Breakfast Cookie

I like the idea of a quick breakfast. One of the posters on the bariatric tv boards mentioned a breakfast cookie. Taking up the challenge, I came up with this tasty treat. SO easy to make and really a nice, sweet, filling little thing.

Breakfast Cookie
Nutritional Info
Fat: 4.8g
Carbohydrates: 7.3g (2.6 g fiber)
Calories: 88.9
Protein: 7.2g

Ingredients
3/4 cup applesauce (UNSWEETENED)
1 large egg
1/4 cup almond slivers
1/4 cup UNSWEETENED coconut
1/2 cup chocolate protein powder (I use Nectar Chocolate Truffel)
1/2 cup ground flax seeds (flax meal)
1/2 tsp baking powder
1/4 tsp salt
1/2 cup splenda
Directions
Oven - 350 degrees.Toast the almonds and coconut in a small pan on the stove until golden. Set aside to cool.Combine the applesauce and egg, mix well and set aside.Combine the dry ingredients and add the almonds, coconut and applesauce mixture. LET SIT for 5 minutes. Line a cookie sheet with parchment paper or a silicone cooking mat. Drop by big spoonfuls onto the sheet. These will cook in the shape they are dropped, so make sure they are a cookie shape, dont mound them up too much. It's a very runny batter. Dont be tempted to thicken it up. Bake for 12-15 minutes. Makes 9 large cookies.Number of Servings: 9

Egg Nog Biscotti - Sugar Free of Course!

The original recipe called for anise and almonds. I am not a fan of anise or black licorice... yucky... SO, I adapted the flavorings and made an Egg Nog Biscotti - isn't that fun and festive?! The original recipe is from bariatriceating.com, but I believe the creator is Linda at Eating Well, Living Thin. At any rate, this is a GREAT treat for the holidays.

Egg Nog Biscotti

1 large egg

1 large egg yolk (I just used two medium eggs, as the ones from our chicken are pretty small)

1 cup splenda

1 tsp vanilla extract

1 tsp rum extract (I used the candy oils and used 3-4 drops)

2 TB melted butter

2 cups ground almonds/almond flour

3/4 cup spelt flour (or white or whole wheat)

1 tsp cinnamon

1/2 tsp nutmeg (use fresh ground, it's worth it - store the nuts in the freezer)

1 1/2 tsp baking powder

pinch of salt

With an electric mixer, mix the eggs until thickened a bit, add splenda, butter and extracts and beat a bit more. Combine the dry ingredients and add to the wet and make a thick batter.

I then put it on to parchment paper and make a big 12 inch long turd and pat the top flat. Don't get it too thick or it will crack when you slice it. You can use the parchment to roll it up and help you form it so it doesn't stick to your fingers.

Bake at 350 (on the parchment) and remove when the bottom is brown. Now, don't touch it and let it cool COMPLETELY. Once it's cool use the sharpest serrated knife you have and slice into 1/2 inch thick pieces. I had to "saw" the edges first, then saw the top a bit before I did an actual slicing movement or the little suckers wanted to crack on me. It's a technique, that's for sure. Don't throw away any pieces though, just cook them with the rest for the next step and put them on your yogurt!

Now, take all the pieces and put them back in the oven at 350 for about 8 minutes each side. You want them hard and crunchy. After cooling, store in airtight container. Enjoy with your favorite cup of coffee or tea. Trader Joe's gingerbread coffee is my favorite at the moment.

Sugar Free Oatmeal Choc Chip Cookies

Oatmeal chocolate chip are my hubby's absolute favorite. Finding a low carb alternative to rival his mom's is a quest I will continue, but in the meantime, this sugar free (but NOT low carb) version is tasty and compared to the other stuff sitting around the buffet, not a bad alternative.

Really, really sorry about the picture. It's from my phone. I cant find my camera anywhere....

