I made very thin pancake batter-
I used 1/4 cup Cambrooke's Mixquick and 1/4 cup bisquick (or however much phe you need) and just added water, a dash of vanilla, and 12 grams very thinly sliced bananas. (Each pancrepe was around 29.3 phe)
You could just use mixquick for less phe. I cooked this up and it made 4 small thin "pancrepes"! I then covered each with a 1 tablespoon of sour cream (18 phe) and drizzled with honey.
I rolled them up and served! One entire pancrepe ended up being around 47 phe which is good for us right now but could be dcreased by a ton by just using mixquick. 1 tablespoon sour cream was more than enough-so 1/2 would work too if you don't want as much phe.
3 cups CBF quick mix
1 large box jell-o chocolate cook & serve pudding mix
1/2 cup brown sugar
1/4 cup melted margarine
1/4 cup canola oil
1 tsp vanilla
2 cups water
Preheat oven to 350 degrees. Mix first 3 ingredients until well blended. Then add margarine, oil, extract, d water. Mix with electric mixer until combined and smooth. Place cupcake liners in cupcake tin and spray with non stick cooking spray. Fill 2/3 way full. Bake for 20-25 minutes. Makes 24. Total phe/recipe= 137 mg PHE per cupcake= 7 mg phe
Vegetable Kabobs
1 pint mushrooms
1 pint cherry tomatoes
3 to 4 zucchinis
2 onions
1 eggplant
1 green bell pepper
1 red bell pepper
Marinade:
1/2 cup olive oil
1/2 cup lemon juice
salt and pepper to taste
1 tablespoon dried thyme
2 large garlic cloves, minced
Clean and prepare vegetables: remove mushroom stems, seed peppers and peel onions. Cut all veggies into bite sized chunks, except for cherry tomatoes. Blend marinade ingredients until mixed thoroughly, preferably in a food processor. Alternating vegetables, thread them onto skewers. Brush with the marinade. Coat grill rack with vegetable spray and place rack on grill over medium hot coals. Place kabobs on rack and cook 15 to 20 minutes or till done Grill 4 inches from the coals. Turn and baste frequently with the marinade. Cook for 10 to 15 minutes, until vegetables are tender
Maple Fruit Kabobs
1 tablespoon brown sugar
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
2 kiwi fruit, peeled and quartered
8 1 inch slices banana
8 1 inch cubes seeded watermelon
8 1 inch chunks fresh pineapple
bamboo skewers
vegetable cooking spray
Combine the brown sugar, maple syrup and cinnamon in a small bowl; stir well and set aside. Thread 2 kiwi quarters, 2 banana slices, 2 watermelon cubes and 2 pineapple chunks alternately onto each of 4 8 inch skewers. Brush kabobs with syrup mixture, reserving any remaining mixture. Coat grill with vegetable cooking spray; place on grill over medium hot coals. Place kabobs on rack and cook 3 minutes on each side. Remove from grill; drizzle remaining syrup mixture over kabobs. Serves 4.
Fruit Kabobs
17 ounce can peeled whole apricots, cut in half
3/4 cup reserved apricot syrup
8 ounce can chunk pineapple
1/4 cup reserved pineapple juice
2 apples, cut into chunks
2 medium bananas, thickly sliced
1/4 cup corn oil margarine
1 tablespoon honey
1/4 teaspoon ground cinnamon
Drain apricots, reserving 3/4 cup liquid; drain pineapple, reserving 1/4 cup liquid. Spear apple chunks, bananas, apricot halves and pineapple chunks on skewers. Combine reserved apricot and pineapple liquid, margarine, honey and cinnamon in a saucepan; heat, stirring occasionally, until margarine is melted. Marinate kabobs in margarine mixture for 30 minutes. Place under broiler for 5 to 7 minutes, basting often with marinade. If grilling, place kabobs over hot coals and cook until lightly browned and hot, basting often with marinade. Serves 4 to 6.
CamBrooke Baking Mix, Loprofin, or other low protein baking mixes can be used here.
Tepid Water 200ml (about 3/4 Cup PLUS 1-1/2 Tbsp.)
Sugar and Ground Cinnamon to serve 5g and 5g
Loprofin Baking Mix 250g
Dried yeast 1 teaspoon
Bicarbonate of soda 1 teaspoon
Sugar 25g
Salt 1/2 teaspoon
Leave 5g of sugar and ground cinnamon for serving.
Put the Loprofin Mix in a bowl with the yeast,bicarbonate of soda, sugar, salt and tepid water. Blend together and leave to rise for 5 minutes. Heat oil in a deep fryer or chip pan. Drop 2 tablespoonfuls of the mixture into the hot oil. Cook until risen and golden brown. Toss in sugar and cinnamon and serve (best eaten fresh).
