Quarter Cup Muffins

Oatmeal muffins reinvented, using one bowl and two measuring utensils. There are a lot of things you can personalize about these low fat, low sugar muffins. Change up the sweetener or the nuts, add a small apple, finely chopped, or leave out the cinnamon or raisins. Basically, a very nice, hearty muffin that makes a lovely breakfast or snack. If you don't have parchment liners, you might want to either use oil instead of apple sauce, or grease the muffin tins instead of using paper. (the muffins will stick to regular paper liners because they don't have any oil in them.)

1/4 cup sweetener (xylitol, Splenda, white or brown sugar, Stevia)

1/4 cup all purpose Gluten Free flour blend

1/4 cup almond flour

3 x 1/4 cup quick oats

1/4 cup coarsely chopped nuts (walnuts or pecans are nice)
1/4 raisins

1/2 teaspoon salt

1/2 teaspoon baking soda

2 x 1/2 teaspoon baking powder

2 x 1/2 teaspoon cinnamon

3 x 1/4 cup milk (I use dairy free almond milk)

1/4 cup unsweetened apple sauce (or vegetable/ Canola oil)

1 egg

1/2 teaspoon cider vinegar

Measure ingredients into a medium sized bowl in order given, then mix very well. Actually, mix the heck out of it, then let it stand for 1/2 hour to give the flours time to soak up the liquid and thicken up, while the oven preheats to 350* F. 

Using parchment muffin papers, line 9 muffin cups, then divide the batter between them. Bake for 30 minutes, until the muffins are lightly browned, and the top bounces back when pressed, and when a toothpick inserted into the middle of one comes out clean.

Cool completely before storing in an airtight bag or container. Can be frozen or stored in the fridge to last longer.

I like these eaten with Becel Vegan margarine and honey or marmalade, or with slices of goat cheddar.

Makes 9 medium sized muffins.

Gluten-Dairy-Soy Free Raisin Bran Muffins

This is a recipe that I've adapted from my adaptation of the Company's Coming Muffins and More cookbook. These muffins have been a favourite, and I've missed them since going gluten and dairy free. They freeze well, and mix up quickly, and since they work for the new diet- I've been in heaven again. My FAVOURITE thing is coffee or tea and a raisin bran muffin with Becel Vegan Margarine and honey. This has become my "go-to" bring along muffin for travelling. A double batch makes 18 muffins that really travel well. I bring them in a freezer-type storage bag and  borrow fridge space along the way. With peanut butter, (I bring Kraft Extra-Smooth or a natural PB- the only ones I've found without soy oil) one of these muffins is a good breakfast when the hotel is serving up a "continental". Also a good lunch option, snack or supper supplement. So far the record is tasty for 2 weeks on the road.

150 ml (2/3 cup) Gluten-Free All-Purpose Flour* 
250 ml (1 cup) ground flax (or 125 ml/1/2 cup ground flax+ 125 ml/1/2 cup oat bran)

3 ml (1/2 tsp) Xanthan Gum
5 ml (1 tsp.) baking soda
5 ml (1 tsp.) baking powder
5 ml (1 tsp.) cinnamon (optional)
175 ml (3/4 cup) raisins
250 ml (1 cup) non-dairy milk
5 ml (1 tsp) vinegar
50 ml (1/4 cup) canola or olive oil
50 ml (1/4 cup) molasses
1 egg
5 ml (1 tsp.) vanilla

In a large bowl, combine flour, flax/oat bran, xanthan gum, baking soda, baking powder, salt, cinnamon and raisins. Mix well with a whisk. Push up around sides of bowl, making a well in the center.

In med. sized bowl, stir milk, vinegar, oil, molasses, egg and vanilla together. Whisk together until well blended.

Pour milk mixture into well in dry ingredients. Stir vigorously to combine well. You can't beat this too much.*

Let better stand 30 minutes.

Divide into greased or paper lined muffin cups. Bake at 350 * F., for about 30 minutes. Let stand 5 minutes. Remove from pan. Makes 8 large muffins.
 

Note: To make the Husband's Favourite "Raspberry Bran Muffins", use 1 cup raspberries, fresh or frozen (un-thawed) instead of raisins, and add 25 ml., (1/8 cup) Splenda sweetener or 1/4 cup brown sugar to the flour mixture.

 Another Note: I made a batch (without cinnamon), divided the batter, added raisins to half for me, some brown sugar and raspberries to the other half for him, and he thought they were just fine. In spite of a slight prejudice against "gluten-free" things. 

Healthier Butter Tart Squares

Butter Tart Squares are a family favourite around here, but I don't make them very often because I like them, and they're traditionally VERY full of sugar and flour. Although this version is still very high in carbs and calories, I switched up more than half of the white flour for whole wheat flour and wheat germ, so between kicking up the fibre and replacing half the brown sugar with sweetener, it's at least a little better for you. If you cut them smaller that will help a bit too. Just remember- one at a time. Savour the sweetness.


