The Diabetic Pastry Chef

1 3/4 c whole wheat pastry flour
1/2 c sweetened flaked coconut
1/2 c rolled oats
3 T sugar or Splenda
2 tsps baking powder
1/4 tsp salt
1/3 c cold butter, sliced
2 eggs
1/2 c milk
1/4 c sugar-free or reduced sugar jam or preserves

In a large bowl, combine flour, coconut, oats, sugar or Splenda, baking powder and salt. With hands or pastry blender, cut in butter until coarse crumbs are formed.

In small bowl, beat eggs and milk together. Stir all but about 1 tablespoon egg mixture into flour mixture just until evenly moistened.

Turn dough onto lightly floured board and pat into an 8-inch round. Slide onto greased baking sheet and cut into 8 wedges. Leave wedge in place. Brush top of scones with reserved egg mixture and sprinkle with remaining tablespoon of sugar. Make a 1-inch-diameter depression on top of the wide end of each wedge and fill each with about 1/2 tablespoon of jam.

Bake at 375 degress 18 to 20 minutes or until golden brown. Recut the scones to separate and serve warm.

1 egg, lightly beaten
1 1/2 c rolled oats
1/2 c Splenda
1/2 c milk
1/4 c canola oil
1/4 c chopped pecans, walnuts or sliced almonds
1/4 c raisins or dried cranberries
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

Combine well all ingredients and spread in a greased 8-inch square baking dish. Bake at 350 degrees for 25 to 30 minutes. The baked oatmeal will be firm but moist; it is not meant to be crispy. Cut into squares, or scoop or spoon into bowls or small custard dishes. Serve hot with milk, a dab of canola butter, and a bit of additional Splenda. Refrigerate and reheat in the microwave any leftovers.

I sometimes add a chopped apple to the mix before baking. I especially like this dish with dried cranberries and sliced almonds!

 Adapted from a Taste of Home magazine recipe.

For the crêpe batter:

2 eggs
1/4 c whole wheat flour
1/4 c white flour
1 T sugar or Splenda
1/2 c milk
2 T water
1 1/2 tsp melted butter or canola oil

In mixing bowl, beat eggs. Gradually add the flour and sugar or Splenda alternately with the milk and water, beating with whisk until smooth. Beat in the oil.

Refrigerate the batter for at least an hour. Brush small skillet or crêpe pan with oil, and preheat over medium high heat on top of stove. When heated, add 2 to 3 tablespoons of batter at a time to pan, while lifting the pan with your other hand above the heat. Immediately tilt the pan in all directions, swirling the batter so it spreads over the bottom of the pan. Return to heat and cook until bottom of crêpe is browned. Turn with spatula and brown other side for a few seconds. Remove from pan, and repeat the process, stacking each crêpe on a plate when done. Makes 10-12 crêpes.

For the Filling:

3 c fresh strawberries
1/3 c Splenda
1 c cottage cheese
1 /2 c sour cream
1/2 c plain yogurt
1/2 c Splenda
10 to 12 crêpes

Slice strawberries, add Splenda and set aside. In blender, whip cottage cheese until smooth; stir in sour cream, yogurt and Splenda. Fill each crêpe and fold like an upside down enchilada, reserving some of the filling and berries to garnish the top of each crêpe.

1 c  whole wheat pastry flour
1 c white all purpose or bread flour
2 1/2 tsp baking powder
3/4 tsp salt
2/3 c sugar
2 eggs
1 c milk
5 T canola oil or canola butter

Topping:
1/4 c sugar
1 tsp cinnamon
1 T flour
1/4 c melted butter

For coffeecake: in large mixing bowl, add all dry ingredients and mix. Add eggs, milk and oil and beat until smooth. Spread in 9×9- inch  greased pan. Sprinkle with topping, and drizzle with melted butter. Bake at 350 degrees about 35 to 40 minutes, or until toothpick inserted in center comes out clean. Serve warm with canola butter.

For topping: in small bowl mix together sugar, cinnamon and flour.

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.