Try this delicious and comforting recipe from Malathy Ramanujam from Taste Connections (TC) – a perfect treat to warm you up over the holiday season!
Ingredients:
3/4 cup (150 gm) Brown sugar
150 gm (5 oz) canned pumpkin
1/2 cup (200 gm) applesauce
75 gm Canola oil
1/2 cup water or more to make batter
10 gm Egg-replacer equivalent to 2 eggs (2 teaspoons egg-replacer + 2 tablespoons water)
1 packet Jell-O® instant pie and pudding mix
3 cups (330 gm) TC – Multibaking mix
1 teaspoon cinnamon
15 gm (2 teaspoons) baking powder
1/4 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon cloves (scant)
30 gm Craisins®
Directions:
Combine the first four ingredients (brown sugar, canned pumpkin, applesauce, canola oil) and ½ cup water in a small bowl and beat well. In a separate bowl, combine the remaining ingredients and mix well. Gradually add to the pumpkin mixture and beat well. (You may add more water after mixing if the mixture is dry).
Use a non-stick 9" x 5" loaf pan (or a non-stick Teflon® pan very lightly sprayed with Canola Oil cooking spray). Pour batter into loaf pan (or baking sheet to make pumpkin bars) and bake at 350ยบ F for 45 to 60 minutes, checking around 30 minutes for doneness or until a toothpick can be inserted in the middle of the bread and come out clean. Let cool for 10 minutes in the pan before moving to wire rack.
Pumpkin Bars You could also choose to pour the mixture into a greased 9" x 13" pan (brownie pan) and bake for 20 to 25 minutes or until when a toothpick inserted in the middle comes out clean. Let cool for 10 minutes in the pan before moving to wire rack. Adding Craisins® will add even more flavor to the pumpkin bread! You could frost it with store bought vanilla frosting (add nutrition info for it) to make it a tasty cake-like bar. You can also add sugar sprinkles in the holiday colors if you wish - the choices are endless!
Nutrient information for the crepes only:
Kcal Pro(g) PHE(mg) MET(mg) LEU(mg)
Per recipe 316 3.5 112 36 177
Tuesday, November 30, 2010
Corn Muffins
1-1/2 cups cook for love baking mix
1/2 c. (64g) corn meal
1/2 tsp xanthan gum
2 tsp egg replacer
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c. sugar
1/2 c. oil
3/4 c. rice milk
2 tbsp applesauce (can omit)
1 tbsp. orange juice (can omit)
Mix dry and wet ingredients separately, then together. Bake in 12 c. muffin tin at 375 for 15 minutes.
I used to make a much higher-phe version using baking mix and cake flour, but Brenda's baking mix recipe works just as well and is much lower. They are about 38 phes per muffin.
1/2 c. (64g) corn meal
1/2 tsp xanthan gum
2 tsp egg replacer
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c. sugar
1/2 c. oil
3/4 c. rice milk
2 tbsp applesauce (can omit)
1 tbsp. orange juice (can omit)
Mix dry and wet ingredients separately, then together. Bake in 12 c. muffin tin at 375 for 15 minutes.
I used to make a much higher-phe version using baking mix and cake flour, but Brenda's baking mix recipe works just as well and is much lower. They are about 38 phes per muffin.
Low Protein Versions of Hot Chocolate!
Version 1
2 tsp sugar
1 tsp Hershey's baking cocoa
1/2 C non dairy creamer (I use rich's, can also use plain coffeemate)
1/2 C water
20 g mini marshmallows
Heat in a saucepan until marshmallows are melted. After it's heated add 1/4 tsp vanilla. Stir and serve.
28 phe per 1/2 cup.
Version 2
2 tablespoons Enjoy Life Chocolate Chips* or chocolate chips of choice
1/2 or 1 Tablespoon sugar or agave
pinch of salt
1 cup of So Delicious Coconut Milk* or "milk" of choice (Rice Dream, etc)
Melt chocolate in microwave for 10 seconds at a time until melted in mug. Stir in sugar or agave. Heat milk until steaming. Add to melted chocolate for a super creamy chocolaty treat. Add a marshmallow for extra credit.
Version 32 teaspoons cocoa
1 Tablespoon sugar or agave
tiny pinch of salt
few drops of vanilla
1 cup So Delicious Coconut Milk* or "milk" of choice (Rice Dream, etc)
Make paste from cocoa, agave or sugar, pinch of salt and vanilla. Heat milk until steaming. Add slowly to paste. Serve with a marshmallow for extra fun.
*So Delicious® Coconut Milk Beverage
20 ± 5 mg PHE per 240 gm (8 oz)
Galactose content not available
*Enjoy Life Chocolate Chips
190 mg PHE per 100 gm
<100 mg Gal per 100 gm
Version 4
We do vance's chocolate flavored milk substitute. We buy it at a local health food store. My daughter adds a few marshmallows and we still count it as free.
Version 5
I sometimes make low pro chocolate milk using Dairy Free-not sure of the spelling. It is on the Pku Perspectives site but I bought it at clinic. I believe it can be used to make hot chocolate. The Pku Perspectives site gives the phe content.