Bottom Layer

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 Tablespoons ground flax seed (optional)
2 Tablespoons Splenda  artificial sweetener
1/2 cup hard margarine, softened

Second Layer

2 eggs
1/2 cup packed brown sugar
1/4 cup Splenda  artificial sweetener
1 teaspoon all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter or hard margarine, melted
1 1/2 cups raisins

Crumble Bottom Layer ingredients together then press into an ungreased 9" square pan. Bake at 350*F for 15 minutes.

Mix eggs, brown sugar and Splenda together. Add the rest of the ingredients and mix well. Spread over Bottom Layer and bake for about 20 minutes, until light brown. Cool. Cut into 36 squares.

Banana Cake

A nice, light little cake. I've kicked up the fibre and taken the sugar down a notch. If you don't like/use Splenda, just replace it with granulated sugar. This is an adapted Purity Cook Book recipe. I mixed it up in the standing mixer, and it worked a treat. Since our family has been shrinking, I opted for two 8 inch round cakes. One for dessert and one for the freezer.

Preheat oven to 350*F.

Grease a 9 inch square cake pan or two 8 inch round layer pans.

1/2 cup margarine

1/2 cup granulated sugar

1/2 cup Splenda

2 eggs

1 cup (3 medium) ripe bananas

1/2 teaspoon vanilla

1 3/4 cups all-purpose flour

1/2 cup wheat germ

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup buttermilk or sour milk

In large mixing bowl, or large Standing Mixer bowl, cream margarine. Gradually blend in sugar and Splenda. Beat until light and fluffy. Add well beaten eggs (just toss them in if you're using the Standing Mixer). Beat until well combined. Blend in bananas and vanilla. Mix in wheat germ.

In another bowl mix flour, baking powder, baking soda and salt together. Add dry ingredients to banana mixture alternately with sour/buttermilk. Blend well after each addition. *(when using the Standing Mixer I put half the dry ingredients- 1 cup flour & half the other dry ingredients, then half the milk, followed by 3/4 cup flour with the rest of the dry ingredients then the rest of the milk)

Pour batter into prepared pan(s). Bake in preheated oven 50-55 minutes for square cake, 30-35 minutes for a layer cake.

Cool, in pans, on wire racks until you can hold the pan in your hands, then loosen it around the edges with a knife or Tupperware orange peeler, bang it on the counter to loosen the bottom, and turn it out onto the cooling racks to finish cooling. Ice with White Butter Icing butter or
  Cream Cheese Frosting.

Better Banana Bread

Better because it has wheat germ added to kick up the fibre, and Splenda added to replace half of the sugar. There's still sugar in it, so your anti-sweetener, "if it's good for me I don't like it" children will like it. Just don't tell them about the wheat germ. Or the lowered sugar.

1/2 cup (125 ml) hard margarine, softened

1/2 cup (125 ml) granulated sugar

1/4 cup (50 ml) Splenda artificial sweetener

2 eggs

3 medium (about 1 cup/250 ml) mashed ripe bananas

1 teaspoon (5 ml) vanilla

1 3/4 (375 ml) all-purpose white flour

1/2 cup (125 ml) wheat germ

1 teaspoon (5 ml) baking soda

1/2 teaspoon (2 ml) baking powder

1/2 teaspoon (2 ml) salt

Cream together margarine, sugar and Splenda. Add eggs and vanilla. Beat well. Add bananas and mix until fairly smooth.

In another bowl (unless you're like me and you just add everything together in the Kitchen Aid standing mixer and then mix it up...) mix together flour, wheat germ, baking soda, baking powder and salt. Add to banana mixture stirring only to moisten.

Bake at 350* F in a greased loaf pan for 50 minutes to an hour, until a toothpick inserted in the centre comes out clean. Let stand 10 minutes, then remove from pan and cool on wire rack.

Yield: 1 tasty loaf

Sour Cream Coffee Cake

Mmm... coffee cake for breakfast. Company's Coming Muffins And More cookbook has a good recipe that I thought could be made better for you. I made it the night before so I wouldn't have to be up really early.

The night before you could mix the "topping" ingredients together in a small bowl, the dry ingredients together, and then the wet ingredients together- except for the baking soda. I would cover the butter/egg/sour cream mixture and put it in the fridge for the night. In the morning, the first thing I would do is add the baking soda to the sour cream mixture. Then I would turn on the oven and prep the baking pan. Now just mix the dry/flour ingredients into the wet, and follow the instructions for layering the batter and the topping in the pan and stick it in the oven. You've got about half an hour to shower now. Go!


