Hello, World!

December 5th, 2009



December 5th, 2009

You asked for it, so I’m delivering - the sister site to my original blog:

( http://www.diabeticpastrychef.com )

This new site is similar to my original site, as it contains great-tasting dessert recipes suitable for diabetics and those wishing to lower the carbs in their desserts.

But the recipes on this blog are made with organic ingredients and natural sweeteners such as agave nectar, stevia and Whey Low. They are as healthy as can be!


December 5th, 2009

I am busy testing delicious organic recipes and will post more soon.  Stay tuned!

My Method Of Baking

December 5th, 2009

I have something I’d like to share with you!

Through trial and error, I have developed a formula I call Neo-Carb Baking that produces tasty and healthier (than the original version) homemade baked goods for diabetics.

My techniques and formulas lessen (but not always eliminate!) sugar, “bad” carbs and saturated fats, while maintaining the satisfying tastes and flavors of your original recipes.  My approach is about the REDUCTION of the less healthful aspects of recipes; not the total elimination of them.

I posted my techniques, formulas and recipes on a diabetic Internet forum, where they were so well-received and popular, I decided to devote an entire blog to my experiments and results. This is all in an effort to help other fellow diabetics learn to bake, enjoy and not fear eating delectable homemade bakery items.

I promise to teach you how to bake treats that not only you will enjoy, but your whole family will, as well.

Here’s The Gist Of What I Do…

December 5th, 2009

I make my own low-carb flours, which I use to prepare pancakes, waffles and muffins. I keep the following on hand at all times: white flour, white whole wheat flour, whole wheat flour, soy flour, whole almonds and old-fashioned oats. I am continually adding new flours to my arsenal.

If I’m making muffins, I follow a traditional recipe that, for example, calls for 3 cups of flour. I look at my flours and might decide to mix 1 cup of white flour, 1 cup of whole wheat flour, and 1 cup of soy flour together. Occasionally, I use all whole wheat flour or any other mixture I prefer. I sometimes grind almonds to make almond flour or oats to make oat flour. I caution you not to use soy flour in your waffle or pancake batters, as it tends to stick too much to the griddles.

If a recipe calls for oil, I will typically use canola oil. If a recipe calls for butter, I will often use canola butter instead. Studies show coconut oil bodes well with diabetes, so I am beginning to incorporate it into some of my recipes with good results.

I purchase whole milk, and when baking (and elsewhere), I mix it with half water to make an approximate 2% milk. This cuts the carbs (as well as the price of the milk!) in half. There is no noticeable difference in taste from 2% milk.

These recipes call for natural sweeteners such as agave nectar, stevia and Whey Low.

All ingredients for these recipes are naturally organic!

These recipes are not the final word. They are here to get you to think outside the box. To get you to experiment with the dessert recipes you come across, until you obtain a level of control that is comfortable to you, your health and taste buds. This can be achieved by portion monitoring, lowering the recipe ingredients that adversely affect your health, and by adding or substituting those that help.

Please use your own discretion and seek the advice of your licensed healthcare provider.

Chocolate Chip Cookies

December 4th, 2009

2 cups white flour
2 cups blended flour (your choice)
1 1/2 tsps baking soda
1/2 tsp salt
2 sticks butter, sliced
2 cups Whey Low Gold (brown sugar replacement)
2 large eggs
2 Tbsp water
1 tsp vanilla extract
18 ounces semi-sweet or sugar-free chocolate chips
1 cup pecans or walnuts, chopped

In medium bowl, sift together flours, baking soda and salt;set aside. 

In electric mixer, on medium speed,  beat together the butter and Whey Low for approximately 4 minutes.  Scrape down the sides of the bowl with a rubber spatula, and add the eggs, water and vanilla. Beat until combined, about 1 minute.  Lower the mixer speed to low and gradually add the dry ingredients until combined, about 1 minute. Add the chocolate chips and pecans and mix for an additional 1 minute until thoroughly combined.

Drop by medium cookie scoop onto greased cookie sheets, evenly spaced, 9 cookies to a sheet.  Bake in preheated 350 degree oven until golden brown aprroximately 20 minutes. Remove pans from the oven and allow to cool on baking sheets for 30 minutes. 

 Yield: 2 dozen cookies.

