April 30, 2011

Gluten Free Low Glycemic Apple Cinnamon Granola Bars

¾ cup unsweetened Applesauce
¾ cup raw Almonds, sliced
1 cup Walnuts, chopped
½ cup Coconut, shredded
½ cup Raisins
½ cup Ghiradelli Dark Chocolate Chips
½ cup Fructose or Xylitol
2 Eggs, free range
1 Tb Vanilla, McCormick brand
¼ cup ground Flaxseed
1/8 tsp. ground Cloves McCormick brand
1½ Tb ground Cinnamon, McCormick brand
extra cinnamon to sprinkle on top

Preheat oven to 350 degrees.
In a large mixing bowl stir together the applesauce, eggs, vanilla,
cinnamon, cloves, and fructose. Add in the almonds, walnuts, coconut,
and flax meal. Stir well to combine. Stir in the chocolate chips and
raisins. Spray 9 x 13 baking pan with oil. Spread applesauce mixture
in pan using a spatula or knife. Generously sprinkle cinnamon on top.
Bake uncovered 20 to 25 minutes. Bars are done when edges begin
to turn brown. Remove from oven. Cut when cool. Makes 12-16 bars

April 15, 2011

Low Glycemic Gluten Free Thin Pizza

2 ½ tsp. Yeast
1 tsp Honey
1 cup Warm Water (110°-115° F)
1 tsp. Salt
1 cup Sorghum  or Garfava Flour
¼ cup Tapioca Flour
¼ cup Flax meal
½ cup Raw Almonds - Process in a blender until flour consistency or use Almond Meal (if you need to avoid nuts increase the sorghum flour to 1 1/2 cups.
3 Tb Olive Oil
1 tsp. Baking Powder (optional)
½ tsp. Oregano Leaves - Make sure your seasonings are gluten free! I use McCormick
½ tsp. Italian Seasoning - I use 5th seasons
¼ cup Grated Parmesan Cheese - I use Kraft
Pizza toppings of your choice –

Directions: Preheat oven to 450°F.
Stir together yeast, honey, and water in medium sized bowl and let stand 5 minutes, or until
In a separate bowl, mix together salt, flours, baking powder, ground almonds (if used), and
Pour oil into mixing bowl then add yeast mixture. With mixer on low speed, gradually add
flour mixture to yeast. Turn mixer to medium speed and mix for 2 minutes. Dough will be very moist and sticky, almost like a thick cake batter.
Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, sprinkle with
sorghum flour and gently smoothing out with spatula or with hands to fill the pan. Spray top of dough lightly with canola or olive oil. Sprinkle with parmesan cheese. With fingertips or the handle of a spoon make indentations, about 1/4 inch deep and 1 inch apart, all over the
dough. Cover pan with a kitchen towel and let dough rise for 10 minutes.
Bake uncovered for 10 minutes.
Remove from oven and spread with:
1. Gluten free pizza sauce.
2. Sprinkle with ¼ cup Tillamook Italian shredded cheese, or Tillamook part skim mozzarella
cheese Top with Hormel 70% reduced fat turkey pepperoni, Hormel Canadian bacon, mushrooms, olives, green peppers, and pineapple. Top with ¼ cup Tillamook Italian shredded cheese or Tillamook part skim mozzarella cheese.
3. Place in oven for 15 minutes or until edges begin to turn brown. Remove from oven and
cut. Makes: One 9 x 13 inch or One 10 inch round

April 11, 2011

Low Glycemic Gluten Free Rasberry Brownies

Black Bean Brownie Recipe:

1 1/2 cups Ghiradelli 60% Cocoa Chocolate Chips or 2 - Ghirardelli 60% Cocoa Bittersweet Chocolate bars (I will also use Enjoy Life - gluten free,corn free, soy free chocolate chips)
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Rasberry - McCormick is gluten free
1 tsp Vanilla extract 
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar

Preheat oven 350 degrees
Heat the chocolate chips or bars, water, and cocoa in the microwave stirring until melted. Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth. Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure chocolate is well incorporated. Bake 15 to 20 minutes on a greased cookie sheet. Cool in pan for 15 minutes.
Turn oven to 375 degrees. Cut cooled brownies into squares. Firmly press each square onto the bottom and 1 inch up the sides of a greased 9 inch springform pan to form the crust. Bake for 7 minutes. Let cool while preparing the filling.