1/2 cup hard margarine, softened
1/2 cup Splenda, artificial sweetener
2 eggs
1 teaspoon baking soda
1 cup fat free sour cream
1/4 cup low fat buttermilk

1/2 cup all purpose (white) flour
1 cup all purpose whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

1/2 cup Demerara sugar (beside the brown sugar at the store)
1 teaspoon cinnamon
1/2 cup finely chopped walnuts

Cream margarine, Splenda and first egg together in a large bowl. Add second egg. Beat well. Add baking soda, sour cream and buttermilk. Mix well.

In a smaller bowl, mix flours, baking powder and salt. Add to batter. Stir to mix. Put half the batter in a well greased Bundt cake pan*.

Stir Demerara sugar, cinnamon and walnuts together. Sprinkle half over the batter. Spoon the second half of the batter here and there over the top. Sprinkle the second half of the cinnamon mixture over all.

Bake at 350*F for half an hour, until a toothpick inserted into the cake comes out clean. Serve warm. (or cold the next morning... or reheat for a few seconds in the microwave...)

*After I chose the Bundt pan and put it in the oven I realized that I might have trouble serving the cake. The pan was well greased, though, and it came out very well. The benefit of using the Bundt pan was even baking throughout, without the edges drying out before the centre was baked. The original recipe calls for a 9" square pan; If you use a square pan it should work, but it might take a little longer to bake. (45 minutes in the original recipe) Check it frequently after half an hour so you can catch it as soon as the centre of the cake is baked, before it gets too brown on the edges. You might find that an 8" square pan is big enough for this recipe, as replacing the sugar with Splenda reduces the volume of the batter quite a bit.

Per Serving:(1/8th)

Calories: 345
Fat: 19 g
Saturated Fats: 0.86 g
Cholesterol: 48 mg
Sodium: 415 mg (-74 mg if you omit the salt in the recipe)
Carbohydrates: 37 g, 1/16=19 g
Fibre: 2 g
Sugars: 29 g, 1/16=14 g
Protein: 9 g
Potassium: 15 mg

Per Serving: (1/12)

Calories: 230
Fat: 13 g
Saturated Fats: 0.57 g
Cholesterol: 32 mg
Sodium: 277 mg (-49 mg if you omit the salt in the recipe)
Carbohydrates: 25 g
Fibre: 1 g
Sugars: 19 g
Protein: 6 g
Potassium: 10 mg

(1/16th of the cake = 19 g carbohydrates, 14 g of those from sugars)

Oatmeal Honey Cookies

NEARLY like the original "Honey Oatmeal Cookies" recipe in Company's Coming Cookies...

I reduced the margarine, replaced sugar with Splenda, increased the oats, decreased the flour and replaced the white with whole wheat. Oh, and I added a little baking powder. They're quite good. Last time I made them I used part raisins and part chocolate chips, which was nice. If you use "mini" chocolate chips you get the essence of a chocolate chip cookie without quite as much chocolate. Very yummy, even if they are sort of good for you.


1/2 cup (125 ml) hard margarine, softened
1/2 cup (125 ml) Splenda, artificial sweetener
1/2 cup (125 ml) creamed honey
1 egg
1 teaspoon (5 ml) vanilla
2 1/4 cups (550 ml) Roger's Porridge Oats
1 cup (250 ml) whole wheat flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2 ml) salt
1 cup (250 ml) raisins

Cream butter, Splenda and honey together well. Beat in egg and vanilla.

Add remaining ingredients. Mix well. Drop by spoonfuls onto greased baking sheet. Shape into balls, and press lightly with a fork. Bake at 350*F. for about 10 minutes.

Makes about 3 dozen.

Oatmeal Muffins Your Kids Will Eat

These Company's Coming Muffins & More Banana-Oatmeal muffins have been twigged a bit. The substitutions qualify it as a lower fat, higher fibre, no-sugar-added breakfast or snack break. And besides all that- they taste really yummy.

1 cup (250 ml) all-purpose flour
1/2 cup (125 ml) whole wheat flour
1 cup Roger's Porridge Oats
1/2 cup Splenda, artificial sweetener
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) salt
2 eggs
1/2 cup (125 ml) peanut butter (to keep sugar lower, use a natural peanut butter or Kraft No Salt-No Sugar added Peanut Butter)
1/4 cup (50 ml) skim milk
3 over-ripe mashed bananas
1/2 cup chocolate chips
1/2 cup raisins
1 medium apple with peel, cored and chopped

Preheat oven to 400* F. (200*C)

*Kitchen Aid method: Into large mixer bowl put: eggs, peanut butter, milk and whole bananas. Mix on lower speed until all are blended and fairly smooth.

Stop mixer and add: flours, Oats, Splenda, baking powder, baking soda and salt. Mix slowly, (with pulsing motion for the first minute or so) until dry ingredients are blended. Stir in chocolate chips, raisins and apple.

