Author: Anne Marie

Whole Wheat Drop Biscuits

Serves12
By: https://www.wellplated.com/

Ingredients

  • -1/4 cup cold butter
  • -I cup all purpose flour
  • -1 cup of whole wheat pastry flour or regular whole wheat flour
  • -1 tablespoon baking powder
  • -1/2 teaspoon salt
  • -1 cup milk
  • -3 tablespoons plain Greek yogurt
  • -1 teaspoon honey
  • ****Optional additions
  • -grated Parmesan and fresh chives
  • -shredded cheddar

Instructions

  1. 1. Place rack in centre oven and preheat to 450 degrees. Line a large baking sheet with parchment.
  2. 2. Dice butter into small pieces and place in the freezer while you assemble the other ingredients.
  3. 3. In a large mixing bowl, whisk together all purpose flour, whole wheat pastry flour, baking powder and salt. If using herbs, add them now.
  4. 4. Scatter cold butter over top of flour mixture and cut in the butter until it resembles course crumbs.
  5. 5. Pour milk mixture over dry ingredients a little at a time, stirring with a rubber spatula between additions. If adding cheese, add it slowly as you add the milk.
  6. 6. Drop the batter by spoonfuls on to prepared baking sheet. A muffin or ice cream scoop works well for this.
  7. 7. Bake for 10 to 13 minutes or until the tops are golden brown and spring back lightly when touched.

Nora’s Blueberry Peach Crisp

Serves 8

  • 6 cups (1.5 litres) of peeled and sliced peaches
  • 2 cups (500 ml) blueberries
  • ¼ cup (50 ml) white granulated sugar
  • 1 Tbsp. (15 ml) cornstarch
  • 1 cup (250 ml) all-purpose flour
  • 3/4 cup (175 ml) large flake oats
  • 1/3 cup (75 ml) dark brown sugar
  • 1/2 cup (125 ml) cold butter cut into pieces
  • 1/2 tsp. cinnamon (optional) 1/2 cup (125 ml) sliced almonds

*frozen peaches work very well

1. Place peaches in a mixing bowl with the blueberries.

2. Add the sugar and cornstarch and stir gently until combined.

3. Place mixture into a lightly greased shallow oven-proof dish.

4. To prepare the topping, place the flour, oats, butter, brown sugar and cinnamon (if using) in a bowl. Using your fingertips, mix together until crumbly.

5. Stir in nuts and spoon topping evenly over fruit mixture.

6. Place in a preheated 375F (190C) oven and bake uncovered for 40 -45 minutes or until topping is light golden and the fruit mixture just starts to bubble around the edges. Serve warm with vanilla ice cream.

Cherry Almond Muffins

  • 1 1/4 cups of rolled oats
  • 1/2 cup almond flour
  • 1/2 cup gluten free all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil
  • 2 tablespoons almond milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1 cup fresh or frozen pitted cherries, quartered
  • 1/4 cup raw chopped almonds
  1. Preheat oven to 350 degrees and line a 12 muffin tin with paper liners.
  2. In a medium bowl, whisk together rolled oats, almond flour, flour, baking powder, cinnamon, baking soda, cardamon and salt.
  3. In a small bowl, stir together apple sauce, maple syrup, coconut oil, almond mild, vanilla and lemon juice. Add wet ingredients to dry ingredients and stir to blend well.
  4. Fold in cherries and almonds. Fill each muffin cup with 1/3 cup of batter.
  5. Bake for 27 to 28 minutes or until toothpick comes out clean and edges are browned. Let muffins cool in pan for 10 minutes and then let cool on rack until completely cool.

SUPER-SEED SQUARES

Ingredients

  • 1/3 cup tahini
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • cup unsweetened shredded coconut
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup chia seeds
  • 1/4 cup of hemp hearts
  1. Preheat oven to 325°F. Line
    an 8-inch square baking pan
    with parchment paper,
    extending paper over edges.
    Coat parchment and pan sides
    with cooking spray.
  2. In a small saucepan
    combine tahini and honey.
    Cook over medium 2 minutes,
    stirring until just mixed and
    warmed. Remove from heat;
    stir in vanilla and salt.
  3. In a large bowl combine
    remaining ingredients. Add
    tahini mixture; stir until evenly
    coated. Press mixture firmly
    into prepared pan.
  4. Bake 30 to 35 minutes
    or until golden. Let cool
    completely in pan on a wire
    rack. Use parchment to lift
    from pan; cut into squares.
    Makes 25 squares.
    TO STORE Place cooled bars
    in an airtight container.
    Refrigerate up to 1 week.
    PER SQUARE 110 cal., 9 g
    fat (3 g sat. fat), O mg chol.,
    27 mg sodium, 7 g carb., 2 g
    fiber, 4 g sugars, 3 g pro.

