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Recipes

Sugar Reduced Apple Pie

BT Toronto | posted Wednesday, Mar 14th, 2018

Pastry Dough: 

Source: www.ontrackdiabetes.com/print/recipes/dessert/basic-pastry-dough

Apple pie filling:

Ingredients

  • 2 (9 inch) pie shell
  • 3 tablespoons cornstarch
  • 1 tablespoon ground cinnamon
  • 1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
  • 6 cups sliced green apples

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside.
  3. In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat.
  4. Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top.
  5. Bake in preheated oven for 45 minutes, or until crust is golden brown.

Source: www.allrecipes.com/recipe/15697/no-sugar-apple-pie/print/?recipeType=Recipe&servings=8&isMetric=false

 

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Shortbread Lemon Parfait

BT Toronto | posted Monday, Nov 27th, 2017

SERVES 6 (2 PORTIONS ON VALENTINES DAY AND SOME IN THE FREEZER FOR WHEN FRIENDS COME OVER LATER IN THE WEEK)

 

Ingredients:

Two (5.3 ounce) packs of Walkers pure butter shortbread fingers (or use the shortbread recipe from The Elegant Tea Menu and omit the lavender)

½ cup unsalted butter

½ cup granulated sugar + 2 tablespoons

3 lemons

5 egg yolks ½ pint heavy cream (at room temperature)

 

Directions:

  1. Place the two packs of Walkers pure butter shortbread fingers into a food processor and pulse until fine crumbs. Melt the unsalted butter and stir into the shortbread until combined. Spoon into heart shaped molds or a loaf tin and press down firmly. Refrigerate for about 30 minutes.

 

  1. Zest the lemons and set aside. Juice the lemons and pass the juice through a fine sieve. Put the sugar, zest and juice in a pan and boil for about 3 minutes, until the sugar is melted and the mixture is slightly syrupy. Let cool.

 

  1. In an electric mixer, whip the cream until it is stiff and set aside. With a clean bowl, whip the egg yolks until double the thickness, light in color and cold. Gradually pour in the lemon syrup mixture and whisk until combined. Fold in the cream and spoon into a 1 pound loaf tin, terrine or heart shaped molds.

 

  1. Freeze overnight and unmold onto a plate or slice to serve with fresh berries and a little raspberry or chocolate sauce.

 

  1. Note: Pasture eggs are best; they give a gorgeous rich yellow color to the finished dish
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Butterscotch, Sticky Pear Puddings with Calvados Cream

BT Toronto | posted Monday, Nov 27th, 2017

MAKES 4 RAMEKINS

 

Ingredients:

BUTTERSCOTCH SAUCE

8 ounces unsalted butter (2 sticks)

½ cup honey

½ cup heavy cream

2 medium ripe pears

1 (125g) packet of Walkers Butterscotch Shortbread (or use the shortbread recipe from The Elegant Tea Menu and omit the lavender)

 

CALVADOS CREAM

1 cup heavy cream

2 teaspoons sugar

1 tablespoon Calvados

4 ramekins

 

Directions:

  1. Preheat the oven to 350ºF.

 

  1. In a large saucepan add the butter, honey and cream and place over high heat. Stir until it comes to a boil. Whisk for 3 minutes on high and pour about 1 tablespoon of the syrup into the bottom of each ramekin.

 

  1. Peel, quarter and core the pears and slice into bite size pieces and arrange half of the pears into the ramekins. Roughly chop the shortbread into ¼ inch pieces and divide half of the mix between the ramekins over the pears and press firmly down.

 

  1. Top the shortbread with the remaining pears and then another layer of shortbread and finish with a tablespoon each of the butter/honey/cream syrup poured on the four ramekins. Place the ramekins on a baking sheet and bake for about 20 minutes.

