Wednesday, October 13, 2010

thanksgiving themed baking -Diabetic friendly pumpkin pie!

So it was holiday monday, and I decided to bake a pumpkin pie!
Sugar pumpkins have started to be sold everywhere: these are the small very round pumpkins.

Pumpkin is quite easy to prepare and so tasty!
preparing the pumpkin:
Cut in half
place cut side down onto a sprayed baking pan
bake for about 40 minutes in oven at 350F until soft to the touch
then scoop out the strings and seeds
Then scoop out the pumpkin flesh.  Puree and serve as a side dish, OR bake a pie!!!!!

Or you can be lazy and pierce it and microwave it until soft (about 7-8minutes) or buy pure pumpkin puree (unsweetened)

Ginger crust
1/2cup Robin Hood Nutri flour 44g Carb
1/2 cup rolled oats 27g Carb
1tsp ground ginger (or 1tbsp fresh)
3 Tbsp light butter - cold and cut into cube/chunks 27gFat
1tbsp Splenda brown sugar 12gCarb

1beaten egg (you will use less than half of this to brush the pie crust before baking, the rest will go into the pumpkin filling)

Combine all the ingredients except egg, and rub with fingers until meally.  Form into a ball (you may need to drizzle with 1-2 tbsp of ice cold water)
Press into a sprayed 9'' pie pan
 brush with beaten egg
Bake at 350F for 10 min until golden

Pumpkin Filling
2 cups pureed pumpkin 25gcarb
3/4cup skim milk 9gcarb
1Tbsp skim milk powder 4gCarb
3/4cup splenda 18gcarb
1tsp cinnamon
1tsp ground ginger
1/4tsp nutmeg
2 eggs beaten (one of which is leftover from crust)

Beat pumpkin puree with milk and milk powder.  Add eggs and spices and beat until  smooth.  Pour into pie crust.  Bake at 350F for 45min until firm.  Allow to cool then refridgerate

Serve with dollop (about 1 tbsp Cool Whip)
So good!!!!
The whole pie clocks in at 139g carb and 27g fat.  You can be a little bit of a piggy and cut into 6 very generous slices of 23g carb each and about5g Fat.  The tbsp of cool whip adds about 1g carb


Happy Thanksgiving!

Friday, October 1, 2010

Carrots and baking for 2 types of eaters!!!

Last week we went grocery shopping and they had these massive bags of carrots, onions, and beets.  All looked so good we bought one of each.

I was inspired to bake carrot muffins.  It occurs to me that in the future will need to bake with sugar so the baby can eat it too.  I have a plan though! I will buy 2 brand new identical bowls.  I will mix the recipe without any sweetener of any kind.  Then I will weigh the empty bowl and hit zero on my scale, then I will put the bowl filled with batter on the scale (because of the bowl switcheroo, now my scale will show only the weight of the batter).  I will then remove a third of the batter.  THEN, I will sweeten the larger portion with raw sugar (for my husband and baby) and I will sweeten my portion with splenda.  SO, if the recipe calls for 1 cup of sugar (which is 16 TBSP), my portion will be 5Tbsp + 1tsp of Splenda, and their portion will be 10Tbsp + 2tsp of sugar.
Sounds good in theory, but we'll see...

OK, so I baked Carrot muffins!  Normally I use pineapple chunks, but didn't have any so added a grated apple instead (the bruised apple in my fridge got a chance to shine!).

Carrot Muffins
The wet ingredients:
2 eggs  protein
1/2 cup canola oil  8 portions of fat
1/2cup unsweet vanilla almond milk  1g carb
1tsp vanilla

The fruits & veggies:
1 small apple peeled and grated 15g carb
1 cup grated carrots (basically 1 big fat carrot) 15g carb

The dry ingredients (sift these together):
1 cup Robin Hood nutri flour 88g carbs
1/4 cup soy flour 11g carb
1/4 cup rolled oats 13g carb
1 cup Splenda 24g carb
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda

Spray a 12-cup muffin pan with Pam and set aside.  In a large bowl, beat eggs with oil.  Add soy milk, vanilla and beat well.  Add in the fruits & veggies and mix well.  Then add in all the dry ingredients at once and just mix to combine.  Spoon into a the muffin pan (I actually got 11 muffins)

Bake at 350F for 30 min.
Carb count is 15g per muffin

I've been eating 2 for breakfast.  So nice not to have to think about what to eat!