Gingerbread Cupcakes

Serves: 12 cupcakes

Source: Once Upon a Chef, Weeknight, Weekend

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1/2 cup of butter at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup unsulphured molasses
  • 1/2 cup milk

Instructions

  1. Preheat oven to 350 and line 12 cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices.
  3. Cream butter with granulated and brown sugar on medium until light and fluffy for about 2 minutes. Beat in the egg, and then molasses until smooth, for about 30 seconds.
  4. With mixer on low speed, beat in one-third of the flour mixture followed by half of the milk. Add another third of flour mixture followed by remaining half cup of milk and then add remaining flour.Scrape down the bowl and beat again until the batter is combined. The mixture may look a bit curdled, but that is okay.
  5. Spoon batter into the prepared pans, filling each cup about three-fourths full.
  6. Bake for 20 to 22 minutes until the centre comes out clean. Cool in the pan for about 10 minutes and and then transfer to cool completely.
  7. Ice with cream cheese frosting

Cream Cheese Frosting

  • 1/4 cup soft butter
  • 1 8 ounce (250 gram) block of cream cheese
  • 1 cup sifted icing sugar
  • 1/2 teaspoon vanilla
  1. Beat butter and cream cheese until smooth. Beat in icing sugar and vanilla.

Coconut Oil Spelt Pie Crust

Serves: 2 crusts

Source: Alternative Flour Cookbook

Ingredients

  • 2 1/2 cups whole grain spelt four
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup refined coconut oil, soft but not melted
  • 1/2 cup ice water

Instructions

  1. Whisk together flour, sugar and salt.
  2. Cut coconut oil into flour mixture.
  3. Add ice water but not the ice, 1 tablespoon at a time, using a spatula or wooden spoon to combine.
  4. Once dough holds together form 2 disks.
  5. Roll out dough, one disk at a time between two sheets of parchment. Transfer to pie plate.

Flourless chocolate chip pecan cookies

Serves: 18 cookies

Source: Easy Diabetes Cookbook, by Mary Ellen Phipps

Ingredients

  • 2 cups coarsely chopped pecans
  • 1 cup gluten free rolled oats
  • 1/4 cup unsalted butter or coconut oil
  • 1/3 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees and line large baking sheet with parchment.
  2. In food processor, combine pecans and oats and process until a powder forms. Add butter and pulse until ingredients are well combined. Add maple syrup, cinnamon, salt, baking soda, vanilla and almond extract. Process ingredients another 20-30 seconds until dough forms.
  3. Remove blade from food processor and add chocolate chips by hand .
  4. Using a cookie scoop (1 tablespoon measure), scoop dough into balls and place on prepared baking sheet.
  5. Bake cookies for 12-14 minutes or until the tops are golden.
  6. Remove from oven and let cool for 5 minutes and then transfer cookies to wire cooling rack.

Toasted Walnut Brownie Bites

Serves: 30

Source: Naturally Nourished, Sarah Britton

Ingredients

  • 1 1/2 cups raw walnuts
  • 3/4 cup cocoa powder
  • 1/4 teaspoon sea salt
  • 2 cups of soft dates, preferably Medjool

Instructions

  1. Preheat oven to 350 degrees. Place walnuts on a rimmed baking sheet and toast until they are lightly coloured and fragrant, 7-10 minutes. Remove from oven and let cool.
  2. In a food processor, pulse the walnuts until they are finely ground. Add the cocoa and salt and pulse to combine.
  3. Pit the dates and add them to the running food processor, one at a time through the feed tube of the food processor. You should end up with a mixture that resembles cake crumbs, but when pressed will easily stick together. If the mixture does not hold together, add a few more dates.
  4. Roll the mixture into balls. Leftover balls will keep in the freezer up to a month.

No Bake Cashew and Coconut Energy Bars

Serves: 12 bars

Source: Mary Ellen Phipps, Easy Diabetes Cookbook

Ingredients

  • 1 cup raw cashews
  • 1 cup unsweetened coconut
  • 1/2 cup unsweetened nut or seed butter
  • 2 tablespoons maple syrup

Instructions

  1. Line and 8 inch baking pan with parchment.
  2. In a large food processor, combine cashews and coconut. Pulse 15 to 20 seconds to form a powder.
  3. Add nut butter and maple syrup and process until a dough paste is formed, scraping down the sides as needed.
  4. Spread the dough into prepared baking pan and cover with another sheet of parchment and press until flat.
  5. Freeze dough for 1 hour and cut into 12 bars.
  6. Canned be stored in refrigerator for up to 2 weeks or frozen for up to 6 months.

Flourless Chocolate Chip Pecan cookies

Serves: 18 cookies

Source: Mary Ellen Phipps, The Easy Diabetic Cookbook

Ingredients

  • 2 cups of coarsely chopped pecans
  • 1 cup of oats
  • 1/3 cup unsalted butter or coconut oil
  • 1/3 cup pure maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 375 and line a large baking sheet with parchment.
  2. In a food processor, combine pecans and oats. Process them until a powder forms. Add the butter and pulse until the ingredients are well combined. Add the maple syrup, cinnamon, salt, baking soda, vanilla and almond extract. Process the ingredients for 20-30 seconds, until a dough forms. Be careful not to over process.
  3. Remove blade from food processor and stir in chocolate chips by hand.
  4. Using a cookie scoop or 1 tablespoon measure, scoop the dough into balls and place the balls on parchment lined baking sheet.
  5. Bake for 12-14 minutes or until the cookies are set and the tops are golden
  6. Remove from oven and let them cool 5 minutes before transferring to wire rack.

Note: 1 cookie has 6 g of sugar and 2 g of protein.