The Diabetic Pastry Chef

6 T butter or canola butter
4 oz bittersweet chocolate, coarsely chopped
1 c white flour
1 c white whole wheat flour
1/4 c sugar
1/3 c unsweetened cocoa powder
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 c buttermilk
1 egg
1 tsp vanilla

In microwave, melt together the butter or canola butter and half of the chopped chocolate.

In large bowl, sift together the flours, sugar, cocoa, baking powder, baking soda and salt.

In smaller bowl, whisk together the buttermilk, egg and vanilla until well combined.

Pour the liquid ingredients and the melted butter or canola butter and chocolate over the dry ingredients. Gently but quickly stir to combine. Do not overmix. Stir in the remaining chopped chocolate.

Divide the batter among 12 greased muffin cups. Bake in preheated 375 degree oven for approximately 20 minutes. Cool for 5 minutes before removing from pan.

1/2 c white flour
1/2 c white whole wheat or whole wheat flour
1/2 c soy flour
1/2 c oat flour
2 tsps cinnamon
2 tsp baking soda
1 tsp baking powder
3 eggs
1/4 c butter, melted
1/2 c canola oil
1 c sugar
2 1/2 c fresh mango
1/2 c walnuts, chopped
1/2 c shredded coconut

In medium bowl, sift together dry ingredients.

In larger bowl, beat together eggs, butter, oil and sugar.

Add dry ingredients to wet ingredients and blend.

Mash half of the mango, and roughly dice the other half. Fold the mango, coconut and nuts into the batter.

Spread batter into two 9×5 loaf pans. Bake at 350 degrees in preheated oven for 50 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes before removing from pans.

2 c whole wheat pastry flour
1/2 c sugar
2 tsp baking powder
1 tsp salt
2/3 c canola oil
1 c milk
2 eggs

Mix all ingredients together in a bowl. Put in a prepared 9×13-inch greased pan. Top with the following:

3 c blueberries
1/4 c Splenda
1/4 c sugar
1 tsp cinnamon

Mix together.

Bake at 350 degrees for 30 to 40 minutes. Dust with confectioners sugar if desired.

1 (.25) pkg active dry yeast
1 tsp sugar
1 c warm water
2 c whole wheat or white whole wheat flour
1/4 c wheat germ
1 tsp salt
2 tsps Italian herb seasonings
1 T olive oil or canola oil

In small bowl, dissolve yeast and sugar in warm water. Let sit for 10 minutes.

In large bowl, combine flour, wheat germ, salt and herb seasonings. Make a well in the center and add yeast mixture and oil. Stir well to combine. Cover and set to rise a few minutes.

Roll dough out on a greased pizza pan and poke a few holes with a fork. Let the dough rise again for 10 minutes.

Bake the dough in a 350 degree oven for 15 minutes.  Add sauce and toppings and bake again until desired crispness.