Linda Wilson asked:


Are you promising yourself to start the new year on a healtier note?  Maybe you or a loved one have recently been diagnosed as a diabetic or perhaps you just wish to cut down on the sugar in your family’s diet.  Here are some cookie recipes for you to try.  I was diagnosed with type 2 diabetes when I was sixty.  I experiment with sugar-free recipes all the time.  My 4-year-old granddaughter loves to help me in the kitchen.  I find that she loves eating the sugar-free cookies the same as the “sugar” ones.  If you start the kiddos out on less sugar while they are young, you are doing them a big favor and they won’t even realize they are eating healthier.  The Sugarless Bananan-Oatmeal Cookies are good to start with.  The bananas add moisture (a problem in sugar-free baking) and natural sweetness.  jNo Sugar Added Oatmeal-Raisin Cookies are also a good cookie as the oatmeal adds some moisture and the raisins add natural sweetness.

 SUGARLESS BANANA-OATMEAL COOKIES

3 bananas, mashed

2 cups uncooked quick-cooking oats

1/2 cups raisins

1/3 cup butter, melted

1/4 cup fat-free milk

1 tsp vanilla extract

In a large mixing bowl, mix all ingredients together, beating well.  Let mixture set for 5 minutes for oats to absorb moisture.   Drop by teaspoonfuls onto ungreased cookie sheets.  Bake at 350 degrees for 15 to 20 minutes.  Let stand for 1 minute before removing from cookie sheet.  Remove to wire racks to cool.

Note:  Use medium to large ripe bananas.  Using small or barely ripe bananas will make your cookies dry.  If your bananas are small, use 3 1/2 to 4.

NO SUGAR ADDED OATMEAL RAISIN COOKIES

2 eggs or 1/2 cup egg substitute

1/2 cup canola oil

1 tsp. vanilla extract

1 tsp. ground cinnamon

3 tsp. baking powder

5 packets Sweet ‘N Low (or your favorite sugar-substitute packets)

1/2 cup milk

1/2 tsp. salt

3/4 cup flour

2 cups raw oats

1/2 cup raisins

Beat together the eggs, oil, vanilla, milk, cinnamon, baking powder, salt and Sweet ‘N Low.  Add flour and mix thoroughly.  Add raisins and oats.  Mix well and drop by spoonfuls onto cookie sheet that’s been sprayed with vegetable oil spray.  Bake 25 minutes.  Cool slightly before removing from cookie sheet.  NOTE:  These cookies freeze well.

Enjoy!

Linda Wilson asked:


Are you promising yourself to start the new year on a healtier note?  Maybe you or a loved one have recently been diagnosed as a diabetic or perhaps you just wish to cut down on the sugar in your family’s diet.  Here are some cookie recipes for you to try.  I was diagnosed with type 2 diabetes when I was sixty.  I experiment with sugar-free recipes all the time.  My 4-year-old granddaughter loves to help me in the kitchen.  I find that she loves eating the sugar-free cookies the same as the “sugar” ones.  If you start the kiddos out on less sugar while they are young, you are doing them a big favor and they won’t even realize they are eating healthier.  The Sugarless Bananan-Oatmeal Cookies are good to start with.  The bananas add moisture (a problem in sugar-free baking) and natural sweetness.  jNo Sugar Added Oatmeal-Raisin Cookies are also a good cookie as the oatmeal adds some moisture and the raisins add natural sweetness.

 SUGARLESS BANANA-OATMEAL COOKIES

3 bananas, mashed

2 cups uncooked quick-cooking oats

1/2 cups raisins

1/3 cup butter, melted

1/4 cup fat-free milk

1 tsp vanilla extract

In a large mixing bowl, mix all ingredients together, beating well.  Let mixture set for 5 minutes for oats to absorb moisture.   Drop by teaspoonfuls onto ungreased cookie sheets.  Bake at 350 degrees for 15 to 20 minutes.  Let stand for 1 minute before removing from cookie sheet.  Remove to wire racks to cool.