Ingredients:
Peppermint starlights - hard mints, white with red (I tried to do it with the soft ones, but it became rock hard after cooling)
Mini marshmallows
Meringue powderWater
Loprofin sweet biscuits
Almond bark
Mix 12 mints with 15 ml of water in a pot and melt. It will take a while, and in the end the last parts didn't seem to melt, just stuck together, so I took that piece out. I added a teaspoon of meringue powder, 12 white mini marshmallows, and +/- 5 ml of water. Mix untill it's a smooth mixture (thick enough to spread onto the cookie). I spread the mixture on Lopofin, sweet biscuits. I poured melted almond bark over them. Mick said it was the best cookie he'd ever had :-)
Vegan Goldfish Crackers
In some toddler circles, Goldfish Crackers are one of the four major food groups. Now vegan kids and those with dairy allergies can enjoy them, too! Nutritional yeast and spices add a cheesy taste without the cheese. But how can we make the crackers orange without cheddar? Well, how about using the same thing real cheese crackers use: natural annatto food coloring. Annatto seed extract is used to color cheese and many other foods; of course, you can use any orange food coloring you wish or leave out the coloring for crackers that are white but just as tasty. Before you begin, you'll need to purchase a tiny fish cookie cutter or another tiny cutter. makes several dozen
2 ¾ cups white flour
2 tablespoons nutritional yeast flakes
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon paprika
1/8 teaspoon cayenne
½ teaspoon onion powder
½ cup canola oil, chilled in the freezer for at least 30 minutes
½ cup ice water
1 tablespoon apple cider vinegar
Orange food coloring, as desired
Olive oil cooking spray
Fine sea salt, to taste Preheat the oven to 375ºF. Line baking sheets with parchment paper and spray with nonstick spray. Combine the flour, nutritional yeast, baking soda, salt, paprika, cayenne, and onion powder in a medium mixing bowl and whisk to combine. Drizzle in the cold canola oil and toss with your fingers until the oil is incorporated and the flour has formed small to medium-sized clumps. Add orange food coloring to the flour mixture, if desired. Mix the ice water and apple cider vinegar together and drizzle it over the flour, stirring with your fingers until the dough holds together. Turn out the dough onto a lightly floured work surface. Knead a few times, adding a bit more water if needed to form a cohesive dough. Use a rolling pin to roll the dough out thinly, about 1/8-inch thick. Cut out fish shapes using a small cookie cutter. If you would like to make happy fishies, use the curved tip of a spoon to give them a smile and a toothpick to give them an eye. Place the fish on the baking sheets, spray with olive oil and sprinkle with fine sea salt. Bake for 10 minutes, or until lightly golden on the bottom. Slide the parchment paper covered with fish onto a wire rack to cool. Continue rolling, cutting, and baking little fish until you just can't take it anymore.
If it is too high, replace the cream cheese with Cambrooke's. You can replace egg with egg replacer, but the cookie is more fragile.
CUT OUT SUGAR COOKIES
Makes about 40 two inch cookies, at 10 mg each390gm wheat starch (3 cups)
3/4tsp xanthan gum
1/2teaspoon table salt
1teaspoon baking powder
25gm Jell-o vanilla instant pudding
8tablespoons unsalted butter (1 stick), cut into 8 1/2 inch pieces, at room temperature
4tablespoons vegetable shortening, at room temperature
2teaspoons vanilla extract
30gm cream cheese (2 tablespoons), room temperature
3/4cup sugar
25gm mixed egg
2tablespoons water
1. In a medium sized bowl, combine wheat starch, xanthan gum, baking powder, salt and pudding mix, set aside. 2. In the bowl of standing mixer fitted with paddle attachment, add the butter, cream cheese, and shortening. Mix until combined, about 30 seconds. Add the sugar, creaming until light and fluffy. Add the egg, water and vanilla extract. Add the dry ingredients and mix until the mixture forms a dough.
2. Divide the dough in half, placing each half in a gallon sized Ziploc bag. With the top unsealed, lightly roll the dough with a rolling pin to 1 inch thick. Refrigerate until they begin to firm up, 20 to 30 minutes. (Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
3. Adjust oven rack to middle position; heat oven to 350 degrees. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
4. Using cookie cutters, cut shapes from one piece of dough and bake on parchment-lined baking sheet in 350-degree oven until light golden brown, 10 to 12 minutes.
5. Remove from oven and transfer (on the parchment paper) to a rack for 5 minutes. Remove from parchment and allow to cool completely
PKU Tomato Risotto w/Mozzarella
(you will have to figure out the phe, but this makes one serving)
Ingredients:1/2 Cup diced tomato (used Hunt's canned)
1 Tbl. chopped Basil
1 Tea Olive Oil
1/4 Tea salt
1/8 Tea crushed garlic
12 oz of either chicken broth or vegetable broth (we used chicken the Washington broth mix)
2 tea Olive Oil
2 Tbl finely chopped onion
1/3 C Dry (one serving) of Cambrookes Rice - cook for 10 mins as on rice instructions, rinse very well and spray with Olive Oil Spray
1/4 C Dry white wine or less
1/4 of Cambrookes Shredded Mozzarella Cheese
Black Pepper
Step 1 - combine first 5 ingredients in a bowl and set aside.Start cooking rice.