Preheat oven to 350

1 stick of room softened butter

1/2 cup splenda granular

1/2 cup Diabetisweet Brown (or AnyWhey Gold, or Splenda brown sugar)

1 egg

1 tsp vanilla

3/4 cup spelt flour (or whole wheat)

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 1/2 cup oats

3/4 cup chopped sugar free chocolate (this is one bar chopped) or use SF chocolate chips

Cream together the butter and sweeteners. Add in the egg and vanilla and keep mixing until fluffy. Combine the flour, baking soda, salt and cinnamon. Add to the wet ingredients and combine well. Add oats and mix well. Fold in chocolate chips.

Drop by one inch balls onto a non-stick cookie sheet (or spray a cookie sheet w/ nonstick spray) and bake at 350 for 10 minutes.

Let cool slightly before CAREFULLY transferring to rack to finish cooling. These cookies are chewy and they are fragile until fully cooled. Yeild about 2 dozen.

*Why do I use spelt flour? - well, it is a LITTLE higher in protein and lower in carbs than regular white or whole wheat flour. Not much, but I cant tell a difference in the end product, so I use it.

*What is Any Whey Gold? - it's a milk based sweetener that does not cause the blood sugar spike that sugar does. More importantly, it is NOT a sugar alcohol, so it doesnt cause a clearing of the room after ingestion.

*What is Diabetisweet?- it is a sugar alcohol (Isomalt). Sugar alcohols are non-absorbed sugars. They arent absorbed so dont cause rise in blood sugar or a lot of calories, but are digested in the large intestine by gas-forming bacteria. It can cause - well - GAS! These dont affect me or immediate family too much, so I use them. BUT I would always warn a guest about possible side effects.

I have a sugar free biscotti recipe I'm working on. Hope to post soon!

Protein bars - Homemade!

I do use protein bars as part of my diet. They keep my blood sugar from dropping and stave off the grazing I tend to do during the day. Store bought bars are expensive and tend to be too much like "candy bars" for me. Thus, I probably use them inappropriately. So, this recipe is a stand-by for me. I make them up over the weekend and get 16 bars to use during the week. I use whatever protein powder I have on hand. This week it was cookies and cream. Here's a tip when making these - DONT OVERBAKE. Also, when they are cool, put in ziploc bag in refrigerator and they will be more moist the next day.

Protein Bars

Nutritional Info
Fat: 5.4g
Carbohydrates: 5.5g
Calories: 95.3
Protein: 7.1g

Ingredients
1/2 cup almond flour (grind almonds in blender until fine)1
cup oats (just plain Quaker works fine)
1/2 cup dried powdered milk
3 scoops Protein Powder (I used Matrix Chocolate)
1/2 cup soy flour
1 egg
1/4 cup Sugar Free Flavored Syrup (I used Davinci vanilla)
1/2 cup Sugar Free Pancake syrup
1/4 cup vegetable oil
1 tsp vanilla

Directions
Mix dry ingredients and set aside. In a separate bowl, beat egg and add remaining ingridients. Add to the dry and mix until a very sticky cookie-like batter forms.Spray a 8x8 cake pan with nonstick cooking spray (I also put parchment on the bottom) and add the dough. Spread until even. Bake at 350 Degrees for 20 minutes (or until sides are browned). Cool on baking rack and cut into 9 squares. Keep in airtight container in the refrigerator. (There is no sugar to keep preserved). This makes 16 bars.

Protein and Zucchini??

Yep, I'm going there. I made some protein bars and used up some zucchini. I took these little darlin's on vacation with me and they made a great breakfast every morning.

~Zucchini Bread Protein Bars~

1/2 cup of each of the following:
*Oats blended to a "flour" (used my blender and some Quaker Oats)
*Ground Almonds (Almond flour/Almond meal are the same thing)
*Ground Golden flax (use the golden if you have it - they'll look nicer and it has a milder taste)

3 scoops vanilla protein powder
1/2 cup soy flour
1 tsp cinnamon
1 egg
1/4 cup sugar free vanilla syrup like Torani or Davinci

1/2 cup sugar free pancake syrup (I used cheap WalMart brand)

2 cups shredded zucchini

1 tsp vanilla

Directions:

Mix dry ingredients and set aside. In separate bowl, beat egg with remainder of ingredients. Add wet to dry and mix. This looks like a big sticky blob. It is not nice smooth cake batter.

