Mix recipes - healthy choice
Soy-free bake mix
1 cup almond meal
1 cup vital wheat gluten
1 cup plain whey protein powder
4 packets Splenda
2 Tbsp. bakig powder
1/2 tsp. baking soda
1/2 tsp. salt to balance flavors
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BAKE MIX I (Atkins knock off)
1 C soy flour
2 C soy protein isolate
2 TBL baking soda
1 tsp salt
2 TBL granular Splenda
Mix well and then sift together. I store mine in the refrigerator and use in the same proportions as any recipe calling for low carb bake mix. I usually use the bake mix as a slight addition in other recipes
3 carbs per 1/2 C
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BAKE MIX II
1/4 C oat flour
3/4 C soy flour
1 1/2 C soy protein isolate
1/2 C vanilla whey protein powder
2 TBL baking soda
1 tsp salt
2 TBL granular Splenda
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Low carb Bisquik version
9 cups wheat protein isolate
1/3 cup baking powder
1 tablespoon salt
1 teaspoon cream of tartar
1/4 cup Splenda ®
2 cups lard
Sift baking powder, salt, cream of tarter, and Splenda ® with wheat protein isolate 3 times. Cut in lard until mixture is the consistency of cornmeal. Store in covered containers in refrigerator or freezer.
Diabetic Cinnamon Cookie Mix
5 tsp granulated sugar replacement
1 tsp cinnamon
1 1/2 cup flour
1/2 tsp baking soda
1/4 tsp salt
Measure all ingredients into a ziploc bag or jar, seal. (makes 1)
To make cookies:
Combine 2 eggs, beaten
2 tbsp water
1 mix
Bake at 375 degrees F for 10 -12 minutes.
Exchange 1 cookie: 1/2 bread
Calories 1 cookie: 41
Instant Cocoa Mix
(makes 2 2/3 cups, enough for eight 3/4-cup 180 ml servings)
2 cups nonfat dry milk powder
1/2 cup lower-fat powdered nondairy creamer
1/2 cup unsweetened cocoa powder
10 packets Equal® or 1 tablespoon (15 ml) Equal®Measure or
1 teaspoon ground cinnamon (optional)
Mix together all ingredients. Transfer to a self-sealing plastic bag.
When ready to use, place 1/3 c. of the mix in a heat-proof mug. Fill w/ boiling water and stir.
Per serving: 104 calories, 8 g protein, 7 g carbohydrate, 2 g fat
Diabetic exchanges: 1 carbohydrate (nonfat milk)
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