’t cost anymore in shipping so it makes the cost fairly reasonable. MiRico also have low carb bagels, and low carb tortillas too.
You basically just have to shop around, but as you can see there are low carb breads you can buy to help solve the diabetic bread dilemma!
You can also just live without bread.
Again, this may sound extreme but it is possible. I used to be a HUGE bread addict and now rarely eat it. I just find it makes me bloated. And if I ever do feel like a sandwich, I whip a loaf of my Zero Carb Flaxbread.
Here’s a snap of what it looks like – Avocado, cheese and tomato sandwich. YUM. Best for last
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Rice
Corn
Quinoa
Buckwheat
Millet
Amaranth
Teff
Sorghum
Wild rice
A note about oats: Experts hotly debate whether oats are tainted by gluten. Oat advocates point to studies showing oats don’t appear to damage the small intestines of people with celiac. Yet, detractors say oats are bound to be contaminated by gluten because they are often processed in facilities that handle gluten-containing grains. So it’s best maybe to steer clear.
If you’re concerned about contamination, choose Bob’s Red Mill oats (available at most major grocery stores). They are considered by many to be the “cleanest” oats around. If you’re still unsure, putting oats on your list of foods to eliminate and reintroduce can help you determine if they are problematic.
Teff
here are five gluten-free whole grains, how to cook them and how to add them to your diet. Remember to aim for three servings of whole grains a day.
------------------------------------------------------------------------------------------ Amaranth: About the size of a poppy seed, this pseudo-grain has a light peppery taste. Use 3 to 6 parts water to 1 part amaranth. Boil water, add grain and gently boil for 15 to 20 minutes. As it cooks, amaranth softens from the inside, releases a lot of starch and thickens the cooking liquid. Rinse cooked amaranth and let it drain before using. Use amaranth to thicken soups and stews. Add milk, fruit and a bit of honey for a healthy breakfast. You can even "pop" dried amaranth and make it into a granola-type bar. Millet: About the size of a small mustard seed, this grain has a mild flavor. Use 2 to 3 parts water to 1 part millet. Boil water, add grain and gently boil for 35 to 40 minutes. You may also "toast" millet in a hot pan before boiling to get a nuttier flavor. Top with cinnamon and peaches for breakfast. Or make a salad with halved grape tomatoes, radishes and chopped basil. Millet is also a great alternative to rice in casseroles, ground-meat dishes and stuffing. Teff: This smallest of grains is nutty and earthy in flavor. Use 3 parts water to 1 part teff. Boil water, add grain and simmer for 15 to 20 minutes. Its texture is like cream of wheat. Add cooked teff to soups or use teff as the main ingredient for polenta instead of cornmeal. Teff flour can be used to make pancakes. Buckwheat: Despite its name, buckwheat is not related to wheat. This-pseudo grain is pyramid shaped and known as kasha or buckwheat groats. To bring out its earthy flavor, cook 1 cup buckwheat with one egg in a large skillet over medium heat. Stir to keep from clumping until the mixture is dry and separated. Add 2 cups water or broth and cook uncovered over low heat for about 15 minutes. Mix cooked buckwheat with lentils, herbs and a bit of goat cheese. Or stuff peppers or acorn squash with cooked buckwheat. Buckwheat flour can be used to make pancakes. Quinoa: This pseudo-grain must be rinsed well before cooking to remove bitter-tasting saponins. You can also buy it pre-rinsed. The flavor is squash-like. Quinoa cooks in just 15 minutes. Use 2 parts water to 1 part quinoa. Mix with chopped fruit and drizzle with honey for breakfast. Or use quinoa instead of bulgur to make tabbouleh. Quinoa is also a good substitute for rice in rice pudding.
Whether you are going gluten-free or not, these whole grains are good for you. Share your favorite ways of preparing these grains. Is oatmeal gluten free?
I've mentioned they're in Health Food Stores their are many "sprouted grains" which will remove glutens. I use the Corn (vegetable, instead of a grain)
Read more:
*King Arthur Flour has a glutenfree all-purpose baking mix (1 lb. 8 oz.) that has 1/3 cup has 4 g fiber, sugar 0. 2 grams protein. (if a diabetic add in rice or, pea protein) ingredients is brown and white rice. (Fat calories 5, calories 130) Their are many variety's of these kinds mixes on the market. Recipes are on the box
Or, make up your own mix if your allergic to the many fillers/additives on this box : II Basic Bisquick Mix (Ratio s )
9 cup four, (non-gluten flour) Mix two parts (brown-) to one part (white) or coconut ? Almond ? or, some of the above until you get the combination you and your family preferred taste and or allergy.
