Submitted by Amy W.
1 cup wheat starch
1 tablespoon of nd creamer
2 teaspoons of egg replacer
1/2 stick of parky cold, cut into small piece ( next time I think I would use a bit less parkay)
mix until a corn meal like texture, I used my hands and yes it is very messy....add coffee creamer a tad at a time until you get a sticky dough, then put onto a flat surface with dry wheat starch and add more Wheat starch until you can roll out dough with out it sticking, I rolled mine about 1/4 inch thick cut into strips and drooped one by one into boiling hot vegetable broth, boiled about 4-6 min and gave them to her with just a little broth on them she Loved them!!I also added at the beginning a tad of salt and some onion powder...but that you could omit.
Sunday, November 16, 2008
Lo Pro Pumpkin Bread from LP Cookery Book
1 1/3cups wel-plan baking mix
1/2 cup sugar
2 tea baking powder
1 tea baking soda
1/4 tea salt
1 tea cinnamon
1/4 t nutmeg
1/4 tea cloves
1/4 cup vegetable oil
1/2 cup water
1/4 cup (50gm) canned pumpkin
Preheat 350 degree In a mixing bowl, stir together baking mix, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add oil and water to dry ingredients and mix until smooth. Add pumpkin and blend well. Pour batter into a greased 7 1/2x3 3/4 inch bread pan. Bake for 45 to 50 minutes. 16 slices phes 1 per slice 20 per recipe
1/2 cup sugar
2 tea baking powder
1 tea baking soda
1/4 tea salt
1 tea cinnamon
1/4 t nutmeg
1/4 tea cloves
1/4 cup vegetable oil
1/2 cup water
1/4 cup (50gm) canned pumpkin
Preheat 350 degree In a mixing bowl, stir together baking mix, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add oil and water to dry ingredients and mix until smooth. Add pumpkin and blend well. Pour batter into a greased 7 1/2x3 3/4 inch bread pan. Bake for 45 to 50 minutes. 16 slices phes 1 per slice 20 per recipe
PKU Pumpkin Pie
PREBAKE a full low protein pie crust
Mix filling on high speed as follows:
one can pumpkin pie filling
1 package jello vanilla instant pudding
4 oz. cool whip (1/2 of a 8 oz. tub)
1 teaspoon pumpkin pie spice
Mix filling on high speed as follows:
one can pumpkin pie filling
1 package jello vanilla instant pudding
4 oz. cool whip (1/2 of a 8 oz. tub)
1 teaspoon pumpkin pie spice
Rachael Ray Roasted Veggie Dip
Roasted Veggie Dip (submitted by Marie D.)
1 fennel bulb, cored & chopped
1 sm. onion, chopped
3 garlic cloves, smashed
1/2 sm. eggplant, peeled & chopped
1 sm. zucchini, cut in half lengthwise, then cut into thick half-moons
3 TB extra virgin olive oil (EVOO)
3 TB balsamic vinegar
salt & pepper
20 fresh basil leaves, coarsely chopped
1/4 cup fresh flat-leaf parsley, chopped
preheat oven to 400.
place veggies on rimmed baking sheet, drizzle with the EVOO & balsamic vinegar. Season liberally w/salt & pepper. Toss well to coat thoroughly, then roast the veggies for 30 to 40 min. till brown & tender, turning them once or twice as they roast. Cool & transfer to a food processor with the basil & parsley. Pulse the veggies to make a smooth puree. Transfer to a bowl & season with s & p to taste.
I don't know what the phe count is, you'll have to figure it out on your own... Good luck & enjoy!
1 fennel bulb, cored & chopped
1 sm. onion, chopped
3 garlic cloves, smashed
1/2 sm. eggplant, peeled & chopped
1 sm. zucchini, cut in half lengthwise, then cut into thick half-moons
3 TB extra virgin olive oil (EVOO)
3 TB balsamic vinegar
salt & pepper
20 fresh basil leaves, coarsely chopped
1/4 cup fresh flat-leaf parsley, chopped
preheat oven to 400.
place veggies on rimmed baking sheet, drizzle with the EVOO & balsamic vinegar. Season liberally w/salt & pepper. Toss well to coat thoroughly, then roast the veggies for 30 to 40 min. till brown & tender, turning them once or twice as they roast. Cool & transfer to a food processor with the basil & parsley. Pulse the veggies to make a smooth puree. Transfer to a bowl & season with s & p to taste.
