The Diabetic Pastry Chef

1/2 c oat flour
1/2 c soy flour
1/2 white flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 c sugar
2 eggs, beaten
10-oz box frozen strawberries with juice, defrosted
3/4 c canola oil
1/2 c pecans or walnuts, chopped

Sift together dry ingredients and set aside. Combine eggs, strawberries and oil. Add to dry ingredients. Mix in nuts. Pour into greased loaf pan. Bake at 325 degrees for one hour or until center tests done. Remove from pan after 10 minutes, and let cool completely before cutting. Serve with light cream cheese or canola butter.

6 c tart green apples, sliced
1 T lemon juice
1/2 c whole wheat flour
1/3 c brown sugar or Splenda Brown Sugar Blend
1/4 c cold butter
2/3 c rolled oats
1/4 c chopped walnuts or pecans
1/2 tsp ground cinnamon

Place apples in a 8×8-inch pan. Drizzle with lemon juice. In medium bowl, add flour and butter and use a pastry blender to cut into a coarse meal. Stir in remaining ingredients. Sprinkle over the apples. Bake at 350 degrees about 45 to 50 minutes or until apples are soft.

Comfort food at its finest!

2 eggs
1 tsp cinnamon
1 T flour
1/2 c sugar or Splenda
1 c buttermilk or sour milk
1 tsp vanilla
pastry for a one-crust pie

Beat together the eggs and cinnamon. In separate bowl, mix together the flour and sugar or Splenda. Stir in the buttermilk or sour milk and vanilla.

Add the egg mixture to the buttermilk or sour milk mixture; stir well. Pour into pie shell. Bake at 450 degrees for 10 minutes. Reduce the heat and bake at 350 degrees for 30 minutes or until knife inserted near center comes out clean. Serve immediately or refrigerate.

Filling can be doubled for a thicker pie.

Cinnamon tea can be made by boiling a cup of water, adding a tea bag and a cinnamon stick and steeping for 10 minutes, covered.

As cinnamon is known to lower blood sugar levels, I often serve this tea with my desserts.

1 (16 oz) can pumpkin puree
1 (1 1/2-oz) box sugar-free vanilla pudding
1 (8 oz) container frozen whipped topping, thawed
1 tsp allspice or pumpkin spice
1/2 c milk, optional

Mix all ingredients thoroughly and beat by hand 2 minutes. Refrigerate for at least 2 hours.

Recipe adapted from Weight Watchers.

4 eggs
2/3 c sugar
3/4 c whole wheat pastry flour
3/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
powdered sugar (aka, confectioners’ sugar)
1 c sugar-free or reduced sugar jelly or jam
1 c sweetened flaked coconut

With electric mixer, beat the eggs until light. Gradually add the sugar and beat until mixture is thick and lemon-colored.

Combine dry ingredients. Fold with vanilla into the egg mixture. Turn into 15×10-inch jelly roll pan that has been lined with greased parchment paper.

Bake at 400 degrees for about 15 minutes. Cut the edges off of the cake and turn at once onto a clean cloth or dish towel sprinkled with powdered sugar.

Remove the paper from the cake. Spread the cake with softened jelly or jam to within 1/2-inch of the edge. Sprinkle with coconut. Roll up quickly, starting at the narrow side of the cake. End with the open end on the underside. Wrap in towel and cool on wire rack. Once cooled, wrap in plastic and refrigerate. Best eaten the next day.

1 c whole wheat pastry flour
1 c bread flour
3 tsps baking powder
1/2 tsp salt
1 c butter
1 8-oz pkg. light cream cheese
3/4 c sugar
3/4 c Splenda
4 eggs
1 tsp vanilla
1 tsp almond extract
1 c or more maraschino cherries, drained and halved
1/4 c whole wheat pastry flour

Mix together flours, baking powder and salt; set aside.

Cream together butter, cream cheese, sugar and Splenda until light and fluffy. Beat in eggs one at a time, and stir in vanilla and almond extract. Beat in flour mixture just until incorporated.

Dredge cherries in 1/4 c flour and fold into batter.

Bake in 8-inch greased and floured tube pan at 325 degrees for 60 to 80 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Dust with powdered sugar.

1 c butter, softened or 1 c regular Smart Balance spread
3/4 c brown sugar
1 pkg instant sugar-free vanilla pudding
2 eggs
1 tsp vanilla
1 c oat flour
1 c white flour
1/4 c soy flour
1 tsp baking soda
1 c semi-sweet or sugar-free chocolate chips
1 c pecans or walnuts

In large bowl, cream together the butter and sugar. Beat in pudding mix until blended. Add the eggs and vanilla and blend. Sift together the flour and baking soda and add to blended mixture until well incorporated. Stir in the chocolate chips and nuts.

Bake on ungreased cookie sheets at 350 degrees for 10 to 12 minutes or until edges are golden brown.

These cookies can, of course, be made with all white flour.

1 (12 oz) can evaporated skim milk
1 1/2 c nonfat dry milk powder
1/2 c Splenda

In large bowl, combine all igredients throroughly. Refrigerate. Will keep for up to one week. Yield: 3.5 cups.

Crust
1/2 c white flour
1/2 c oat flour
2 T sugar or Splenda
1/2 c Smart Balance regular spread, softened

Combine ingredients and press into a 13×9-inch pan. Bake at 350 degrees for 15 minutes, or until golden. Let cool.

2nd Layer

8 oz pkg light cream cheese, softened
1 c powdered sugar*
1/2 tub (12 oz) frozen whipped topping, thawed

Beat together the cream cheese and sugar well. Stir in the whipped topping and spread on the crust.

3rd Layer

16 oz can pumpkin puree
2 small pkgs. sugar-free vanilla instant pudding mix
1 c half & half
1 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp powdered cloves

Beat and spread over the cream cheese mixture. Chill for at least 1 hour. Serve with remaining whipped topping and a sprinkle of chopped walnuts.