1/3 cup baking powder, (non alum)
1 Tbs salt,
1 tsp cream of tartar (which is the outer part of the grape)
1/4 cup sugar (leave out or, Stevia comes in a powder)
2 cups of shortening.
Options: *powdered butter milk for the 6 T butter or, powdered egg or vinegar and milk last min. for sour milk taste.
Combine dry ingredients and cut in shortening until mixture resembles coarse crumbs. Sore in airtight containers. (freeze 12 hours)
This can be substituted for any of your favorite Bisquick recipes.
Shake and Bake Mix 4 cups 0 gluten flour, 1 cup cornmeal, 2 Tbs. paprika, 1 Tbs. pepper, 5 Tbs. salt and 2 Tbs. parsley flakes. You can add any of your favorite herbs or, seasoned salt like Lawry's for instance. Look on the one in the grocery that’s your favorite and add in the ingredient missing that you like. (onion, garlic etc.) Which of the baking flour has the least gluten? This maybe a start or answer for some.
Published on Apr 16, 2015
Gluten Dangers. Why gluten is bad for your health and making you fat. Randy Alvarez, host of The Wellness Hour, discussing the book Wheat Belly with author and cardiologist Dr. William Davis.
*Wal-Mart makes a brand of Artisan Baker Multigrain Bread (Schar) in their gluten free shelf. 3 gran Protein, 5 grams fiber in 2 smaller slices. (sourdough, rice syrup, agave, buckwheat flour, Psyllium seeds, flax seeds, apple fiber, soy protein, sunflower seeds, and apple juice. Very tasty bread, not organic.
*Health food grocery: Ener-g Select has a wheat free, gluten free, (rice flour), a cinnamon raisin bread also dairy free. 3 grams fiber, soy free i.e. It's in their frozen section and not bad for a threat. You have to completely unthaw it or it falls apart. (good in a pinch if your craving raisin bread). Their a many variety's in HFS but costly, but for time and convenience a bargain. https://www.pinterest.com/ptsherm/bakery/ other bakery ideas. sub: 2½ cups Pastry Flour Blend or, gluten-free all purpose flour blend of choice*
Tip: We don't have to give up healthier deserts. Just find the
right recipe and make at home. I saw another similar
recipe that was vegan Chocolate is one of those treats
that your not going to do without. So plan the right
recipe and don't skip. Do not buy from the bakery or store
make at home. I freeze some for another occasion or
share.
6 Tbsp. coconut oil*
6 oz. (170g) Chipits semisweet chocolate chips (Hershey's darker chocolate?)
2 large eggs, room temperature
⅔ cup coconut sugar**
2 tsp. vanilla extract
¼ cup unsweetened dark cocoa powder
3 Tbsp. arrowroot powder***
¼ tsp. salt
Instructions
1. Preheat oven to 350F and prepare an 8x8 baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil and set aside.
2.Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
3.Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
4.Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 25-30 minutes, until center is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.
Not an exact recipe, because I add in a lot of protein and nut butters. I also experiment on what I have on hand this month to add in. You do not have to use this mix. (I added no oil, no eggs and no flour) Left-overs from protein shakes powder and fiber products makes the recipe easy.
I love making my own protein bars using my left-overs of (pea or rice) protein powders, seeds, any nut butters, trail nut mix, shredded coconut, protein with fiber powders, fiber, flaxseed flour i.e., organic other vegan or soy milk because it has 9 g. of protein, left-over peanut or almond butter and some coconut oil. No added eggs or oil in my version.
The semi comes in by using a basic cookie mix.
I first mix up and a dry mix (basic) and add in all the powders or dry stuff, in the amount I want then divide in two batches.
Fiber and protein powder is basic. The extra oil comes from the nut butters; I add in 1/2 medium jar. Then I divide the powdered mix in half. Some to use later.
Any cookie mix should work. Let us know
Second part: is too into one of the fresh batch made that day; I add in just enough organic soy milk to make a paste to spread on a paper, sprayed, lined cookie sheet. (I've used alum foil too) Be careful; not too thick as this mixture will spread, thickened and fill in all your small holes.
The protein bars takes about 15 min. with some of the cooking taking place on the top of stove when out. (Under cook, just a tad; touch the center with tips of finger and if it's bounces it's done.) If you cook it longer it comes out crunchy.