Spray a 8x8 cake pan VERY well with Pam. (You can also use parchment paper). Add the dough to the pan and smooth it out. Bake at 350 for 18-20 minutes. Bake until the sides just start to brown. Dont overbake.

Cool on baking rack and cut into 9 squares. I store them in a big ziploc in the fridge after they are completely cooled. I think they stay more moist this way.

I did not have to use oil w/ this recipe. These bars were VERY moist.

Tweak, tweak... Chocolate cookies!

Chocolate cookies!

As promised, here's the tweak on the 7 ingredient cookie. This is a bit lower carb and makes a nice soft, cake-like chocolate cookie. It is the base of my sugar free brownie sundae. I can also imagine making a filling out of some cream cheese, coolwhip and splenda and having an old fashioned "whoopie pie". Those are actually what I'm reminded of with the texture. Never had a homemade whoopie pie?? http://www.recipezaar.com/Whoopie-Pie-Cookie-Sandwiches-288355 - Here ya go!

On to the recipe -

1 egg
3/4 cup unsweetened applesauce
2 tbls cocoa (I used Hershey's)
dash of salt
2 scoops of chocolate protein powder (uh oh.... franken-food!) (just pick up some at your local health food store or even Walmart - good brands are Matrix, Max Protein, Designer Whey)
1/2 cup Almond Meal (Bob's Red Mill or just put some unroasted almonds in a blender and pulse slowly until they are fine crumbs. Keep pulsing and mixing or you'll get almond butter)
1/2 cup ground flax seeds (easy to find or just grind your own. Bob has these too.)
1/2 tsp vanilla
1/3 - 1/2 cup splenda granular (to taste)

Mix all together and then... LET IT SIT.... clean your junk off the counter. Put your almond meal and flax back in the refrigerator (yes, I want you to store it there). Get out a cookie sheet and spray with non stick or line with parchment, cuz these puppies will stick. Preheat oven to 350. OK, about 5 minutes has passed. NOW you can put them on the cookie sheet. (It takes time for the flax to absorb some of the liquid, so this is why they are sitting)

Take a big spoon and plop little cow paddies onto the cookie sheet. This is runny, it's OK. Dont panic and add... gasp~ flour to them. Bake for 12-15 minutes (check them, b/c cooking time varies depending on how big you make them). Let them cool for a bit on the sheet and then transfer to a rack to cool.

Have fun - I mean it is chocolate. How could you not have fun?

Introducing... ME

I'm not a writer and I'm not pretending to be one in either real life or cyber space. I just wanted a place to put all my kitchen creations, thoughts on family and life and any other disjointed ramblings crossing my mind.

I cook for a family of 4 (soon to be 5) and we try for low carb meals. I'm not opposed to using "franken-food" to accomplish this goal. (Splenda, sugar alcohols in moderation and weird grains and flours) I'll put some of my recipes out here and if you tweak em' or try em' - let me know!

I have lots of thoughts on - pregnancy after age 40, the healthcare system, child rearing, kids with special abilities and other stuff. I may get brave enough to post those some day, but for now it's all about the FOOD!

The first recipe is NOT my own, I have just seen it on various message boards. I'll publish my own tweaks of it later, but for now - here's the original.

7 Ingredient Oatmeal Cookies

1 cup unsweetened applesauce
1/2 cup splenda
1 cup oats (not sure if steel cut would work, I've just used rolled oats)
1 tsp vanilla
1/4 tsp salt
1 egg
** OK now is when I'm thinking - "What the heck is the seventh ingredient??????"
1 tsp cinnamon... whew, thought my Alzheimer's was kicking in

Just mix them all together and drop by little mounds onto a cookie sheet with nonstick spray. These will NOT rise or spread out, so you need to mound them up into whatever shape you want them to be. DONT spread them out. They are VERY runny, but they'll stay together.
Bake 350 for 15 minutes. They are VERY cake-like and not chewy at all. BUT at 70 calories a piece, they are great.

My tweak on this was to make them chocolate! Then I put some SF vanilla ice cream and SF chocolate syrup on them and I had myself a brownie sundae. I'll post that recipe later.