I don't know what the phe count is, you'll have to figure it out on your own... Good luck & enjoy!
Corn Muffins by Brenda W.
Given the small amount of cornmeal, toasting it gives a fuller flavor to the muffin tops. Makes 12 muffins at approximately 45 mg each
290 gm wheat starch (2 1/4 cup)
60 gm fine stone-ground yellow cornmeal (1/2 cup)(Arrowhead Mills and Hodgson Mill are good)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon xanthan gum
1/2 teaspoon guar gum
30gm mixed egg (1/2 large egg)
1/2 cup granulated sugar
1/4 cup maple syrup (60 gm)
8 tablespoons unsalted butter (1 stick), melted and slightly cooled
1 1/4 cup rice milk (300 gm)
1. Adjust oven rack to middle position and heat oven to 400 degrees. Line muffin pan.
2. Toast the cornmeal by placing in a small dry skillet over medium heat, stirring constantly for 2 minutes.
3. Whisk starch, cooled cornmeal, baking powder, baking soda, salt, xanthan gum and guar gum in medium bowl to combine; set aside.
4. Whisk the half of an egg in a medium sized bowl until well-combined and light colored. Add the sugar and the maple syrup to the egg; whisk vigorously until thick and homogenous, about 30 seconds. Add the melted butter in 3 additions, whisking to combine after each addition. Add half of the rice milk, whisking until combined. Add the remaining liquid and whisk.
5. Make a well in the dry mixture. Pour the wet ingredients into the dry and mix gently with a rubber spatula until the batter is just combined. Divide the batter evenly among the muffin pan. Do not level the mound formed.
6. Bake until the muffins are light and golden, about 18 minutes. Cool in pan for 5 minutes and then remove from pan onto a wire rack.
Corn Bread Pudding
1 ½c. Cambrooke All-Purpose Baking mix
½c. corn meal
2/3c. sugar
1T. baking powder
½t. salt
1 ¼c. non-dairy creamer (I used coffeemate orginal unflavored)
2T. egg replacer
1/3c. vegetable oil
3T butter, melted
100g creamed corn
Preheat oven to 350. Put muffin liners in muffin tins or spray with Pam. Combine Baking mix, corn meal, sugar, baking powder and salt in medium mixing bowl. Combine non-dairy creamer, egg replacer (pre-mixed as directed with water), vegetable oil, and butter in a small mixing bowl. Mix well. Add to baking mixture. Stir until just blended. Add creamed corn, if desired. Pour into muffin tins/liners 2/3 full. Bake 18-20 minutes until wooden toothpick comes out clean. Yield 18 muffins.
Recipe: 475.35mg/Recipe; 26.4mg/muffin
If you omit the creamed corn, 390.3mg/recipe; 21.68mg/muffin
The creamed corn gives it a nice, moist consistency, similar to Chi-Chi’s corn pudding. If you omit the creamed corn, it will give you a drier (but still moist) muffin to go along with a no-beans chili.
½c. corn meal
2/3c. sugar
1T. baking powder
½t. salt
1 ¼c. non-dairy creamer (I used coffeemate orginal unflavored)
2T. egg replacer
1/3c. vegetable oil
3T butter, melted
100g creamed corn
Preheat oven to 350. Put muffin liners in muffin tins or spray with Pam. Combine Baking mix, corn meal, sugar, baking powder and salt in medium mixing bowl. Combine non-dairy creamer, egg replacer (pre-mixed as directed with water), vegetable oil, and butter in a small mixing bowl. Mix well. Add to baking mixture. Stir until just blended. Add creamed corn, if desired. Pour into muffin tins/liners 2/3 full. Bake 18-20 minutes until wooden toothpick comes out clean. Yield 18 muffins.
Recipe: 475.35mg/Recipe; 26.4mg/muffin
If you omit the creamed corn, 390.3mg/recipe; 21.68mg/muffin
The creamed corn gives it a nice, moist consistency, similar to Chi-Chi’s corn pudding. If you omit the creamed corn, it will give you a drier (but still moist) muffin to go along with a no-beans chili.
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