 

  1. While the puddings are baking, whip the 1 cup of heavy cream and fold in the sugar and brandy.

 

  1. When the puddings come out of the oven, allow to cool for at least 5 minutes before unmolding onto a plate. Top with the remaining butter, honey and cream syrup and serve with the Calvados cream.
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Lavender Shortbread

BT Toronto | posted Monday, Nov 27th, 2017

MAKES ABOUT 8-10 PORTIONS OF SHORTBREAD

 

Ingredients:

1 ½ cups flour

¾ cup cornstarch

Zest of 1 lemon

2 teaspoons lavender flowers, fresh or dried

1 cup powdered sugar

2 sticks unsalted butter

¼ cup sugar

1 teaspoon lavender flowers fresh or dried

1 shortbread pan (If you don’t have a shortbread pan you can roll out the dough ½-inch thick and use cookie cutters)

 

 Directions

  1. Preheat the oven to 350ºF.

 

  1. 2 Sift the flour, cornstarch, lemon zest, lavender flowers and sugar into a large bowl. Cut the butter into small pieces and rub the butter and flour mixture between your fingers until it starts to form a shaggy ball of dough.

 

  1. Lightly dust a shortbread pan with flour and press the paste into the pan. Trim off any excess and prick the top of the shortbread all over with a fork. This will help with cooking the shortbread evenly.

 

  1. Bake for about 20 minutes until golden brown. Remove from the oven and cut the shortbread into wedges, but only going of the way through. Sprinkle with granulated sugar and lavender flowers and place on a cooling wire to cool completely.
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Pumpkin Spice Granola

BT Toronto | posted Thursday, Nov 23rd, 2017

Pumpkin Spice Granola (Gluten-Free, Dairy-Free, Vegan)

 

Ingredients:

3 cups old-fashioned oats*

1 cup chopped nuts (almonds, pecans, walnuts, pistachios or a combination)

1 cup large-flake unsweetened coconut

½ cup pumpkin seeds

¼ cup whole flaxseeds

½ cup pure maple syrup

½ cup canned pure pumpkin (not pumpkin pie filling)

¼ cup coconut oil or butter

3 tbsp coconut sugar or brown sugar

1 tbsp pumpkin pie spice

1 tsp ground cinnamon

1 tsp vanilla

¼ tsp sea salt

¾ cup dried cranberries

 

Directions:

* Old-fashioned oats are sometimes called large-flake oats.

Preheat oven to 325°F. Line a large sheet pan with parchment paper and set aside. (Or use two smaller pans.)

In a large bowl, combine oats, nuts, coconut, pumpkin seeds and flaxseeds (do not add cranberries). Mix well.

In a medium pot, combine maple syrup, pumpkin, coconut oil, sugar, spices, vanilla and salt. Cook and stir over medium heat until coconut oil is melted and sugar is dissolved. Pour maple-pumpkin mixture over oat mixture. Mix well, until no dry oats remain. This may take a minute or two of stirring.

Transfer wet granola mixture to prepared pan and spread as thinly and evenly as possible. Bake for 30 to 35 minutes, carefully removing pan from oven and stirring granola every 10 minutes. This will ensure even baking. Cook until granola looks “toasty” and golden, but not brown.

Remove pan from oven and let granola cool completely. Add cranberries and store in an airtight container for 1 week. (I keep my granola in the fridge to prolong its freshness.)

 

Makes about 7 cups granola

Per serving (1/3 cup): 194 calories, 10 g total fat (4 g saturated fat), 4 g protein, 22 g carbohydrate (3.3 g fibre, 10 g sugar), 6 mg cholesterol, 16 mg sodium

 

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Coconut & Banana Pancakes

BT Toronto | posted Thursday, Nov 23rd, 2017

Coconut & Banana Pancakes

Gluten-Free, Dairy-Free

 

Ingredients:

2 cups all-purpose gluten-free flour blend*

2 tsp baking powder

½ tsp each ground cinnamon and sea salt

1 can (14 oz/398 mL) coconut milk (light or regular)

1½ cups mashed super-ripe bananas

2 eggs

2 tbsp pure maple syrup

½ tsp vanilla

 

Directions:

* You can use 1-1/3 cups all-purpose flour plus 2/3 cup whole wheat flour instead of the gluten-free flour blend.

Preheat electric griddle to medium-high heat.

In a large bowl, combine flour blend, baking powder, cinnamon and salt. Mix well.

In a medium bowl, whisk together coconut milk, bananas (super-ripe, right?), eggs, maple syrup and vanilla until well blended. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.

Lightly oil griddle or spray with cooking spray.  For each pancake, spoon about 1/3 cup batter onto griddle and spread to make a 4-inch circle. Cook until undersides are lightly browned, about 2 minutes. Flip pancakes over and continue to cook for 2 to 3 more minutes. Top warm pancakes with additional maple syrup, if desired.

