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A friend who is a diabetic gave me this recipe. I’m not sure if it is their own or someone else’s. I haven’t tried it but they tell me it is delicious!

Ingredients:

1/4 cup tomato paste
1 cup sugar-free cola
1 tablespoon dehydrated onion flakes
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon minced garlic clove
Dash cayenne pepper
Preparation:

In a medium sauce pan, combine ingredients in order listed. Bring to a boil, reduce heat and simmer for 5 minutes. Serve over grilled chicken, beef, pork or frankfurters. The recipe can be doubled or tripled according to need.

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MAKES 8
Gluten-Free Fudge Pops

This revamped version of classic fudgsicles is easy to make and fun to eat. If you don’t have plastic popsicle molds, use small paper cups and wooden sticks (sold in craft stores and online).

3 cups unsweetened lite coconut milk
½ cup honey or agavé nectar, extra to taste
¼ cup + 2 tablespoons arrowroot starch/powder or cornstarch
¼ cup unsweetened cocoa powder
⅛ teaspoon salt
2 ounces unsweetened baker’s chocolate, chopped into ½-inch pieces
2 tablespoons coconut butter or nut butter or 1 tablespoon coconut oil
1½ teaspoons pure vanilla extract

1. Combine coconut milk, honey or agave nectar, arrowroot, cocoa powder and salt in a 4-quart saucepan. Bring to a boil over medium heat, whisking frequently. Continue to cook and whisk as mixture bubbles and thickens, about 6 minutes.

2. Remove from heat. Add chocolate, coconut butter or nut butter and vanilla and stir until completely melted and smooth. Taste and add additional honey or agave nectar, as desired.

3. Pour into 8 popsicle molds or small paper cups. Allow to cool slightly and insert popsicle lids. Or freeze briefly and insert wooden sticks. If using paper cups, cover with foil, poking the stick through the foil.

4. Freeze until solid. To unmold, hold the stick and warm the outside of the cup with warm water until pop loosens. Serve immediately.
Each serving contains 310 calories, 24g total fat, 20g saturated fat, 0g trans fat, 0mg cholesterol, 51mg sodium, 29g carbohydrate, 2g fiber, 3g protein.

TIP For lower sugar content, reduce honey to ¼ cup + 2 tablespoons and add 1 teaspoon clear stevia liquid.

Variation

For Mocha Fudge Pops, replace 1 cup milk with 1 cup strong brewed coffee.

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This recipe is so easy to make and its delicious! I’m going to see if I can make different fruit and nut combinations and will add them when I have time. The combination of ingredients below are my family’s favourite!

2 cups Rolled Oats
1/2 cup Coconut
1/2 cup Almonds, sliced (or 1/4 cup Almonds & 1/4 cup Pumpkin Seeds)
1/2 cup Cranberries, dried
1/4 cup Flax meal, whole
1/2 cup honey or maple-flavored syrup
1/3 cup canola oil

In a bowl stir together rolled oats, coconut, almonds or peanuts, sunflower nuts, and sesame seed. In another bowl combine honey or syrup and oil; stir into oat mixture. Spread mixture evenly into a greased 15x10x1 inch baking pan. Bake in a 300F oven for 30 to 35 minutes or till very lightly browned, stirring after 20 minutes.

Remove from the oven and immediately turn out onto large glass container. Cool, then break into clumps. Store in tightly covered jars or plastic bags at room temperature for up to 2 weeks. For longer storage, seal in freezer bags and freeze. Makes about 6 cups (12 servings).

This is delicious served with milk or yogurt!

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I follow the steps outlined in the Poolish starter and then add these ingredients to make the dough.

5 t gluten flour
2 1/2 tablespoons vegetable oil*
1/3 cup honey
2 teaspoons salt
1 1/2 cups whole wheat flour
3 cups unbleached flour (plus 1 cup additional flour in order to roll out the dough to the correct consistency)
1 1/2 cups warm (110F) water
1 teaspoon Caraway Seeds (optional) June 26, 2010 – testing amount

To save time:
I put 1 1/2 cups whole wheat flour, 5t gluten flour, 2t salt in a Ziploc bag.

My cooking instructions
– Put 1 1/2 cups whole wheat flour, 5t gluten flour, 2t salt in small bowl separate from poolish; getting it ready to add to the poolish mixture when it is ready.
– Put 2 1/2 tablespoons vegetable oil, 1/3 cup honey, and 1 1/2 cup 110F water in measuring cup to add to the poolish/flour mixture.
– Add up to 4 cups of unbleached flour to the poolish/flour/water mixture so dough is the correct consistency.
– Perform a window pane test to ensure the dough has formed enough gluten.
– Place dough into a large greased pot, spray the top of the dough with oil (so the dough doesn’t dry out) and cover with lid.
– Let dough rise for 1 to 1 1/2 hours until double in size.
– When you think enough time has passed, pull the lid off and make a big poke in the dough with a finger. Watch the hole. Did it fill up again right away? Did it fill up slowly? Or did it just sit there, a big hole, doing nothing? If the answer is either of the first two, it’s not ready yet. Put the lid back on and go do something else for a while. Check it again later. If it’s the last answer you’re ready to shape the dough
– When the dough is ready to be shaped, prepare the pan by spraying the bottom and sides with oil.
– Remove the dough and proportion it out.