2 tsp sugar
1 tsp Hershey's baking cocoa
1/2 C non dairy creamer (I use rich's, can also use plain coffeemate)
1/2 C water
20 g mini marshmallows
Heat in a saucepan until marshmallows are melted. After it's heated add 1/4 tsp vanilla. Stir and serve.
28 phe per 1/2 cup.
Version 2
2 tablespoons Enjoy Life Chocolate Chips* or chocolate chips of choice
1/2 or 1 Tablespoon sugar or agave
pinch of salt
1 cup of So Delicious Coconut Milk* or "milk" of choice (Rice Dream, etc)
Melt chocolate in microwave for 10 seconds at a time until melted in mug. Stir in sugar or agave. Heat milk until steaming. Add to melted chocolate for a super creamy chocolaty treat. Add a marshmallow for extra credit.
Version 32 teaspoons cocoa
1 Tablespoon sugar or agave
tiny pinch of salt
few drops of vanilla
1 cup So Delicious Coconut Milk* or "milk" of choice (Rice Dream, etc)
Make paste from cocoa, agave or sugar, pinch of salt and vanilla. Heat milk until steaming. Add slowly to paste. Serve with a marshmallow for extra fun.
*So Delicious® Coconut Milk Beverage
20 ± 5 mg PHE per 240 gm (8 oz)
Galactose content not available
*Enjoy Life Chocolate Chips
190 mg PHE per 100 gm
<100 mg Gal per 100 gm
Version 4
We do vance's chocolate flavored milk substitute. We buy it at a local health food store. My daughter adds a few marshmallows and we still count it as free.
Version 5
I sometimes make low pro chocolate milk using Dairy Free-not sure of the spelling. It is on the Pku Perspectives site but I bought it at clinic. I believe it can be used to make hot chocolate. The Pku Perspectives site gives the phe content.
Sunday, October 10, 2010
Monkey Bread
Monkey Bread
2 T sugar
1 ½ t cinnamon
3 ½ C Mixquick
1/3 C coffee rich
1/3 C water
2 T sugar
2 T margarine
1 t vanilla
1 t egg replacer, mixed w/ 2 T water (enough egg replacer and water to equal 1 egg)
Heat oven to 375. Spray a 9x5x3 loaf pan. Mix 2 T sugar and the cinnamon. Stir remaining ingredients until soft dough forms. Pinch off 1 ½ inch pieces of dough; roll into cinnamon sugar mixture and place in pan. Bake 20 – 25 minutes or until golden. Let stand in pan about 10 minutes and remove to wire rack. Drizzle with glaze and cut into slices. Serve warm or rewarmed in microwave.
Powered Sugar Glaze
½ C powdered sugar
2 -3 t water
Yield: 12 slices
Phe per recipe: app. 19mg
Phe per slice: app 2mg
2 T sugar
1 ½ t cinnamon
3 ½ C Mixquick
1/3 C coffee rich
1/3 C water
2 T sugar
2 T margarine
1 t vanilla
1 t egg replacer, mixed w/ 2 T water (enough egg replacer and water to equal 1 egg)
Heat oven to 375. Spray a 9x5x3 loaf pan. Mix 2 T sugar and the cinnamon. Stir remaining ingredients until soft dough forms. Pinch off 1 ½ inch pieces of dough; roll into cinnamon sugar mixture and place in pan. Bake 20 – 25 minutes or until golden. Let stand in pan about 10 minutes and remove to wire rack. Drizzle with glaze and cut into slices. Serve warm or rewarmed in microwave.
Powered Sugar Glaze
½ C powdered sugar
2 -3 t water
Yield: 12 slices
Phe per recipe: app. 19mg
Phe per slice: app 2mg
BBQ Cabbage
Ingredients
1 onion, sliced
2 Granny Smith apples, peeled, cored and sliced
Salt and freshly ground black pepper 1 small head cabbage, cored and shredded (about 2 1/2 pounds) 1 1/2 cups veggie broth 1/3 cup apple cider vinegar 1/4 cup bbq sauce 1 tablespoons butter
Directions
Cook the red onions, apples, in a tablespoon of butter,salt and pepper, to taste. Saute until the mixture softens, about 5 minutes. Add the cabbage and stir until it begins to soften and wilt down; season again with salt and pepper, to taste. Add the veggie broth and the apple cider vinegar and reduce over medium-low heat. Cover and stir occasionally until the cabbage is tender.
Once cabbage is cooked, remove the lid and add the BBQ sauce. Turn heat to medium and let the liquid reduce until it's nice and syrupy. Serve hot.
1 onion, sliced
2 Granny Smith apples, peeled, cored and sliced
Salt and freshly ground black pepper 1 small head cabbage, cored and shredded (about 2 1/2 pounds) 1 1/2 cups veggie broth 1/3 cup apple cider vinegar 1/4 cup bbq sauce 1 tablespoons butter
Directions
Cook the red onions, apples, in a tablespoon of butter,salt and pepper, to taste. Saute until the mixture softens, about 5 minutes. Add the cabbage and stir until it begins to soften and wilt down; season again with salt and pepper, to taste. Add the veggie broth and the apple cider vinegar and reduce over medium-low heat. Cover and stir occasionally until the cabbage is tender.
