Recipes Phase 4

Oatmeal Rasin Cookies-(Phase 4)

1/2 pound (2 sticks) margarine or butter softened
1/2 cup firmly packed Splenda brown sugar
1/2 cup Splenda white sugar
2 eggs
1 teaspoon vanilla

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker Oats (quick 1 minute oats)
1 cup raisins

Heat oven to 350 F.
Beat together margarine (I use real butter) and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt, mix well. Stir in oats and raisins, mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. (You may need to slightly flatten)Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet, remove to wire rack.
Makes about 4 dozen.

Soy Pizza Crust Recipe-(Phase 4)

This pizza crust can be round or square. I like to make it in an oblong on a baking sheet topped with a silcone mat. Another idea is to line the pan with oiled parchment paper. The protein powder makes it taste less “soy-y”.

Ingredients:
1 cup soy flour
½ cup neutral-tasting protein powder (I used whey)
1 teaspoon garlic powder
1½ teaspoon oregano or other Italian seasoning
pinch black pepper and/or cayenne or other hot pepper
½ teaspoon salt
1-2 teaspoons worth of sugar substitute
1 teaspoon xantham gum
2 eggs
3 Tablespoons oil (olive or other)
¼ cup water (approximately)

Preparation: Heat oven to 375° F.

Mix dry ingredients together, and add eggs, oil, and water. Combine well. The mixture will be sticky, but should hold together. Soy flours differ, so you may need to add a little more water. Spread dough out on well-greased pan or silicone mat (I have never tried it on a pizza stone). Wet your hands or spatula so you can spread it out smoothly.

Bake for about 10-14 minutes, or until light brown. Remove from oven and cover with pizza toppings. Replace in oven and finish baking (for faster finish, use the broiler).

Nutritional Information: Each of 6 servings of the crust only has 5 grams effective carbohydrate plus 2 grams fiber, 11 grams protein, and 170 calories.

Zucchini Bread-(Phase 4)

3 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons cinnamon

3 eggs
1 cup vegetable oil
1 cup white sugar
1 1/2 cup white Splenda
3 teaspoons vanilla
2 cups grated zucchini
1 cup chopped walnuts (optional)

Grease/flour 2 8×4 inch pans. Preheat oven to 325 degrees F. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugars together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40-60 minutes, or until tester inserted in the center comes out clean. (I bake for about 45 minutes). Cool in pan on rack for 20 minutes. Remove from pan and cool.