 

Makes 10 large pancakes

Per pancake: 227 calories, 7.2 g total fat (5.6 g saturated fat), 4 g protein, 36 g carbohydrate (3.1 g fibre, 7.8 g sugars), 37 mg cholesterol, 195 mg sodium

 

YUM: If dairy isn’t a problem and you don’t care for coconut milk, use buttermilk. Add ½ tsp baking soda to the dry ingredients.

YUMMER: Top with sliced bananas and toasted coconut (pictured) for a splurge-worthy treat.

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5-Minute Cinnamon Bun Oatmeal

BT Toronto | posted Thursday, Nov 23rd, 2017

5-Minute Cinnamon Bun Oatmeal (Gluten-Free)

 

Ingredients:

Oatmeal

1 cup milk of choice (dairy, almond, etc.)

½ cup quick-cooking oats (not instant)

½ small RIPE banana, mashed

1 tbsp chia, hemp or flax seeds

½ tsp ground cinnamon

Pinch sea salt

 

Topping

2 tsp maple syrup

½ tsp ground cinnamon

2 tbsp vanilla-flavored Greek yogurt

3 pecans, chopped

 

* For gluten-free, make sure you use certified gluten-free oats.

In a small saucepan, heat milk over medium-high heat until just barely simmering. Reduce heat to low. Add oats, banana, chia, cinnamon and salt. Cook and stir for 3 minutes or until oats reach desired consistency. Remove from heat and spoon into a serving bowl.

In a small bowl, combine maple syrup and cinnamon. Mix well. Drizzle maple-cinnamon mixture and yogurt over oatmeal. Top with chopped pecans. Serve hot.

 

Makes 1 serving

Per serving (made with unsweetened almond milk): 396 calories, 13 g total fat (1.2 g saturated fat), 12 g protein, 62 g carbohydrate (13 g fibre, 19 g sugars), 0 mg cholesterol, 471 mg sodium

 

YUM: Try coconut sugar or dark brown sugar instead of maple syrup.

YUMMER: Omit the pecans and drizzle warmed almond butter or peanut butter over the oatmeal. Delish!

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Nicaragua Bowl

BT Toronto | posted Thursday, Nov 23rd, 2017

Nicaragua Bowl (gluten free)

with Brown Rice, Beans, Eggs & Avocado

 

Ingredients:

3 tsp butter, divided

½ cup diced onions

1½ cups cooked brown rice

½ cup cooked black beans (canned or frozen)

¾ tsp each ground cumin and chili powder

1 tbsp freshly squeezed lime juice

1 tbsp minced fresh cilantro

2 eggs

½ medium avocado, sliced

½ cup salsa (I like it hot!)

¼ cup shredded part-skim old (sharp) cheddar cheese (1 oz/28 g)

 

Directions: 

In a small, non-stick skillet, heat 1 tsp butter over medium heat. Add onions. Cook and stir until onions are tender, about 3 minutes.

Add rice, beans, cumin and chili powder to onions in skillet. Mix well, until rice and beans are coated with seasonings. Stir in lime juice and 2 tbsp water. Cook and stir for 1 more minute. Remove from heat and stir in cilantro. Transfer mixture to serving bowls, cover and keep warm.

Wipe skillet clean and cook the eggs. Heat remaining 2 tsp butter in skillet over medium heat until it’s foamy. Crack the eggs and gently add them to the skillet. Cook until the whites are set and start to brown a bit around the edges. Slide a spatula under eggs and gently flip. Cook for 30 more seconds.

Remove eggs from skillet and place over rice and bean mixture in each bowl. Arrange sliced avocados beside the eggs, then add a dollop of salsa and a sprinkle of cheese. Serve immediately.

 

Makes 2 servings

Per serving: 486 calories, 21 g total fat (8 g saturated fat), 19 g protein, 55 g carbohydrate (10.4 g fibre, 5 g sugars), 211 mg cholesterol, 496 mg sodium

 

YUM: Any egg will do! Scrambled, over easy, sunny-side up or hard-boiled.

YUMMER: Tastes particularly scrumptious when made with guacamole instead of sliced avocado.

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