Grease, or line 18 muffin cups with paper liners. Divide batter evenly among the muffin cups. Put muffin pans in preheated oven. Reduce heat to 350*F (180*C) and bake for about 20 minutes. Until centre of middle muffin bounces back to the touch and/or a toothpick inserted into the middle comes out clean.

*Non-Kitchen Aid method: In large bowl, mix together flours, Oats, Splenda, baking powder, baking soda, and salt. Make a well in the centre.

In a second, smaller bowl, mash bananas, then add eggs, peanut butter and milk. Mix with electric mixer or by hand until well blended and fairly smooth. Pour into the well in the dry ingredients.

Mix until just blended. Stir in chocolate chips, raisins and apple.

Grease, or line 18 muffin cups with paper liners. Divide batter evenly among the muffin cups. Put muffin pans in preheated oven. Reduce heat to 350*F (180*C) and bake for about 20 minutes. Until centre of middle muffin bounces back to the touch and/or a toothpick inserted into the middle comes out clean.

Fruity Oatmeal Muffins

Originally "Company's Coming Muffins & More" Oatmeal Muffins, these have had the fruit and fibre kicked up. Great for breakfast, a quick snack or even a fairly guilt free dessert. Try them with a little butter and honey.

1 cup (250 ml) whole wheat flour
1 cup (250 ml) rolled oats
2 Tablespoons (25 ml) brown sugar, packed
2 Tablespoons (25 ml) Splenda, artificial sweetener
2 Tablespoons (25 ml) Bob's Red Mill 10 grain cereal
1 Tablespoon (15 ml) baking powder
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2 ml) salt
1/2 teaspoon (2 ml) cinnamon
3/4 cup (175 ml) raisins
1 cup (250 ml) chopped, cored, but not peeled apple (about 1 small)
1 egg
2 Tablespoons (25 ml) molasses, treacle or black treacle
1/4 cup (50 ml) Canola oil
1 cup (250 ml) skim milk
2 teaspoons (10 ml) vanilla

Preheat oven to 400*F.

Mix flour, oatmeal, brown sugar, Splenda, 10 grain cereal, baking powder, baking soda, salt, cinnamon, raisins and apple in a large bowl. Make a well in the centre.

In a small bowl, beat egg until frothy. Mix in molasses/treacle, oil, milk and vanilla. Pour into well. Stir only to moisten. Let stand 5 minutes.

Fill greased or paper lined muffin cups. Divide between 16 cups.

Put muffin tins into 400* F oven. After 5 minutes reduce oven temperature to 350*F. Bake for an additional 15-20 minutes, until tops are browned and bounce back when touched, or a toothpick inserted into the centre of a muffin comes out clean.

Remove paper lined muffins to cooling rack. Let un-lined muffins rest for 5 minutes before removing them from the pan.

Makes 16 muffins.

Fresh Fruit Flan Trifle

Probably every time I'm at my Mom and Dad's I've had opportunity to help make dessert, and every time I think of this treasure. I always check this website, and I always find that although I've been meaning to post it, I haven't done so. Finally, here it is.

The cake for the flan started life as "Almond Roll with Fresh Cherries" in the "Simply Splenda Cookbook" put out by my hero, Graham Kerr, back in 2004. This little cookbook has served as a "springboard" for many great cooking, baking and preserving ideas. I hesitate to confess that I've tweaked a Graham Kerr recipe, but honesty compels me to tell you where the original recipe came from. I wanted to add a little fibre, and I reduced the amount of Splenda. The technique is all Kerr, and the resultant sponge is a wonderfully versatile little cake.

For a Fruit Flan "Trifle" I bake the cake in my 10" tart/ flan pan. I've also baked it in a 9 X 13 inch pan to cut into squares for a real trifle, and divided the batter into 2- 8 inch round pans for a shortcake. I haven't tried it as a jelly roll, but I believe it would work really well for that too.

Cake:
4 large eggs
4 Tablespoons sugar (divided)
1 Tablespoon olive or vegetable/ Canola oil
1 teaspoon vanilla
1/3 cup all purpose flour
1/4 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Splenda, artificial sweetener
1/2 teaspoon cream of tartar

Divide the eggs as follows:

In large mixing bowl place 1 whole egg + yolk of 2nd egg.

In another mixing bowl place whites of 3 eggs, reserving the 2 extra yolks for the custard.

Whip the 3 egg whites until foamy. Add the cream of tartar. Beat until soft peaks form. Add 2 Tablespoons of the sugar and continue to beat until stiff, but not dry. Set aside.

To the whole egg and egg yolk, add the remaining 2 Tablespoons of sugar, the oil and the vanilla. Beat until ribbons form when you lift the beater, (about 5 minutes).

In a 3rd bowl, combine flour, wheat germ, baking powder, salt and Splenda. Fold into the egg yolk mixture.

Fold the beaten egg whites into the batter. Pour into well greased 10" flan pan. Bake at 350* for 12-15 minutes, until golden.

