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Sugar Free Recipe: Whole Wheat Muffins

By Kyle Eslick | Filed Under Sugar Free

Here is a good recipe for whole wheat muffins that is also sugar free.   Enjoy!

Sugar Free Whole Wheat Muffins Recipe

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flax seeds
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 ripe banana, smashed
  • 1 cup non-fat soymilk
  • 2 tablespoons vegetable oil
  • 1 cup frozen blueberries
  • 1/2 cup walnuts (optional)

Directions:

  1. Preheat oven to 400*F.
  2. Mix dry ingredients together.
  3. In a separate bowl, smash banana and whisk in soymilk and oil.
  4. Pour wet ingredients into flour mixture, mixing until fully moistened but still a bit lumpy.
  5. Once combined, stir in frozen blueberries and the walnuts(you can also substitute almonds or pecans if you prefer).
  6. Spoon the muffin mixture into muffin tin, to about 2/3 full.
  7. Bake 18-20 minutes or until tops are golden brown.

[Recipe Courtesy of Recipe Zaar]

Dairy Free Recipe: Cheesy Garlic Bread

By Kyle Eslick | Filed Under Dairy Free

Here is a recipe that looks so good that I had to share it here.   If you give it a try, let us know how it turned out in the comments below!

Dairy Free Cheesy Garlic Bread Recipe

Ingredients:

  • 2 c Water or Almond Milk
  • 1/4 c Nutritional yeast flakes
  • 1/3 c quick grits or cream of rice
  • 1/4 c tahini
  • 1-2 cloves garlic, crushed
  • 2 ts salt
  • 3 drops yellow food coloring
  • 4 tb Better Batter Gluten Free Flour
  • 3 tb Fresh lemon juice
  • 1 tb chopped green onion

Directions:

  1. Preheat your oven to 450 degrees.
  2. Slice the bread in half-lengthwise and set aside, cut side up.
  3. In the bowl of your blender or food processor, blend the Non Dairy Cheese Sauce Ingredients until smooth.
  4. Heat in a small saucepan until thickened.
  5. Divide in half.
  6. Spread each half of bread with half of the butter mixture.
  7. Bake for 10-15 minutes.

[Recipe Courtesy of Better Batter]

Sugar Free Recipe: Blueberry Pie

By Kyle Eslick | Filed Under Sugar Free

Blueberry pie is an American favorite, but traditionally hasn’t been available to people on a sugar free diet.   Hopefully this recipe will help these people get their blueberry pie fix!

Sugar Free Blueberry Pie Recipe

Ingredients:

  • 1 Recipe pastry crust
  • 4 c Blueberries
    – fresh or frozen, thawed 4 ts Sweet and Low
  • 1/4 ts Cinnamon
  • 1/8 ts Nutmeg
  • 1 tb Lemon juice
  • 2 tb Quick tapioca
  • 8 dr -OR up to…
  • 10 dr Liquid butter flavoring

Directions:

  1. LIne 10″ pie plate with crust Pick over, wash and drain berries.
  2. Mix next 6 ingredients together in small bowl.
  3. Toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the “goodies” are scraped from the bowl.
  4. Cover with top crust, slit for steam to escape.
  5. Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.
  6. For a little added flavor to the crust you can sprinkle with a light mixture of Sweet and Low and cinnamon.
  7. Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.

[Recipe Courtesy of Recipe Search]

Dairy Free Recipe: Blueberry Muffins

By Kyle Eslick | Filed Under Dairy Free

Here is a delicious recipe for blueberry muffins that are advertised as dairy free!  Enjoy.

Dairy Free Blueberry Muffins Recipe

Ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3/4 cup white sugar
  • 1/4 cup oat bran
  • 1/4 cup quick cooking oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries
  • 1 banana, mashed
  • 1 cup soy milk (you can use buttermilk if you don’t have lactose issues)
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Grease a 12 cup muffin pan, or line with paper muffin cups.
  3. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, baking powder, baking soda and salt.
  4. Gently stir in the blueberries.
  5. In a separate bowl, mix together the mashed banana, soy milk (or buttermilk), egg, oil and vanilla.
  6. Pour the wet ingredients into the dry, and mix just until blended.
  7. Spoon into muffin cups, filling all the way to the top.
  8. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

[Recipe Courtesy of LA Whining and Dining]

Dairy Free Recipe: Waffles

By Kyle Eslick | Filed Under Dairy Free

Looking for a great dairy free waffles recipe?   Here is a great one I found that I think you’ll enjoy.

Dairy Free Waffles Recipe

Waffle Ingredients:

  • 2 cups flour
  • 1 T. and 1 t. baking powder
  • 2 T. white sugar
  • ½ t. cinnamon (optional)
  • ¾ t. salt
  • 2 large eggs, beaten
  • 1 ½ cups warm almond milk or soymilk
  • 5 T. soy margarine, melted
  • 1 T. unsweetened plain soy yogurt

Waffle Directions:

  1. Preheat a waffle iron.
  2. In a medium-sized mixing bowl, sift together the flour, baking powder, sugar, cinnamon and salt.
  3. In another bowl, whisk together the eggs with the almond milk, melted soy margarine and soy yogurt until well combined.
  4. Whisk the wet ingredients into the dry, mixing until just combined.
  5. Using about 1/3 cup batter at a time, ladle the batter into the preheated waffle iron, pushing the batter to the edges of the iron.
  6. Cook until golden brown, about 4-5 minutes, or until the iron is no longer steaming.
  7. Serve warm with your choice of toppings (I like fruit and a bit of honey).

[Recipe Courtesy of About.com]

Wheat Free Recipe: Italian Cream Cake

By Kyle Eslick | Filed Under Wheat Free

Here is a delicious italian cream cake recipe that I thought people might enjoy

Wheat Free Italian Cream Cake Recipe

Ingredients:

  • 5 Eggs
  • 1/2 c Softened Butter
  • 1/2 c Vegetable oil
  • 1 c Honey
  • 1 tb Vanilla
  • 1 c Chopped nuts (optional)
  • 1 c Grated coconut (optional)
  • 1 c Buttermilk
  • 1 t Baking soda (heaping)
  • 1 1/2 c AM Rice Flour
  • 1/2 c AM Buckwheat Flour

Cake Directions:

  1. Separate the eggs.
  2. Beat the whites until stiff, and set aside.
  3. Beat the yolks, butter, oil, honey, vanilla, nuts and coconut together.
  4. Measure the buttermilk into a quart measuring cup; stir in the soda and let set 30 seconds until foamy.
  5. Mix the flours.
  6. Alternately add the flours and the buttermilk to the butter mixture until thoroughly mixed.
  7. Gently fold in the egg whites until barely mixed and still light.
  8. Pour into a well oiled 9″ x 13″ cake pan.
  9. Bake at 350 F. for 35 to 45 minutes until a toothpick inserted in the center comes out clean.
  10. Let cool.
  11. Spread cream cheese icing.

Icing Directions:

  1. Soften two 8 oz. pkgs. of cream cheese.
  2. Beat with 1/2 cup honey and 1/2 cup maple or other syrup and 3 tsp. vanilla.
  3. If needed, add a little non instant dry milk powder or a little milk to reach the desired consistency.

[Recipe Courtesy of Recipe Search]

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