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Part 2
Wheat and Gluten Recipes
(
for those who are not sensitive to wheat and gluten)
Oatmeal Scones
BREADS ANDMUFFINS
4
-1/2 cups whole wheat pastryflour
2
5
1 teaspoon sea salt
1 cup almonds, chopped
1 cup raisins
2 cups water
1 cup fructose
1/2 cup cold pressed sunflower oil
cups rolled oats
teaspoons baking powder (non-aluminum)
Banana-Walnut Muffins
5
mediumripe bananas, peeled and mashed
2
1
1
1
2
2
3
3
/3 cup fructose
/3 cup cold pressed sunflower oil
teaspoon vanilla extract
-1/3 cups whole wheat pastryflour
teaspoons baking powder (non-aluminum)
/3 cup walnuts, finelychopped
/4 teaspoon ground nutmeg
/4 teaspoon salt
Preheat oven 425 degrees F.
Mix dry and liquid ingredients separately. Add liquid to
mixture to dry mixture. Knead dough for 10 minutes. If
dough is too dry, add a little water. If dough is too sticky,
add a little flour. Turn out onto a lightly floured board and
roll out until 1/2 thick. Cut into triangles and place on a
lightly oiled baking sheet. Bake for 12 to 14 minutes or until
top is lightlybrown. Coolon a wire rack.
Preheat oven to 375 degrees F.
Stir together bananas, fructose, oil, and vanilla in a
large bowl. In separate bowl, combine flour, baking powder,
walnuts, nutmeg, and salt. Stir dry mixture into wet
ingredients and mixuntiljust blended.
Place paper cup liners in muffin pans. Spoon batter
into muffin cups, filling each almost to the rim. Bake until
golden brown on top and a toothpick inserted into the
center comes out clean, 20 to 25 minutes. Place pan on
wire rack to cool for 5 minutes. Remove muffins from pan
and continue to coolthemon the rack. Makes 12 muffins.
Cranberry or Blueberry Muffins
4
3
1
1
cups cranberries or other fruit
cups fructose almond granola
cup whole wheat pastryflour
cup chopped almonds
1/3 cup sesame seeds
1/2 teaspoon baking powder (non-aluminum)
2
1
1
1
1
2
teaspoons ground cinnamon
teaspoon nutmeg
cup cold pressed sunflower oil
cup fructose
cup luke warmwater
teaspoons almond extract
Preheat oven to 350 F.
Mix dry ingredients, then add liquids &mix well. Pour
into a 13 x 9 x 2 Pyrex baking dish or muffin pan/cups. Mix
with spoon if distribution of cranberries is uneven. Bake for
30 minutes at 350 F. Serve warmor cold.
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