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.

3/4 c whole wheat flour
3/4 c white flour
1 c rolled oats
1 tsp baking soda
1/2 tsp salt
1/4 c canola oil
1/2 c raisins
3/4 c sour milk or buttermilk*

Mix dry ingredients. Combine milk with oil and raisins. Quickly stir into dry ingredients, combining just until mixed. Flour hands and place dough onto greased baking sheet. Pat into circle about 1/2-inch thick. Cut into 4 or 6 wedges and separate each wedge. Brush top of each scone with a little oil. Bake at 400 degrees about 20 minutes. Serve with canola butter and if you prefer, sugar-free jam.

*Milk can be soured by adding 2 tsps of vinegar to the 3/4 cup of milk.

I have made this recipe with 1 1/2 cups pastry flour also.

1 c white all purpose flour
2/3 c white whole wheat flour or oat flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1 c solid pack pumpkin
1/4 c undiluted evaporated milk
1/3 c canola butter or regular Smart Balance spread
1/2 c packed brown sugar
1 egg
1 c blueberries
1 T flour

Streusel instructions:

Combine 2 T flour, 2 T sugar, and 1/4 tsp cinnamon. Cut in 1 T butter until crumbly.

Combine first seven ingredients, ending with the allspice. In separate bowl, combine pumpkin and milk until blended. Cream shortening and sugar with mixer in large mixing bowl. Add egg, and beat until fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour. Gently stir into the batter. Pour in bread pan, and sprinkle with streusel. Bake at 350 degrees for 1 hour, or until toothpick inserted in middle comes out clean.

1 c oat flour (rolled oats powdered in food processor or blender)
1/2 c whole wheat flour
1/2 c white all purpose flour
1/2 c sugar
3/4 tsp baking soda
1/2 tsp salt
1 c toasted pecans or walnuts chopped
3 very ripe bananas mashed (about 1 1/2 c)
1/4 c plain yogurt
2 large eggs, beaten lightly
6 T canola oil
1 tsp vanilla

Preheat oven to 350 degrees. Grease the bottom only of loaf pan. Combine dry ingredients. In separate bowl, combine wet ingredients. Lightly fold wet ingredients into dry ingredients with spatula just until combined. Bake for about 55 mins. Cool for five minutes and invert. Store in refrigerator for four days or on the counter two days.

The original recipe for this banana bread was found on RecipeZaar.com. It called for 2 c all purpose white flour, 3/4 c sugar, and 6 T melted butter. I’m posting the recipe here, as I was pleased with the results of my conversion.

4 T butter
1/4 c canola oil
1/4 c sugar
2 eggs
1 c buttermilk
1/2 tsp baking soda
1 c cornmeal
1/3 c all-purpose flour
1/3 c soy flour
1/3 c whole wheat flour
1/2 tsp salt

Preheat oven to 375 degrees. Grease an 8-inch square pan.

Melt butter and pour into large mixing bowl. Add canola oil, and stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and add to bowl. Stir in cornmeal, flour and salt until well blended. Pour batter into the prepared pan.

Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.

This cornbread does not rise or brown much. It is moist and very tasty!