The Diabetic Pastry Chef

2 c milk, scalded
2 eggs, slightly beaten
1/2 c Splenda
2 tsp coconut extract
dash nutmeg

In large bowl, beat eggs, add Splenda, coconut extract and nutmeg. Blend in hot milk. Pour into small casserole dish. Bake at 325 degrees for 1 hour. Serve with whipped cream topped with a little toasted coconut.

The recipes I submitted were adapted to my preferences and dietary needs. I encourage you to adapt them to yours. If you do not want to use white flour, I suggest you use the flour you are most comfortable with such as oat, soy or almond flour. You may prefer to use sour cream in place of yogurt, or Stevia in place of sugar, whole milk or lowfat milk, etc. This is all your choice. My recipes are only guidelines as to how to manipulate recipes to suit your dietary needs while retaining the most flavor.

2 c whole wheat pastry flour
1 T Splenda
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 c buttermilk or sour milk or combination of the two
1 T vanilla
2 T canola oil

In large bowl, combine dry ingredients. In separate smaller bowl, combine wet ingredients. Add wet ingredients to dry ingredients and whisk just until mixed.

Do not use soy flour in this recipe, as it will stick to the griddle.

Do forgive me that I no longer have the original recipe that inspired these waffles. I sometimes mix 1 c whole wheat flour and 1 c white all purpose flour to make these. I have not tried this  yet, but I would not hesitate to use oat flour mixed with half whole wheat flour in this recipe. This recipe does not raise my blood sugar. I love it!

1 c whole wheat pastry flour
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 c buttermilk
2 T canola oil

Sift the dry ingredients, add the wet ingredients and whisk just until combined. Do not overmix. Do not double this recipe. Drop by 1/4 cupfuls onto griddle or skillet that contains a small amount of heated oil. Serve with sugar free syrup.

The original recipe called for white flour, 1/2 tsp salt and 2 T melted butter. I sometimes will mix 1/2 c white flour and 1/2 c whole wheat flour to make these. The original recipe cautioned not to try to double this recipe but to make additional batches if needed. I have not tried to double the recipe. Do not try to use soy flour in this recipe as the pancakes will stick.

1 c sifted whole wheat pastry or whole wheat regular flour
1 c rolled oats
1/2 tsp salt
2 1/2 tsp baking powder
1 1/2 c milk
1 egg
2 T canola oil or melted butter

Mix together the dry ingredients, add the wet ingredients and stir or whisk. Drop by 1/4 cup onto lightly greased griddle. Cook until top is covered with bubbles, turn and cook other side. Yields 10-12.

I call my method of baking “Neo-Carb Baking,” as I combine traditional flours and recipes of the past with today’s low carb dieting.

Once you find a combination of flours you like and that bodes well with your blood sugar, you can mix and store your flours ahead of time if you wish. Just give it a good stir each time you use it.

I forgot to mention that sometimes I use soy milk in place of regular milk. For the most part, I like to keep the amount of eggs intact from the original recipe, but you may prefer to alter the eggs following the guidelines in the aforementioned egg substitution post.

2 1/2 c whole wheat flour
1 c soy flour
1 1/2 c white flour
6 tsp baking soda
1 c sugar
3 tsp salt
4 c buttermilk
4 eggs beaten
1 c canola oil
10 oz box raisin bran flakes

The original directions simply say “mix all together.” I mixed together all dry ingredients, including bran flakes. I then added all wet ingredients and mixed quickly. Do not overmix. Dough will keep in refrigerator for 6 weeks. I baked all at one time and put in the freezer. Bake at 400 degrees for about 12 to 15 mins or until done.

The original recipe called for 5 c white flour, any type of oil and 3 c sugar. It also said you could add extra raisins, but I did not. I was very pleased with the results! Please keep in mind that you should use your judgment as to what flours to use and in what proportion to mix them. I baked my muffins at 375 degrees.

As a sidenote, King Arthur Flour now has a white whole wheat flour that has all of the fiber and nutrition as traditional whole wheat flour. If you prefer not to mix your own flours, this is a good alternative.

Convert butter, shortening and margarine from your favorite recipes into canola oil, by using the following chart. This will make most of your baked goods moist with a soft texture, therefore if you want to make a cookie with a crisp texture, do not convert.

1 cup solid fat = 3/4 cup canola oil

3/4 cup solid fat = 2/3 cup canola oil

1/2 cup solid fat = 1/3 cup canola oil

1/4 cup solid fat = 3 Tablespoons canola oil

Other desserts besides pastries I enjoy are:

- Sugar-free Jello with whipped cream
- Sugar-free puddings with whipped cream
- No sugar added ice cream with chocolate sauce (see recipe below)

Chocolate Sauce

1 c Hershey’s cocoa (unsweetened)
2 c Splenda
1 1/4 c hot water
dash of salt
2 tsps vanilla

In saucepan, combine first four ingredients. Bring to boil and boil for 3 minutes until thickened. Add vanilla and stir. Serve warm over ice cream. Store in refrigerator.

I like to serve the chocolate sauce warm over ice cream topped with nuts and whipped cream.

Try adding cinnamon to your waffles, muffins, pancakes, quick breads, baked fruit pies and other baked goods. One half teaspoon of cinnamon per day has been shown to lower blood glucose levels by up to 20% in some individuals.