The Diabetic Pastry Chef - Goes Organic

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
milk
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.

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

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.