Donut Muffins

December 4th, 2009

1 cup all-purpose flour
1 cup King Arthur’s whole grain flour blend
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup Whey Low Granular D
1/3 cup trans-fat free shortening
2 eggs
1 tsp vanilla extract
3/4 cup milk
1/2 cup walnuts, chopped
1/4 cup butter, melted
1/4 cup cinnamon-sugar

Sift together the flours, baking powder, salt and nutmeg; set aside.  In large bowl, beat Whey Low with shortening.  Add eggs and vanilla; beat well.  Add dry ingredients, milk and walnuts and stir until combined.  Pour into greased muffin tins and bake at 400 degrees for approximately 17 minutes or until toothpick inserted in center comes out clean.  Remove from oven and let cool slightly.  Brush tops with melted butter and sprinkle cinnamon sugar on top. Serve warm with canola butter.  Yield: 1 dozen

Note:  Cinnamon-sugar can be made by combining 1/4 cup Whey Low Granular D with 1 tsp or more (to taste) of cinnamon.

Danish Pastry Apple Bars

October 15th, 2009

Pastry Ingredients:

1 cup trans-fat-free shortening
1 1/4 cup white all-purpose flour
1 1/4 cup whole wheat pastry flour
1 tsp salt
1 egg, separated

 Filling Ingredients:

1 cup old-fashioned oats
8 to 10 cooking apples, peeled, cored and sliced
1 cup Whey Low D
1 tsp cinnamon
1/3 tsp nutmeg
butter, optional

Glaze Ingredients:

1 tbsp. water
1 cup Whey Low Powder (powdered sugar alternative not Whey Low granular)
1/2 tsp vanilla extract

Pastry Directions:

In medium bowl, cut shortening into flours and salt.  Add enough milk to egg yolk to measure 2/3 cup.  (Set aside egg white to be brushed on top of pastry).  Blend together with fork and pat into two equal disk shapes; place one disk between two large pieces of plastic wrap and roll with rolling pin to fit ungreased 11″ x 17″ jelly roll pan. Place pastry inside pan.

Filling Directions:

Sprinkle bottom crust evenly with oats.  Evenly arrange apple slices over oats.  Combine Whey Low, cinnamon and nutmeg.  Sprinkle evenly over apples. At this point, you may dot with butter, if using.

Roll out remaining dough between two pieces of plastic wrap.  Remove top wrap and invert pastry on to top of apples.  Remove remaining wrap and cut several slits in top of pastry.  Pastry can be sealed by pinching edges or may be left unsealed.  Beat egg white until frothy and brush over top crust.  Bake in preheated 350 degree oven for 1 hour or until top crust is golden brown.

Glaze Directions:

Combine all ingredients.  Drizzle over top of bars while still warm.  Cool and cut into bars.  Yield: 24 servings.

Raisin Bran Muffins

October 11th, 2009

1 cup white all-purpose flour
1 cup white whole wheat flour
1/2 cup oat flour
1 cup Whey Low D
1 1/2 tsp salt
2 cups buttermilk
2 eggs
1/2 cup canola oil
5- ozs Organic Raisin Bran
additional raisins, optional

In medium mixing bowl, combine dry ingredients.  In separate bowl, combine wet ingredients.  Make well in center of dry ingredients and add wet ingredients.  Combine just until mixed.  Fill greased muffin cups about 2/3 full.  Bake in preheated 375 degree oven approximately 15 minutes or until toothpick inserted in center comes out clean.

Yield:  3 dozen

Banana Bread With Yogurt

October 10th, 2009

1/2 cup butter, softened
1  cup Whey Low D
2 eggs, beaten
1/2 cup plain yogurt
2 bananas, mashed
1 tsp vanilla extract
1/2 cup white all-purpose flour
1/2 cup white whole wheat flour
1/2 cup soy flour
1/2 cup oat flour
2 tsps baking powder
1 tsp baking soda
1 cup toasted walnuts or pecans, chopped

Cream butter and Whey Low in mixing bowl with electric mixer until light and fluffy.  Add eggs, yogurt, bananas and vanilla; mix well.  Add flours, baking powder and baking soda; mix well. Stir in nuts.  Pour into a greased 5×9-inch loaf pan.  Bake in a preheated 350 degree oven for 55 minutes or until loaf tests done by inserting a toothpick in the center which comes out clean.  Cool in pan for 10 minutes before inverting onto wire rack to cool completely.