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  1. #1
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    Leslie's Avatar
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    Default Specialty Recipes - low carb - low fat - diabetic etc.

    Please post any specialty recipes here. If we end up with enough that we feel like we need to split up the sections I can do that later.
    Leslie




  2. #2
    Expert Forum User The Ultimate London Mom!
    AuntPetunia's Avatar
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    Default Sugar Free Birthday Carrot Cake

    Haven't made it yet, but got sent this through babyfit and it sounded yummy! Sorry, no sugar free frosting to add to it.

    Ingredients:
    2-1/2 cups grated organic carrots
    2-1/2 cups organic apple juice
    1-1/2 cups organic raisins (or 3/4 cup raisins and 3/4 cup walnuts)
    2 cups organic whole-wheat flour
    1/2 cup unrefined organic coconut oil
    2 organic, cage-free eggs
    4 organic, cage-free egg whites
    1 tablespoon natural vanilla extract
    3/4 cup organic unsweetened applesauce
    1/2 cup raw organic wheat germ
    2 Tbsp baking powder
    1 Tbsp ground cinnamon

    Instructions:
    1. Preheat oven to 350 F. Line two 9-inch round cake pans with parchment paper, and spray with non-stick baking spray.
    2. Bring the carrots and 1 cup plus 2 tablespoons apple juice concentrate to boil in a medium saucepan.
    3. Lower heat and simmer until tender, about 15 to 20 minutes. Puree in a food processor until smooth.
    4. Add the raisins and pulse until finely chopped. Let mixture cool.
    5. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl.
    6. Add 1 1/4 cups apple juice concentrate, coconut oil, eggs, egg whites, and vanilla, and beat just until mixed. Fold in the carrot puree and applesauce.
    7. Pour the batter into the prepared cake pans.
    8. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Allow to cool for 5 minutes in the pans, then turn out onto wire racks to cool completely.
    9. When cool, frost with Cream Cheese Frosting.

    (Makes 1 double-layer 9-inch round cake)

  3. #3
    Junior Member JudyO's Avatar
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    Default Vegan Pumpkin Bread Recipe

    I originally found this on another forum years ago. I love this recipe. I only have one loaf pan, so I make half the recipe. I'm making one now, so I thought I'd post it here.

    Vegan Pumpkin Bread Recipe

    3 1/2 cups all-purpose flour
    2 cups dark brown sugar
    1/2 cup sugar
    2 cups pumpkin puree
    3/4 cup vegetable oil
    2/3 cup coconut milk
    2 teaspoons baking soda
    1 teaspoon salt
    1 teaspoon nutmeg
    1 1/2 teaspoons cinnamon
    1 cup toasted pecans, chopped

    1. Preheat oven to 350*F (175*C). Grease and flour two 8 x 4-inch loaf pans.
    2. In a large bowl combine the flour, brown sugar, sugar, pumpkin puree, oil, coconut milk, baking soda, salt, nutmeg and cinnamon, stirring until just mixed. Fold in nuts. Spoon batter into prepared pans.
    3. Bake 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Remove from oven and immediately wrap with tin foil. This is very important because it steams the bread to remove that gluten texture of most vegan breads.

    Makes two 8 x 4-inch loaves.

  4. #4
    Senior Member Greenwaves's Avatar
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    Default GF & DF Pumpkin Cookies

    For all the Gluten Free, Dairy Free and/or Processed Sugar Free people on here...I found this recipe and tried it tonight...YUM!!!

    Pumpkin Cookies

    Ingredients:
    1 teaspoon baking soda
    1 teaspoon baking powder (GF)
    1 teaspoon cinnamon
    1 cup rice flour
    3/4 cup potato starch flour
    1/2 cup crisco
    3/4 cup honey
    1 teaspoon vanilla
    1 cup pumpkin
    1/2 cup nuts

    Directions:
    Preheat oven to 350-degrees. Sift dry ingredients together.
    Cream shortening and honey together. Add vanilla and pumpkin.
    Add dry ingredients and nuts. Beat until smooth.
    Shape cookies into 1-inch balls and place on a greased cookie sheet. Press flat with fork.
    Bake for 9 to 12 minutes.
    Yield: 36 Servings
    Note: These cookies are very moist with a nice flavour, but must be handled carefully as they have a tendency to crumble.

    April 14, 2001-May 05, 2001
    April 29, 2015

  5. #5
    Expert Forum User
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    Default

    Those sound good. I found this and it sounds like a gluten free version of those. Hoping to try. Recipe for a Gluten Free Life by Mrs. G.F.: Apple Quinoa Muffins - Quick and Easy

  6. #6
    Senior Member Greenwaves's Avatar
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    Default

    Raw Brownies

    1 cup Ground pecans
    1 cup dates (not soaked)
    cup cocoa powder
    1 tsp agave nectar (I used maple syrup)

    Icing:
    1 tbsp coconut oil
    1 tbsp avocado
    1 tbsp agave nectar (I used maple syrup)
    tbsp cocoa powder


    Process the brownie ingredients.
    Press into a pan.
    Now process the icing ingredients.
    Spread onto brownies.
    Refrigerate for at least 10 minutes.
    Enjoy.