Note:  Use medium to large ripe bananas.  Using small or barely ripe bananas will make your cookies dry.  If your bananas are small, use 3 1/2 to 4.

NO SUGAR ADDED OATMEAL RAISIN COOKIES

2 eggs or 1/2 cup egg substitute

1/2 cup canola oil

1 tsp. vanilla extract

1 tsp. ground cinnamon

3 tsp. baking powder

5 packets Sweet ‘N Low (or your favorite sugar-substitute packets)

1/2 cup milk

1/2 tsp. salt

3/4 cup flour

2 cups raw oats

1/2 cup raisins

Beat together the eggs, oil, vanilla, milk, cinnamon, baking powder, salt and Sweet ‘N Low.  Add flour and mix thoroughly.  Add raisins and oats.  Mix well and drop by spoonfuls onto cookie sheet that’s been sprayed with vegetable oil spray.  Bake 25 minutes.  Cool slightly before removing from cookie sheet.  NOTE:  These cookies freeze well.

Enjoy!

Diane Palmer asked:


If you have been diagnosed with any kind of digestive issue, such a celiac disease or a sensitivity to wheat gluten, then you know how tough it can be to eat like everyone else.

But if you get yourself prepared, and accept the fact you need to eat like this to take care of your body and your health, then you will be amazed at the results.

If you don’t like to cook or bake, then there are many products on the market now, that are instant mixes for breads, cereals, muffins etc. This has changed a lot since I had to go looking for gluten free foods back in 1992, when the only option was this tiny health food store in my home town, that had very little gluten free, and what they did have was horrible and dried up tasting. As if I wasn’t depressed enough!

But now, studies have found that up to 15% of the North American population are sensitive to wheat gluten and need to find alternatives to feel their best.

The market has answered the call, and now there are many health food stores in most towns, and even the larger grocery stores have a health food department in them, for everything from gluten free, to dairy free and nut free. The choices are much better than they used to be, and even restaurants are offering gluten free alternatives.

If you like to cook or bake, then you should stock your pantry with some basics, for those days you just want to whip up a great batch of biscuits, muffins or pancakes etc.

Here is an example of a great, gluten free, flour mix to keep on hand in a large plastic tub with a good lid.

2 cups rice or millet flour

2/3 cup potato starch

1/3 cup tapioca flour

1-2 tsp. of xanthan gum (this glues it all together, you must have this)

this is just one combination of gluten free flour, there are many more out there, experiment, and once you find something you really like, write it down.

gluten free living

 

Linda Wilson asked:


Just because a person is diabetic or has to watch their sugar intake, doesn’t mean they can’t enjoy some good desserts, too.  This pie recipe is a perfect example of a delicious pie that can fool even the most sugar-addicted.  My husband is a sugar addict and refuses to eat desserts that he knows are sugar-free.  When my granddaughter and I made this pie, we cut him a slice without him knowing it was sugar-free.  He talked about how good it was and wanted a second piece.  He couldn’t believe it when my granddaughter told him it didn’t have any sugar in it.  He thought she was teasing him.  So if you have someone who thinks they don’t like “sugar-free” desserts, try this recipe on them.  It is also a good recipe for children who are diabetic.  They will love the taste and it has the consistency almost like a brownie so it isn’t messy.

CHOCOLATE CHIP-PECAN PIE

9-inch unbaked pastry shell

1/2 cup butter, softened

2 eggs, beaten

2 tsps vanilla extract

1 cup Splenda

2 pkts Stevia*

1/2 cup all-purpose flour

1 cup sugar-free chocolate chips**

1 cup chopped pecans

Sugar-free frozen whipped topping, thawed

In a small mixer bowl, cream the butter.  Add eggs and vanilla to better and cream together well.  Add Splenda, Stevia, and flour to creamed mixture and mix in well.  Stir in the chocolate chips and pecans.  Spread into the prepared pastry shell.  Bake at 350 degrees for 45 to 50 minutes or until the top is golden.  Cool approximately 45 to 1 hour before cutting but serve while still warm.  Top with the whipped topping to serve.