When cake is cooled, loosen edges of pan and invert onto serving plate. Fill with custard, then top with sliced/diced fresh fruit that has been tossed with a little sugar or Splenda (either one kind, like strawberries or peaches, or a variety of fruit in a pleasing arrangement) and low fat whipped topping. Well drained canned fruit could be used if fresh fruit is not available.

Custard:
1/2 cup Splenda, artificial sweetener
3 Tablespoons corn starch
2 cups skim milk
2 egg yolks in a bowl, slightly beaten
1 teaspoon vanilla

In medium sized saucepan, combine Splenda and cornstarch. Gradually add milk, whisking to blend.

Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes longer. Remove from heat.

Whisk small amount of hot mixture into egg yolks. (use a small measuring cup or a soup ladle to transfer the hot milk) Immediately pour heated egg yolks back into the pot with the hot milk mixture. Whisk egg yolks in, until well blended.

Return pot to heat, cook 2 minutes more, stirring constantly. Remove from heat. Add vanilla.

Stir occasionally while pudding cools to prevent skin from forming on top.

Two Egg Custard

This is a take on the 3 egg "basic cream pie recipe" found in Better Homes & Gardens Pies and Cakes cookbook. It's a nice custard pudding, that can be used to make a low fat cream pie or trifle. For a pie or trifle dessert, I've found that 1 1/2 or 2 times the amount of custard is needed.

1/2 cup Splenda, artificial sweetener
3 Tablespoons corn starch
2 cups skim milk
2 egg yolks in a bowl, slightly beaten
1 teaspoon vanilla

In medium sized saucepan, combine Splenda and cornstarch. Gradually add milk, whisking to blend.

Cook and stir over medium heat until mixture thickens and boils. Cook 2 minutes longer. Remove from heat.

Whisk small amount of hot mixture into egg yolks. (use a small measuring cup or a soup ladle to transfer the hot milk) Immediately pour heated egg yolks back into the pot with the hot milk mixture. Whisk egg yolks in, until well blended.

Return pot to heat, cook 2 minutes more, stirring constantly. Remove from heat. Add vanilla.

Stir occasionally while pudding cools to prevent skin from forming on top; or cover with plastic wrap. Serve warm or cool.

For cream pies:
-Coconut Cream Pie; add 1 cup of coconut to custard and fill cooked pie shell.
-Banana Cream Pie; spread custard into cooked pie shell lined with sliced bananas.

Serve with low fat whipped topping, or meringue made with Splenda and the whites of the eggs used in the custard.

Carrot Cake

Or, "Have my Birthday cake and eat it too." For a long time now I've been thinking that Carrot Cake would be a good one for tweaking. I decided to work on it for my Birthday, and it came out pretty well. Porridge oats increases the fibre, the sugar is replaced with Splenda, and I've cut out 1/4 cup of the fat, and then replaced half of the remaining amount with unsweetened apple sauce. The cake didn't really smooth out during baking, so I'd advise making the top as smooth as possible before putting it in the oven. Give it a try, then let me know how yours turned out!


1 cup orange juice
1 cup Roger's Porridge Oats
3 large eggs, lightly beaten
1/2 cup oil
1/2 cup unsweetened apple sauce
2 teaspoons vanilla
1 cup Splenda, artificial sweetener
2 cups all-purpose white flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
3/4 cup unsweetened coconut
3/4 cup chopped walnuts
1/2 cup raisins
2 cups grated carrots*

*If using commercially shredded carrots, (which I did, and which are fairly thick and coarse) measure them into a microwaveable bowl, add 2 Tablespoons of orange juice, and microwave 2-5 minutes, until carrots are slightly tender. Let cool while you mix up the rest of the batter.

Heat orange juice to just before boiling point.

Measure oats into large mixing bowl. Pour orange juice over oats. Let stand about 5 minutes, until cooled to lukewarm. Add eggs, oil, applesauce and vanilla. Mix well.

Add coconut and walnuts, stirring to mix well.

Stir together flour, Splenda, baking soda, salt and cinnamon. Add to wet ingredients. Mix gently until well combined.

Add carrots and raisins.

Pour into greased 9" square pan. Bake at 350*F for 30-40 minutes, until brown on top and a toothpick inserted into the centre comes out clean.

Cool, in pan, on wire rack until completely cool. Ice with cream cheese icing as desired.

The cake is good without icing, too, so for an easier conscience, try just a dusting of icing sugar over the cooled cake, or a very thin layer of frosting.

Oatmeal Raisin Cookies

These started life as Dad's Cookies (from the Mennonite Treasury), but I think, from here on in, they'll be known as "Mom's Cookies". Not sugar free, but sugar reduced. I've cut the recipe in half, as Splenda baking tends to dry out quicker than its sugar laden counterparts, so a smaller batch will be eaten quicker when the cookies are freshest. I promise to do the math on these ones, as I'm also curious about how the nutritional analysis will shape up. So, keep checking back. Until then, go with one at a time, and keep an eye on your sugar levels if you're in doubt.