    April 14, 2001-May 05, 2001
    April 29, 2015

  7. #7
    Senior Member Greenwaves's Avatar
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    Default

    Rawsome Mud Pie

    1 cup almonds (soaked for 45 minutes)
    1 cup walnuts (soaked for 45 minutes)
    2 cups pitted dates
    2-3 tbsp cocoa powder
    2 tsbp vanilla extract
    1-2 tbsp hemp seeds (optional)
    1-2 tbsp flax seeds (optional)

    Drain the soaked nuts, add them to the food processor, and process them into a fine meal. Slowly add the remaining ingredients (adding the dates a few at a time) until the mixture is well-combined and forms a nice ball.
    Transfer mixture to a pretty plate and shape with your hands.
    Garnish if you like (I suggest using a garnish...I like using Kiwi).
    Enjoy!

    April 14, 2001-May 05, 2001
    April 29, 2015

  8. #8
    Senior Member Greenwaves's Avatar
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    Default

    Chocolate Banana “Ice Cream“ Cupcakes

    5-6 medium-sized ripe bananas
    1 1/4 cup unsalted natural nut butter
    1/2 cup honey
    1/4 cup unsweetened cocoa powder

    Put all ingredients in food processor and process until smooth.
    Line muffin pan with muffin cups lightly greased.
    With spoon, scoop batter into muffin cups.
    Place in freezer and let freeze for at LEAST 2 hours.
    When ready to eat, remove from freezer and let thaw for 10 minutes to soften slightly.
    Enjoy!

    April 14, 2001-May 05, 2001
    April 29, 2015

  9. #9
    Senior Member Greenwaves's Avatar
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    Default

    Rice Pudding

    3/4 cup Short Grain Rice
    1 1/2 cup Water
    1/2 tsp Salt
    2 cup Soy or Nut Milk
    1/3 cup Light Agave Nectar or Honey
    2 tbsp Tapioca Starch or Arrowroot Flour
    1 1/2 tsp Vanilla

    In a 2 quart saucepan, combine the rice, water and salt.
    Cover and cook for 40 minutes, or until the rice is very tender and water is mostly absorbed.
    Add 1 1/2 cup of the milk and the agave nectar or honey.
    Cook stirring once over medium heat.
    Dissolve the tapioca starch or arrowroot flour in the remaining 1/2 cup of milk.
    Add to the rice mixture.
    Bring the rice mixture to a boil and stir over medium heat for 3 minutes, or until the mixture thickens.
    Boil for 1-2 minutes after the mixture comes to a boil.
    Remove from heat and let cool for 20-30 minutes.
    Stir in Vanilla.
    Serve warm or chilled.
    Cover and refrigerate for up to 5 days.
    Enjoy!

    April 14, 2001-May 05, 2001
    April 29, 2015

  10. #10
    Senior Member Greenwaves's Avatar
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    Default

    Butter Tart Pie

    Basic Pie Crust
    1 cup quinoa flour
    cup tapioca flour
    tsp ground cinnamon (optional)
    cup butter, melted and slightly cooled
    1 tbsp water

    Preheat the oven to 350F.
    Combine the quinoa and tapioca flours, and cinnamon if using.
    In a medium bowl mix well.
    Blend in the melted butter.
    Add the water and use your hands to form a soft dough.
    Press evenly into a lightly greased 9 inch pie plate.

    If baking the shell empty, bake on the center oven rack for 10 to 12 minutes.
    Allow to cool completely before adding a filling.

    If baking a filled, bake according to the original recipe instructions, covering with foil if the edges become dark.
    If using a liquid filling such as fruit, prebake the crust for 7 to 8 minutes prior to filling and baking.


    Butter Tart Filling
    1/4 cup raisins
    1/2 cup (125 ml.) brown rice syrup
    1/4 cup (60 ml.) agave nectar
    2 Tbsp. (30 ml.) organic cornstarch
    2 Tbsp. (30 ml.) coconut oil, melted
    1 tsp. (5 ml.) pure vanilla extract
    2 tsp. (10 ml.) brandy or rum (or use 1 more tsp. vanilla)
    2 Tbsp. (30 ml.) ground chia seeds
    1/4 tsp. (1.5 ml.) baking powder
    In a medium bowl, whisk together the brown rice syrup and agave nectar with the cornstarch until the mixture is smooth.
    Whisk in the melted coconut butter, vanilla, brandy.
    Add the baking powder last and mix quickly just to blend.
    Divide the mixture equally among the tart pans so the pans are about 1/2 - 3/4 full (you may have a bit of filling left over–it makes a nice topping over ice cream or pancakes).
    Bake 25-30 minutes at 325 F (170 C) in preheated oven, turning about halfway through to ensure even baking.

    The tarts are ready when the filling appears foamy on top and bubbles a little onto the sides of crust in the pans.

    It will begin to brown on top but will still appear quite liquid when you jiggle the pans; this is as it should be.

    Remove the pie carefully from the oven and allow to cool to room temperature, then refrigerate until firm.

    April 14, 2001-May 05, 2001
    April 29, 2015

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