Bread – 2 portions
Hamburger buns – 12 portions
Dinner rolls – 24 portions
Rolls – 16 portions

– Use hands to roll the dough into a ball. Watch this video for an excellent demonstration that shows how to do this. I use this technique for all the different shapes of bread I want to bake.
– Place in oiled pan(s) and spray top of dough, again, so the dough doesn’t dry out when it is going through its final rise. Cover with cloth. This rise will take an hour or less, depending on how warm the room is. The dough should come at least an inch above the top of the pans before you put them in the oven. A finger poke is still a good way to decide if the dough is ready, but in this case you want the hole to fill in slightly. When it fills in slightly so the yeast will have good action in the oven for a final push.
– Turn your oven on to 350 degrees and wait for the oven to warm up.

Bake for:
Bread – 40 minutes and internal temperature is 200 – 205 degrees.
Hamburger buns – 30 minutes and internal temperature is 200 degrees
Dinner rolls – 24 portions
Rolls – 16 portions

To ensure they are ready, insert a thermometer and the internal temperature of the bread should be 197 – 205 degrees. If so, remove the dough from the oven and the pan and let cool on rack. So far, it has taken approximately 40 minutes to bake the bread and hamburger buns and the internal dough temperature reads 197 – 205 degrees.
– Cool for at least one hour before slicing. If you slice it before the dough has cooled enough, the dough will mush down permanently and won’t be appealing.

Finally finished adding the instructions for making the bread. I haven’t proofed them yet to ensure they are completely accurate so be cautious when using this recipe as it may not be entirely complete. Thanks!

Herb flavoured:

Herb Combo 1 2nd favourite:
½ t Ginger
2 t Thyme
2 t Savory
2 t Rosemary

Herb Combo 2, Italian:
1 t Basil
½ t Thyme
2 t Parsley
1 t Oregano

Herb Combo 3, favourite:
1 t Celery seeds
1 t ground Caraway seeds
1 teaspoon ground Dill or Dill seeds

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I finally incorporated a Poolish (or a Pre-ferment) in my bread making techniques and it has made a world of difference. I will start all my bread recipes with this technique from now on. The amount of yeast will be based on whether you want to make 1 loaf or 2 loves of bread. The yeast amount below is for 2 loaves. This is what I do:

1 C Flour (whole wheat, unbleached) or 1/4 cup Oats & 3/4 cup Whole Wheat Flour
3/4 C 110F Water
4 1/2 t Yeast (amount for 2 loaves of bread)
3 T Flax (optional but recommended)

In your mixing bowl place the 3/4 cup of warm water and sprinkle the 4 1/2 teaspoons of active dry yeast onto it. Then add the 1 cup of whole wheat flour. Stir them together, then cover the bowl with a plate and let it sit for 45 minutes to an hour.

You will notice, when you peer into the bowl, that a lot of bubbling and expanding has taken place. It will reach a peak of expansion and then settle back down a little. That’s when it’s time to move onto the next step. I will be adding more recipe links as I have time so check back now and then.

Choose the recipe that you want to make below:

White Buttermilk Bread or Knots
Whole Wheat Bread

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Sweet, crunchy, and meltingly soft, Pavlova is a reason for entertaining. This is a devine dessert that I had while travelling in the South Pacific and can be enjoyed with any type of fruit.

Ingredients:
MERINGUE
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar OR 2 teaspoons white wine vinegar OR distilled white vinegar
1 1/2 Tbsp cornstarch (could probably substitute with tapioca starch)
1 1/2 cups granulated sugar
3/4 cup (6 ounces, about 6) large egg whites, preferably room temperature
Pinch salt

TOPPING:
2 pints fresh or frozen berries
1/4 cup sugar

Whipped Cream for topping

Directions:
Place rack in the middle of the oven and preheat the oven to 275°F. Line a large baking sheet with parchment paper.

Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl. In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar (if using) and salt, starting on low, increasing incrementally to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small and uniform, approximately 2 to 3 minutes. Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture.

A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar (if you didn’t use cream of tartar.) Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on a baking sheet lined with parchment paper or a silicon liner. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked. Place baking sheet in the oven.

Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white — not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around. Gently lift from the baking sheet and cool on a wire rack.

Will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid. Served topped with your favorite filling – lemon curd, raspberry or blueberry sauce, and freshly whipped cream.

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4 cups apple cider or apple juice

To save time, put the following spices in a ziploc bag
2 tablespoons packed brown sugar
3 inches stick cinnamon
1/2 teaspoon whole allspice (7 Jan 2010 – just realized I used powder not whole spice)
1/2 teaspoon whole cloves

I leave these out
8 thin orange wedges or slices (optional)
8 whole cloves (optional)

In a medium saucepan combine apple cider or juice and brown sugar. For spice bag, place cinnamon, allspice, and the whole cloves in a double thickness of cheesecloth. Bring up corners of cheescloth and tie with string. Add spice bag to cider mixture.

Bring to boiling reduce heat. Cover and simmer at least 10 minutes. Meanwhile, stud orange wedges or slices with cloves, if desired. Remove and discard spice bag. Serve cider in mugs with studded orange wedges or slices, if desired.

Mama Bear’s tip: pour the cider mixture into a colander and serve it carefully avoiding the spices at the bottom of the pot.

Makes 4 (about 8-ounce) servings.

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