*Stevia is an artificial sweetener.  It is not often found in grocery stores but at health food stores and pharmacies.  If you cannot find it in your area, add an extra tablespoon of Splenda.

**I used Hershey’s Sugar-Free chocolate chips.  They are quite good.

 Enjoy!

Linda Wilson asked:


For diabetics or others watching their sugar-intake, here are three great cake ideas.  And the best part is that non-diabetics will also enjoy these tasty treats.  No need to make a diabetic cake and a regular cake when you serve these recipes.  These cakes are great for children who are diabetic or are on sugar-restricted diets,too.  Try our Tasty Pineapple Cake, Banana Split Cake or Peach Cake today and give your family and friends a no-sugar-added treat.

TASTY PINEAPPLE CAKE

1/2 cup salt-free butter

2 1/4 cups Equal Sugar-Lite, divided

2 eggs or 1/2 cup egg substitute

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup fat-free milk

4 slices unsweetened canned pineapple, drained on a paper towel

non-stick vegetable cooking spray

1/2 cup unsweetened pineapple juice

Preheat oven to 350 degrees.  Spray a 6-cup Bundt pan with cooking spray and set aside.

In a large mixing bowl, combine butter and 2 tablespoons Equal until light and fluffy.  Add remaining Equal, except for 1 tablespoon.  Add eggs, 1 at a time, beating well at medium speed of an electric mixer.  Combine flour, baking powder, baking soda, and salt.  Add to the creamed mixture alternately with milk, beginning and ending with the flour mixture.  Beat at low speed after each addition.  Cut pineapple into 1/2-inch pieces and gently fold into the batter.  Spoon batter into the prepared Bundt pan.  Tap down to remove air bubbles.  Bake 45-50 minutes or until a wooden toothpick inserted in the center comes out clean.

While cake is baking, combine pineapple juice and the reserved 1 tablespoon Equal.  Stir well to be sure Equal is dissolved.  When cake is removed from the oven, immediately pour mixture over the cake.  Let cake stand in pan for 5 minutes.  Remove from pan and cool on a wire rack.

12 servings.  Each serving equals about 130 calories, 17 g carbs and 3 g protein

BANANA SPLIT CAKE

Crust:  2 cups graham cracker crumbs

1 stick unsalted butter, melted

Filling:  3 small pkgs sugar-free vanilla pudding mix

3 cans fat-free evaporated milk

Topping:  2 medium bananas, sliced

1 large can crushed pineapple in its own juice

1 carton sugar-free whipped topping

3 tbsp chopped walnuts or pecans

3 tbsp sugar-free chocolate syrup (I recommend Russel Stover brand)

Mix pudding and milk together until thickened.  Chill in the refrigerator while making the crust.  To make crust, mix graham crackers and butter together and press onto the bottom of a 9 x 13-inch pan.  Remove filling from refrigerator and spread over top of crust.  Add topping ingredients one at a time in the order listed.  Refrigerate until serving time.

PEACH CAKE

1 box sugar-free white cake mix

1 1/4 cups water

1/3 cup canola oil

3/4 cup egg substitute

1 small box sugar-free peach gelatin

Preheat oven to 350 degrees.  Lightly spray a 9×13-inch baking pan with non-stick vegetable spray.  In a large mixing bowl, beat together cake mix, water, oil, egg substitute and dry gelatin with electric mixer, on low speed, about 30 seconds until blended.  Increase speed to medium and beat two minutes longer.  Pour batter into prepared pan.  Bake 35-40 minutes until lightly browned and a toothpick inserted in the center comes out clean.  Remove from oven and cool until barely warm.  Lay a fancy paper doily on top of cake and sprinkle with sugar-free powdered sugar to decorate.

To make sugar-free powdered sugar:

Put 3/4 cup of Splenda Granular and 2 tablespoons cornstarch in a blender and blend until it is a very fine powder.  0 grams of sugar and only 4 carbs per tablespoon.

Enjoy!