Their are gluten free mixes i.e. The other thing I need to mention is this is a METHOD RECIPE. And, this recipe isn't very sweet depending on what you've added in it (raisin i.e.) and I like it that way. I'm a diabetic.
The protein and fiber keeps the b.s. in check. It's quick, easy and use just left overs from health foods that we bought and didn't like the shakes that never works for me for weight. by Pat Sherman's recipe method.
I love oatmeal, in cookies or cake. I cut the sugar in this cake. Tastes the batter before adding more than 1/2 cup of white and brown sugar.
Prep time
Cook time
Total time
This old-fashioned oatmeal cake might not win any beauty awards, but one bite and it will instantly become a family favorite!
Serves: 16 servings
Ingredients
Cake
1½ cups hot water
1 cup old fashioned oatmeal
1 cup brown sugar
1 cup white sugar
½ cup butter, at room temperature
2 eggs
1⅓ cups all-purpose flour or go with the gluten free flours, coconut, almond, rice i.e.
1 teaspoon cinnamons
1 teaspoon baking soda
½ teaspoon salt
Topping
½ cup butter
1 cup brown sugar
1 tablespoon milk
1 cup coconut
Instructions
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.
Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.
For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.
Old Pioneer #CasseroleBread is a must recipe if in a pinch...more artesian style. This bread actually came out of our Grandma Done's pioneer recipe book, that she wouldn't let me borrow, so I copied it right there. Then took it home and have been making it since. I love the hard crust and the easiness of it! It makes up differently if you use white flour than whole wheat or combo. Both is economical and easy for anyone to make for the quickest for busy working mom's. It's simple and cheap...still artisan if you decide to add some seeds, sunflower, sesame, mullet, i.e. (Why couldn't you adapt their recipe and method using almond, coconut and brown rice flour for gluten breads?) (Use part sprouted flour's coming into the health food stores) Ingredients 6-cups flour 3-cups warm water 1 Tbs. Yeast 2 tsp. salt
*Optional is to use potato water or flakes i.e. it does something good to the bread. Yum. I discovered it by accident.
Mix all ingredients and cover in airtight container until doubles in bulk.
Beat down for better texture
Put in bread pan (casserole corning ware dish is great) or container, (I've used large tomato cans i.e to bake this bread in. If too tall take out the wire rack in the top of the oven (adjust.)
Brush with butter (shortening) Let rise to top of pan
Bake at 350 for approximately 35-50 minutes (depending on your oven, elevations, and the size of your bread baking container) No mention of bread makers or modern gadget to help in bread making process in this era of our Pioneers. Here's how they managed. So this was a delight. Because we're too busy to knead bread! You can use all wheat (or mix 1/2 and 1/2). When you do add all whole wheat add less Whole-wheat flour or a little more water, than when using all white unbleached flour. You can sprout or add in a little fiber (2 tbls flaxseed meal) to wheat flour. But do the original recipe before adjusting any of it. The more you do this recipe the more ideas you'll come up with.
Here's another version of the same method, but with a lg pot and lid I added it in for the photos too.
Ballerins's Cake (This is a "No Flour" recipe or gluten free cake.) Photo of Sarah my daughter. She teaches ballet and still dances.
All the ballerina's use this cake recipe. The story is they perfected it and pass it around. My daughter who is now in her 30's who has had a weight problem teaches advance ballet. Sarah garnishes this with whipped cream and fresh strawberries. She actually sent me this recipe for my blog as you can read at the end of the recipe. When she makes it up she brings over some for her Mom.
Yum it so good!
Almond Angel Food Cake
6 egg whites
6 egg yolks
7 ounces Turbinado Sugar (it's more healthy and less sweet)
10 ounces of Almonds, finely ground (You can buy Almond flour, but she grinds it in a food grinder.
Beat egg yolks and then add turbinado sugar. (Beat until double in size and pale yellow) Fold in ground Almonds Beat egg whites in separate bowl until stiff. Fold egg whites into yellow Almond mixture Butter and Flour pan. Bake at 350 degrees for 20 to 30 minutes then call Sarah or myself when it is ready...
This recipe has lots of vanilla custard, quick and easy to make and you can change the recipe the next week into the best whole wheat bread pudding. When you have left over rice from another meal is good timing to make this rice. It's a good healthy snack food at 3:00 am to have on hand whenever hungry. I use the same recipe for my bread pudding. (...use good whole grain breads with fiber, or gluten left over breads) You can use white rice, the cooking time is different. Cook rice as directed on package.
