OATCAKES
Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.
Provided by EArlene
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
- Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
- Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g
APPLE OAT CAKE (LOW GI)
Very moist, low in fat, not too sweet cake which is very satisfying so you don't need to eat too much to feel full. Your hips will thank you for it! Very South Beach (ph 2).
Provided by gournmetlover
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Lightly spray cake tin (round or square medium size) with spray vegetable oil. Preheat oven to 180 degrees celsius (moderate heat).
- Cake: Combine in a bowl all dry ingredients (flour, oats, brown sugar, baking powder and baking soda, nutmeg, cinnamon, salt).
- Combine in a small separate bowl yogurt and olive oil, then add to dry ingredients.
- Add apple juice and eggs and beat until combined, then fold in the apples.
- Spoon mixture into prepared cake tin.
- Topping: Mix yogurt and olive oil in a bowl.
- Combine oats, flour, sugar and grated apple.
- Mix until it is a crumbly texture (If too moist you may add pinches of flour, however the crumble effect will still happen after cooked). Crumble mixture over top of cake batter and bake for 30-35 minutes or until cake is firm and bounces back when lightly touched.
TOMATO, PRAWN AND SPINACH SALAD (LOW GI)
A lovely low-GI salad which is full of flavour. You can use whatever quantities you like, but make sure that the tomatoes are at room temperature (I warmed mine slightly in the microwave to take the refrigerator chill off them). My current batch of yoghurt is a little bit sourer than I like, so I have added fructose to the dressing - feel free to reduce the amount, substitute sugar, or omit it entirely.
Provided by Syrinx
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Arrange the baby spinach leaves on a salad plate.
- Mix together the tomatoes, prawns and scallion.
- Mix together the yoghurt, olive oil, lime juice, herbs and fructose, then pour the dressing over the tomato-prawn mixture and toss.
- Pile the tomato-prawn mixture on top of the spinach, and top with some freshly ground black pepper.
Nutrition Facts : Calories 279.4, Fat 17, SaturatedFat 3.3, Cholesterol 133.8, Sodium 635.9, Carbohydrate 15.5, Fiber 3.1, Sugar 9.5, Protein 18.5
ALMOND RHUBARB CAKE (GLUTEN-FREE, LOW-GI)
This dessert is so easy to make and is delicious with a scoop of ice cream! If you don't have rhubarb, you can also use apples or berries.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 1h10m
Yield 1 9-inch round cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350ºF/180ºC. Oil a 9-inch (21 cm) round baking pan.
- In a medium bowl, place sliced rhubarb, lime or lemon juice and 3 Tbsp sugar. Mix well and set aside.
- In another bowl, place all the dry ingredients from almond meal to salt and mix.
- Add wet ingredients from sour cream or yogurt to almond extract and mix.
- Fold in the rhubarb mixture and mix gently.
- Pour the batter into the round baking pan and top with almond slices.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- When the cake is no longer hot, remove it from the pan and cool on a wire rack.
- Infuse love, slice and serve with a scoop of ice cream (if you wish)!
Nutrition Facts : Calories 161.6, Fat 13.1, SaturatedFat 2.8, Cholesterol 54, Sodium 194.8, Carbohydrate 6.9, Fiber 3, Sugar 1.8, Protein 6
APPLE OAT CAKES
A nice fall season breakfast! Serve with warm maple syrup, or low-fat vanilla yogurt and chopped walnuts.
Provided by Outta Here
Categories Breakfast
Time 30m
Yield 6-10 pancakes
Number Of Ingredients 14
Steps:
- Mix water, butter and oats in a bowl and let stand 20 minutes.
- Add sugar and eggs; beat to blend.
- Add remaining ingredients (except apples) and stir just to mix. Fold in shredded apples.
- Cook as any pancake, on griddle.
Nutrition Facts : Calories 508.5, Fat 18.8, SaturatedFat 10.6, Cholesterol 102.7, Sodium 637.5, Carbohydrate 78.7, Fiber 4.7, Sugar 42.2, Protein 8.6
LOW GI "APPLE" CRISP
One of the toughest concepts of the Sugar Busters and other low GI diets is the limitation to consume fruit all by itself, not mixed with any other ingredients. Here is a mock apple Crisp that is acceptable because it utilizes zucchini, a vegetable that has a low GI value. People never guess that this dish contains zucchini.
Provided by Amy Griffis
Categories Dessert
Time 1h13m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Bring a pot of water to a boil.
- Peel an drain zucchini.
- Slice it lengthwise into quarters.
- Cut all the seeds out.
- Slice the zucchini into slices that resemble apple slices.
- You should have about 6 cups.
- Boil the zucchini in the boiling water for 3 minutes.
- Drain well.
- Mix together the 1 cup of fructose, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 2 tablespoons flour.
- Sprinkle over the zucchini slices and toss to coat evenly.
- Place zucchini slices into a greased 8 or 9 inch square baking pan.
- Mix the remaining ingredients together to make the crumb topping.
- Distribute it evenly it evenly over the zucchini.
- Bake for 45 minutes, until topping is browned and crispy.
- May be served warm, cold or at room temperature.
- Yield: 6-8 servings.
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