1/2 cup hard margarine, softened
1/2 cup brown sugar, lightly packed
1/4 cup Splenda, artificial sweetener
1 egg
1/2 teaspoon vanilla
1/2 cup unsweetened coconut
1 cup Roger's Porridge Oats (a combination of large flake oatmeal, oat & wheat bran and flax; follow the link for more info. Scroll down past Large Flake Oats)
3/4 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 cup raisins

Cream margarine, brown sugar and Splenda together until light. Add egg and vanilla. Mix well.

Add the coconut, oats, flour, baking soda, baking powder, and cinnamon. Mix well. Stir in raisins.

Divide into 24 balls, and place on lightly greased baking sheet. Flatten each ball with a fork. Bake at 350*F, for 8 - 10 minutes, until nicely browned. Let cool on baking sheets for a few minutes before transferring to cooling racks. Store in an airtight container.

Yield: 2 dozen cookies

Mulit-Grain Bread

I promised Gwen that I'd post this... so here it is. I got tired of putting out $4 a loaf for multi-grain bread, so I worked on this. Many, many loaves later I've had consistent results long enough to be ready to share the recipe. It's a fairly light bread with a nice crunchy texture from the grains. The amount of oil can be halved to lower fat content, but the bread will be a bit denser. I often mix up a loaf of this bread on a day I've planned hamburgers, hot dogs, or soup then I'll cut a piece off to make myself a bun for supper and put the rest into a slightly smaller loaf. If the bread is too "grainy" for you, try it with less multi-grain cereal. The amount of flour you need will increase proportionately. Makes 1 large loaf, 9 large buns or 12 medium sized buns.

1/2 cup multi-grain cereal. ("Bob's Red Mill 10-Grain Cereal" makes a really nice loaf)
1 cup very warm water
1 Tablespoon/ package active yeast (not instant)
1 teaspoon granulated sugar
1 teaspoon salt
1 large egg
1/4 cup Canola or vegetable oil
2 - 2 1/4 cup all purpose flour
2 Tablespoons Canola or vegetable oil

Cover multi-grain cereal with water in large mixing bowl/ Kitchen Aid bowl, and sprinkle yeast on top. Sprinkle sugar over yeast and let stand about 10 minutes, until yeast is puffing up and foamy looking.

*Kitchen Aid Instructions:
Add salt, egg, first amount of oil and 2 cups of the flour. Mix on lowest speed with dough hook, for about 10 minutes, until flour is incorporated. Add more flour, 1/8 cup at a time, until dough no longer sticks to your fingers when you test it.

Take dough off dough hook, and form into a ball with your hand. Remove from bowl, (either hold in one hand or rest on clean breadboard) and add second amount of oil to bottom of bowl. Put dough in bowl, swishing it around to cover the bottom of the dough with oil, then flip the dough to cover the other side.

Cover the bowl with plastic wrap, and set in a warm place to rise until doubled in bulk, 1 1/2- 2 hours.

When bread dough has risen, remove it from the bowl and roll/ shape it into a 6 1/2 inch long roll, and place in lightly greased bread pan. Set in warm place to rise again until the top of the bread is at least an inch and a half above the rim of the pan.

Preheat oven to 350*F, then bake the loaf for 30- 50 minutes until nicely golden.

Take the pan out of the oven, and carefully tip the bread out of the pan. Cool on baking rack.

*Regular Instructions:
Add salt, egg, first amount of oil and 1 cup of the flour. Using electric hand mixer/ beaters, beat batter together until oil and flour are incorporated, and mixture looks gelatinous, (kind of gooey/ glue-y) It will be very sticky.

Now, using a wooden spoon or your hands, mix in 1 to 1 1/4 cups more flour. As the flour is incorporated, the dough will get stiffer and you'll find it easier to just transfer it to a lightly floured board and mix with your hands.

When the dough starts to feel less sticky, and the flour is mixed in, begin to knead the dough, adding a little flour at a time as needed to keep dough from sticking to your hands. As you knead it, the dough will get less sticky and the less flour you add, the lighter your bread will be.

To knead: Gather the dough into a ball. With the heel of your hands, push the dough away from you. Now with your fingers pull the dough back towards you into the ball. Repeat with pushing away and pulling it back 4 or 5 times. The dough should start to get longer, side to side. Rotate the dough, (1/4 turn), so it is long-wise to you; gather the longer end up into a ball with your fingers, then push it back out in the kneading motion as before. Continue kneading and turning the dough for at least 10 minutes. The longer you knead, the better your bread will be.

Put second amount of oil in the bottom of the bowl. Put the dough in the bowl, swishing it around to cover the bottom of the dough with oil, then flip the dough to cover the other side.

