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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]

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]

Sugar Free Recipe: Banana Pudding

By Kyle Eslick | Filed Under Low Fat, Sugar Free

Here is a delicious sugar free and low fat banana pudding recipe.

Ingredients:

  • 1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix
  • 3 cups nonfat milk
  • 3 large bananas, sliced
  • 4 ounces sugar-free vanilla wafers

Directions:

  1. Prepare pudding following instant pudding directions.
  2. Line glass bowl or casserole dish with waffers and banana slices.
  3. Pour half of the pudding into the dish.
  4. Layer waffers.
  5. Layer banana slices.
  6. Repeat.
  7. Crumble waffer crumbs and add to top.
  8. Chill and serve.

[Recipe Courtesy of Recipe Zaar]

Sugar Free Recipe: Blueberry Muffins

By Kyle Eslick | Filed Under Sugar Free

Here is a good looking recipe for sugar free blueberry muffins.

Sugar Free Blueberry Muffins Recipe

Muffins Ingredients:

  • 1 cup blueberries
  • 1 3/4 cup flour
  • 2 teaspoons flour, divided use
  • 1 tablespoon baking powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 2 eggs
  • 1/4 cup canola oil
  • 3/4 cup orange juice
  • 1 teaspoon grated lemon or orange rind

Muffin Directions:

  1. Preheat oven to 400 degrees.
  2. Spray muffin tin with nonstick cooking spray or line with baking cups.
  3. Lightly coat blueberries with 2 teaspoons flour by shaking in a paper bag.
  4. In a large bowl, stir 1 3/4 cups flour, baking powder, nutmeg, and cinnamon.
  5. In a small bowl, beat the eggs lightly, add oil, orange juice, and grated rind.
  6. Add liquid to the dry ingredients and stir gently.
  7. Before the two mixtures are fully combined, fold in blueberries.
  8. Fill muffin cups about two-thirds full. Bake 20-25 minutes.

[Recipe Courtesy of CD Kitchen]

Sugar Free Recipe: Wheat Free Cornbread

By Kyle Eslick | Filed Under Sugar Free, Wheat Free

Here is a popular recipe for cornbread that is advertised as being both sugar free and wheat free.   If you try this recipe, please let us know how it is in the comments below!

Ingredients:

  • 1 cup stone-ground cornmeal (NOT polenta)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon lemon juice
  • 1 cup soy milk (unsweetened)
  • 1 and 1/2 teaspoons egg substitute + 2 tablespoons soy milk or equivalent egg substitute to = 1 egg
  • 1 tablespoon margarine or shortening

Directions:

  1. Heat oven to 450 degrees.
  2. Place cast iron skillet (size determines thickness of vegan bread, I use a fajita type skillet and get an oval, thin cornbread. A 9 inch round could also work here) in heating oven to get hot.
  3. Melt margarine or shortening in skillet while you prepare the rest of the ingredients.
  4. Mix cornmeal, salt, and baking soda together.
  5. Put lemon juice in 1 cup measuring cup and add soymilk to = 1 cup.
  6. Add soured soymilk and egg replacer to cornmeal mixture, stir well.
  7. Remove skillet from oven. (Careful not to spill the grease!)
  8. Working quickly, pour batter into pan, and carefully return to oven. Skillet may be very full. This is OK it won’t rise much.
  9. Bake 10-20 minutes depending on pan size, oven, and desired level of doneness.  Test with a fork if unsure.
  10. When done, turn out onto serving platter immediately and serve warm!

[Recipe Courtesy of VegWeb]

Sugar Free Recipe: Chocolate Fudge

By Kyle Eslick | Filed Under Sugar Free

Finding sugar free chocolate or fudge can be extremely difficult, but I’ve managed to track down a recipe that I think you will enjoy.   If you decide to try it out, let us know what you think in the comments below!

Sugar Free Chocolate Fudge Recipe

Ingredients:

  • 2 packages (8 ounces each) cream cheese, softened
  • 2 squares (1 ounce each) unsweetened chocolate, melted and cooled
  • 24 packets aspartame sweetener (equivalent to 1 cup sugar)
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (optional)

Directions:

  1. In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth.
  2. Stir in pecans.
  3. Pour into an 8-inch square dish lined with foil.
  4. Cover and refrigerate overnight.
  5. Serve chilled.

[Recipe Courtesy of Cook Food with Court]

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