Once cabbage is cooked, remove the lid and add the BBQ sauce. Turn heat to medium and let the liquid reduce until it's nice and syrupy. Serve hot.
Janice's Lo Pro Pumpkin & Apple Pie
I made an apple one & pumpkin, all low pro, and these were our main deserts. Topped with some yummy whip cream (can stuff). I always 1/2 precook my apples too, helps cut down on the juices ( & thicken with the juices in a pan with a tiny bit of corn starch).
Delicious pumpkin pie.
375 gr pumpkin puree, canned (8.6 ex)
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1&1/2 teaspoon ground cinnamon
sprinkle of cloves & nutmeg ( all spices = .5 ex)
1&1/2 teaspoon corn starch
2 low pro eggs, (egg replacer)
15 grams egg yolk (8. ex)
1 cup richs (2.8)
2 tablespoons water
1 teaspoon vanilla extract
1 baked lp pastry shell (9-inch) 4. exchs
total pie 23.9 exch divide by 8 piece's = 3.exchs each
( could be lowered by reducing the egg yolk and adding lp egg replacer I guess).
Preparation: Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add milk, water, and vanilla; mix well. Pour into baked pastry shell. Bake at 350 for 45-60 minutes; or until center is set.
I have lately precooked my low pro pie shells/crusts before filling, I find that way they hold up better, and do not get soggy or uncooked. Harder to get a top crust on if making a two crust pie, but it all still tastes great.
#1
Pie Crust. for 1 double or two pie shells
2 cups (270 grams juvella) Or welplan a bit more (1.4 ex)
sprinkle of baking soda ( for browning effect)
6 tablespoons cold butter (2.4 ex) (can also use golden criso & it has no phe) or even half & half.
1/4 heavy whipping cream (yes, high pro - (4.1 ex)
3 tbsp water (or a little less)
Cut butter into lp flour with fork. (Butter should be the size of very small peas)
Add cream and water. Mix until a ball forms. Roll out between two layers of saran wrap. Peel off top layer when desired size is reached, and flip over. Use saran wrap to help form into glass pie plate.
Can also use Rich's in place of the heavy cream to cut down on the phe.
#2
PIE CRUST RECIPE DOUBLED for 2 double crust pies, or 4 shells
540 gram juvella/Semper or (welplan) (2.7)
1/4 cup butter & 1/2 cup golden crisco shortening ( cuts phe) ( 1.2ex)
1/4 cup whipping cream (4.1)
1/4 cup richs (.7)
1/4 cup + 2 tbsp water
Makes (2 double pie crusts) total = 8.7
or 4.4 exchs each double pie
or 2.2 exchs per shell for 4 shells
Delicious pumpkin pie.
375 gr pumpkin puree, canned (8.6 ex)
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1&1/2 teaspoon ground cinnamon
sprinkle of cloves & nutmeg ( all spices = .5 ex)
1&1/2 teaspoon corn starch
2 low pro eggs, (egg replacer)
15 grams egg yolk (8. ex)
1 cup richs (2.8)
2 tablespoons water
1 teaspoon vanilla extract
1 baked lp pastry shell (9-inch) 4. exchs
total pie 23.9 exch divide by 8 piece's = 3.exchs each
( could be lowered by reducing the egg yolk and adding lp egg replacer I guess).
Preparation: Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add milk, water, and vanilla; mix well. Pour into baked pastry shell. Bake at 350 for 45-60 minutes; or until center is set.
I have lately precooked my low pro pie shells/crusts before filling, I find that way they hold up better, and do not get soggy or uncooked. Harder to get a top crust on if making a two crust pie, but it all still tastes great.
#1
Pie Crust. for 1 double or two pie shells
2 cups (270 grams juvella) Or welplan a bit more (1.4 ex)
sprinkle of baking soda ( for browning effect)
6 tablespoons cold butter (2.4 ex) (can also use golden criso & it has no phe) or even half & half.
1/4 heavy whipping cream (yes, high pro - (4.1 ex)
3 tbsp water (or a little less)
Cut butter into lp flour with fork. (Butter should be the size of very small peas)
Add cream and water. Mix until a ball forms. Roll out between two layers of saran wrap. Peel off top layer when desired size is reached, and flip over. Use saran wrap to help form into glass pie plate.
Can also use Rich's in place of the heavy cream to cut down on the phe.
#2
PIE CRUST RECIPE DOUBLED for 2 double crust pies, or 4 shells
540 gram juvella/Semper or (welplan) (2.7)
1/4 cup butter & 1/2 cup golden crisco shortening ( cuts phe) ( 1.2ex)
1/4 cup whipping cream (4.1)
1/4 cup richs (.7)
1/4 cup + 2 tbsp water
Makes (2 double pie crusts) total = 8.7
or 4.4 exchs each double pie
or 2.2 exchs per shell for 4 shells
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