Cover the bowl with plastic wrap, and set in a warm place to rise until doubled in bulk, 1 1/2- 2 hours.

When bread dough has risen, remove it from the bowl and roll/ shape into a 6 1/2 inch long roll, and place in lightly greased bread pan. Set in warm place to rise again until the top of the bread is at least an inch and a half above the rim of the pan.

Preheat oven to 350*F, then bake the loaf for 30- 50 minutes until nicely golden.

Take the pan out of the oven, and carefully tip the bread out of the pan. Cool on baking rack.

NUTRITIONAL INFORMATION:
Serving Size: 1 Slice (1/13 of loaf)

Calories 170, Calories from Fat 70, Total Fat 7g, Saturated Fat 0.5g, Cholesterol 15mg, Sodium 190mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g and Protein 4g.

Gingerbread Men

This recipe is a kicked up version of the "Gingerbread Figures" recipe found in the Company's Coming For Christmas: Holiday Magic For Your Table cookbook, by Jean Pare. I love the spices in these cookies, and I was happy to find that a sugar- reduced version was as good as the original recipe. You can decorate with a minimal amount of icing, or try adding raisins and nuts for faces and buttons before baking. I hope you enjoy this rolled cookie recipe that your diabetic kids can help you make! This is one time they can have their cookies and eat them too. Just don't eat too many, and keep an eye on the blood sugar- remember that molasses has as many carbohydrates/ sugars as the same amount of sugar or honey.

1/2 cup (125 ml) hard margarine, softened
1/2 cup (125 ml) Splenda, artificial sweetener
1/2 cup (125 ml) fancy molasses
1 large egg yolk
1 cup (250 ml) all-purpose flour
2/3 cup (150 ml) whole wheat flour
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1 teaspoon (5 ml) ground cinnamon
1 teaspoon (5 ml) ground ginger
1/2 teaspoon (2 ml) ground cloves
1/4 teaspoon (1 ml) ground nutmeg
1/4 teaspoon (1 ml) salt

Frosting:
1 large egg white
2 cups (500 ml) icing sugar

Cream butter, Splenda, molasses and egg yolk together until light.

Add next 9 ingredients. Mix well. Wrap in plastic and chill at least 1 hour. Roll out. Cut into shapes with cookie cutters. Arrange on greased baking sheet. Bake at 350* F for about 5 minutes (for small/3 " cookies) up to 10 minutes for larger cookies, until lightly browned. Cool.

To make frosting: beat egg with with as much icing sugar as needed to make a frosting that holds its shape. Pipe icing outlines around gingerbread shapes. Large baby bottle liners work well for this. Just fill the plastic liner, cut a small hole in one corner and use as an icing bag.

Orange Cranberry Muffins

My favourite "snack" at McDonalds was the Orange-Cranberry Muffin. When I found the Orange Muffin recipe in Company's Coming Muffins and More Cookbook, I was happy. When I tried it with cranberries and without sugar, I was over the moon! Substituting olive oil for the margarine and using part whole wheat flour makes it even better. These freeze pretty well, and are a wonderful breakfast or coffee break snack.

1 whole unpeeled orange, washed and cut up
1/2 cup (125 ml)no-sugar-added orange juice
1/2 cup (125 ml) chopped dates
1 egg
1/4 cup + 2 Tablespoons (80 ml) olive oil (OR 1/2 cup/125 ml  hard margarine, softened)
1 cup (250 ml) all purpose flour
3/4 cup (175 ml) whole wheat flour
1/4 cup Splenda artificial sweetener
1 1/2 teaspoons (7 ml) baking powder
1 teaspoon (5 ml) baking soda
1 cup (250 ml) dried cranberries

Preheat oven to 400*F.

Measure flours, Splenda, baking powder and soda in medium sized bowl. Make a well in the centre.

Cut orange into 7 or 8 pieces. Remove seeds. Combine orange pieces and juice in a blender. Puree. Add dates, egg and olive oil to blender. Blend.

Pour orange mixture into the well in the dry ingredients. Stir just to combine. Gently mix in cranberries.

Fill greased or paper lined muffin cups 3/4 full. Place muffin pan in the oven. After 5 minutes, lower the oven temperature to 350* F. Bake for an additional 15 minutes, or until muffins are lightly browned and a toothpick inserted in the middle of one comes out clean.

Makes 12 large, 16 medium muffins.

Note: This recipe also made 3 mini loaves, which were nice when sliced and served with coffee or tea.

Golden Corn Cake

In the summer of 1990 my Grandma Brown was on her way to visit my Uncle and his family in Toronto. She made a pit stop in Winnipeg for a day, and we had a good time catching up. While she was there, I asked if she could remember a good recipe for corn cake- or "Johnny Cake", as my Mom used to call it. I thought- I grew up with this because my Mom grew up with it, so who better to ask then my Mom's Mom?! Grandma asked if I had anything to start with, and I pulled out my Fanny Farmer Boston Cooking School Cookbook. She quickly fingered this recipe, making a few changes, ("I'd made that a cup instead of 3/4, and that a cup instead of 1 1/4...") and we were golden. Cake that is. Golden Corn Cake.

