Do you have a whole foods markets near you? I find it easily at the whole foods market or the Community Whole Foods Market. Check the internet for whole foods markets in your area.Quote:
Originally Posted by Abby5
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Do you have a whole foods markets near you? I find it easily at the whole foods market or the Community Whole Foods Market. Check the internet for whole foods markets in your area.Quote:
Originally Posted by Abby5
Baked bread in 1994....using a bread machine lol
No don't have either of those near me. Closest Whole Foods is Oakville or Avenue rd both take me over an hour to get to:( But in the fall A Whole Foods is opening up in my City!! I guess I will be buying flour from them:)Quote:
Originally Posted by hollyquaiscer
I love Whole Foods, so many great things there. I'm happy you are going to get one in your area soon.
Since it's not too hot on the east coast today, I'll make some raspberry muffins (as well as the No Bake PB Treats & Rocky Road Squares) :)
One of my SIL's found out she has diabetes so I googled "diabetic desserts" and came a across a chocolate cake recipe. I have since made it with even less sugar than the recipe called for and unsweetened apple sauce instead of the canola oil. It was really good :P. Plus I got to finally put to use my grandmas handmade doilies;)
http://i14.photobucket.com/albums/a3...dy/photo-8.jpg
Looks amazing! Can I have that modified recipe please? :) My fiancé is diabetic and every now and then it'd be nice for him to have a sweet or two.Quote:
Originally Posted by harbie
Sure. This is the even more "diabetic friendly" version I just made this AM:PQuote:
Originally Posted by alicia
- 1.5 cup plus 4 tablespoons whole-wheat pastry flour* I used just regular Whole Wheat flour
- 1/4 cup granulated sugar* I'm going to try it next time with Baking Splenda
- 2/3 cup unsweetened cocoa powder
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup nonfat buttermilk, (see Tip)
- 1/4 cup lightly scooped light brown sugar* I didn't pack it at all
- 2 large eggs, lightly beaten
- 4 tablespoons UNSWEETENED APPLESAUCE
- 2 teaspoon vanilla extract
- 1 cup hot strong black coffee
- Confectioners' sugar, for dusting
- Preheat oven to 350°F. Coat 2 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.
- Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Divide the batter into the prepared pans.
- Bake the cake until a skewer inserted in the center comes out clean, 25 to 27 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.
I took 1 pk of sugar free vanilla instant pudding and mix a bit of reduced fat cool whip (which I found in a triffel recipe for diabetics) and put a small amount between the layers and added blueberries and raspberries on top of that layer.
http://i14.photobucket.com/albums/a3.../photo-9-1.jpg
NOTE: I put the icing sugar on too soon and it kinda melted. I was in a hurrey ;)
I know quite a few diabetic people and those cakes look great.
Last thing I baked what rhubarb muffins. Gave some to my neighbour who keeps giving me baby boy clothes as her little guy outgrows them.
Thank you so much for the recipe. I will let you know how it turns out when I make it :)
harbie!! No fair, I came in here to post about my chicken meat pie ( that didn't turn out quite right) and once I saw those cakes I almost forgot to post! They look so yummo!
Ok so back to the FAIL. I bought this box of pie crust mix that said Gluten free, so I checked the ingredients, and was a tad bothered by the salt, but I went ahead. Instead of adding fat I used the unsweetened applesauce, and egg white for the eggs.
It rolled surprisingly well, I filled it with my DD's favourite chicken stew that I make, and baked.
Well after 30 min or so it was still very very white! ( the downside of rice flour eh?) I cooked a bit more, tried to brush some of the egg white on top hoping to brown it a bit, but nothing happened! ( lol) If anything it looked like it made it harder!!
So always the optimist, I took a serving today, and I really, really tried to like the crust, but found myself scooping the stew out and leaving the crust! I have used regular pie crust mixes in the past and they are flaky and delicious.
You win some you lose some I guess.
It looked ok in the pic, but don't be fooled! lol
vegan gluten free cupcakes with frosting:) I was bad and had 2:eek:
Hey koala, sounds like yum, This is my favorite dish, please tell me the recipe, I also made it today.
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The downside of a lot of gluten free baking for sure. there are so many other floours available these days, I rarely use rice flour by itself anymore. Things just taste terrible with it, and IT NEVER BROWNS, not even when you make a piece of toast.Quote:
Originally Posted by walkonby
Going to make some more bread today and some jamacian patties. I will post a picture if I have time.