Step 2 - simmer broth in small pan to keep hot.
Step 3 - saute onions and 2 Tea of olive oil in a sauce pan. Add wine. Then stir in pre-cooked rice stir constantly until liquid is absorbed - can take several minutes. Then add the broth to the rice 1/4 C at a time, stirring constantly until absorbed before adding next 1/4 C. Once all liquid is absorbed then add the bowl of mixture (from step 1). Heat for 2 mins, stirring constantly then add the cheese. Remove from heat and let rest to set-up and serve.Good luck - this recipe does take time, but is very, very tasty.
CRACKER CRUST PIZZA
makes 4 crusts
750 g water
2 T. olive oil
440 g CBF baking mix (.05) = 22 mg phe
600 g Wel-Plan baking mix (.02) = 12 mg phe
80 g Metamucil
20 g salt
35 g baking powder
1 T. pizza seasoning
Put wet ingredients in bowl of KitchenAid mixer with dough hook attached. Mix dry ingredients separately, and add to bowl until all dry ingredients are incorporated. This dough is very thick and somewhat sticky.
Preheat oven to 350° F. Spray each of four 14 inch pizza pans – and your hands – with non-stick cooking spray and divide dough into 4 balls (475-485 g dough each). Flatten each dough ball on its pizza pan with hands, and flip flattened dough to coat with non-stick cooking spray. Roll dough to edges of pan using a rolling pin; finish edges with hands. Dock the pizza crust with a dough docker (or prick thoroughly with a fork) to prevent large air bubbles from forming. Bake two crusts at a time in a 350° F oven for 16 minutes total, switching the crusts halfway through cooking time for even cooking. If eating immediately, dress the crust with your choice of toppings and bake until toppings are warm. If saving for later, shortly after removing the crusts from the oven, remove from pan to cooling rack to prevent bottom of crust from getting soggy. After crust is cooler, you can put it back on the pan to freeze, or dress with toppings then freeze. Total phe for recipe AS WRITTEN is 34/4 = 8.5 mg phe per crust (1 mg phe per slice)
MARGARITA TOPPING
1 lg. can petite diced tomatoes, well drained & squeezed (~285 g) (.13 mg phe/g) = 37
1 t. chopped garlic (5 g)(1.67) = 8
½ t. dried basil
goodly sprinkle of salt
Mix ingredients together. Use about 100 g margarita topping per pizza crust.
Total phe for topping recipe is 45 mg, or .15 mg/g (15 mg phe/100 g). We use the topping over 75 g pizza sauce and top with 50 g Cambrooke mozzarella cheese shreds.
Candy Clay
10 oz. white chocolate almond bark cut in pieces (kroger brand phe free)
1/3 C. light corn syrup
food coloringassorted candies to decorate
line 8 in. pan with foil; spray with non-stick cooking sprayplace almond bark in microwave safe bowl. Microwave on high for 1 minute. Stir. Continue to heat for 15 seconds at a time until smooth.Add corn syrup; blend well. Spread into foil lined pan let stand at room temp for 20- 60 minutes or until firm enough to handle. Divide into sections (1 per color you want to make) Squeeze each section until workable. to color put in ziptop bag sprayed with non-stick spray add food coloring and knead until blended. let stand 15- 30 minutes. sculpt clay as desired and decorate as you wish. We made snowmen....
Peppermint-bark hearts
18 (2 1/2-inch) peppermint candy canes unwrapped ( free)
5 oz almond bark (free)
2 tsp. crushed peppermint candy canes (free)
line cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of 2 with end touching to form heartplace almond bark in microwave safe bowl and microwave on high for 1 minute stir. continue melting for 30 seconds at a time until smooth. Spoon or pipe into center of hearts sprinkle with candy cane pieces and let stand for 30 minutes or until set.
1/4 C. maraschino cherries finely chopped (approx 12 mg phe)
1 1/4 C. CBF all purpose baking mix (1.25 mg phe)
1/4 C. sugar (free)1/2 C. butter (again i used parkay)
(free)2 oz. white chocolate almond bark finely chopped ( i used Kroger brand which is free)
1/4 tsp. almond extract
combined baking mix and sugar cut in butter until crumbly (like making a pie crust)stir in cherries and white chocolate and almond extract. knead into a doughheat oven to 325 degrees F. Roll into 3/4 in balls place on lightly greased cookie sheet use a glass dipped into sugar to flatten them bake 10-12 minutes or until lightly golden brown
To decorate you can dip in melted white almond bark and put sprinkles on them.
Total phe for recipe 13.25 mg phs
1 1/2C. cranberries (12 oz. package)
1 apple- peeled, cored, sliced
1/2C. apple juice
1/4C. splenda
1/2t. apple pie spice
Bring all ingredients to a boil in a saucepan. Reduce to low heat and simmer for 10 minutes. Chill or serve warm.