This is the best eaten warm with butter and golden syrup. At Bible College they used to serve it with pancake syrup, and I learned to like it with peanut butter and pancake syrup. Diabetically speaking, it's very good with a low sugar jam, (I like strawberry with this) but if you like the E.D.Smith No-Sugar-Added syrup you might give it a try with peanut butter and syrup.

1 cup yellow corn meal
1 cup all-purpose flour (I substitute whole wheat flour for added fibre)
1/4 cup sugar or artificial Sweetener
4 teaspoons baking powder
1/2 teaspoos salt
1 cup milk (you might need to add an extra tablespoon or two if you use whole wheat flour)
1 egg, well beaten
2 Tablespoons vegetable oil

Preheat oven to 375*F. Mix dry ingredients together in a medium sized bowl. Add milk, egg and oil. Stir just until mixed. Spread in greased 9" pan / 1.8 L baking dish for 15- 20 minutes, until top is golden brown.

Peanut Butter Nuggets

Start with the old, then add some fibre. This is basically Mom's Peanut Butter Cookies, but I tweaked it a bit. They're good, in spite of having half the sugar, 50% more PBPs (Peanut Butter Proteins) and 100% more fibre. I had to add an extra egg so the cookie balls would stick together. Give 'em a try.

1/4 cup margarine
3/4 cup No Sugar-No Salt added Kraft Peanut Butter
1/2 cup lightly packed brown sugar
1/2 cup Splenda artificial sweetener
2 eggs
1 cup all-purpose flour
1/2 cup wheat germ
1/3 cup mini chocolate chips

Cream together margarine, peanut butter, brown sugar and Splenda. Add eggs, then flour and wheat germ. Lastly stir in chocolate chips. Shape into 24 balls, lightly flatten with a fork. Bake at 350 *F. for about 10 minutes, until golden brown.

Cinnamon Oatmeal Breakfast Pudding

This recipe is from my French magazine, "Madame" (the September issue). I reread it several times, thinking my French must be faulty... but no, it is indeed cooked oatmeal with an egg added. Being quite sceptical, I tried it, and was delightfully surprised. I was expecting scrambled eggs and oatmeal, but what I got was creamy, tasty porridge with a hint of cinnamon. What a great way to start the day. Now you can have your oatmeal, and some protein too! I'd advise assembling all the ingredients before you start, as once the water boils it goes quite quickly.

Per Serving:

1/2 cup/ 125 ml water
pinch of salt (1 ml/ 1/4 teaspoon for 4 servings)
1 Tablespoon/ 15 ml dried cranberries or raisins (optional)
1 egg
1 Tablespoon/ 15 ml (skim) milk
1/8 teaspoon/ .5 ml cinnamon
1/8 teaspoon/ .5 ml vanilla
1/3 cup/ 75 ml quick oatmeal (not instant)

1/3 cup (skim) milk
2 Tablespoons/ 30 ml chopped walnuts
1 teaspoon/ 5 ml sugar or Splenda to taste

Bring the water, salt and raisins (if desired) to a boil over high heat.

Whisk together the egg and milk. Add cinnamon and vanilla and mix well. Stir the egg mixture into the water. Reduce the heat to medium-low. Stir in the oatmeal. Simmer until the desired consitency is obtained, about 5 - 6 minutes, stirring occasionally.

Serve with 2nd amount of milk, walnuts and sugar/ sweetener as desired.

Rhubarb Spice Crunch Cake

This, as adapted, is like a coffee cake. It turned out moist and nicely spiced, with pieces of tart rhubarb throughout. A nice summer dessert for your fresh rhubarb. I don't think it would work well with frozen rhubarb, but you could try it and let me know how it goes!


1/2 cup margarine, softened
2 eggs
1/4 cup fat free, plain yogurt
1/2 cup milk
3/4 cup Splenda, artificial sweetener
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon each cloves, allspice, nutmeg, and salt
1 1/2 cups all purpose flour
1/2 cup wheat germ
2 cups raw rhubarb, cubed
1 tablespoon brown sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts

In large bowl, mix margarine, eggs and yogurt together.

In another bowl, mix flour, wheat germ, Splenda, baking soda, baking powder, salt and spices.

Add dry ingredients alternately with milk.

Stir in rhubarb, and spread into greased 9 X 13 " baking pan.

Mix brown sugar, second amount of cinnamon, and walnuts together; sprinkle evenly over the top.

Bake at 350 * F, for 20 minutes, or until lightly browned, and cake tests done in the center with a toothpick.