SUGAR FREE BLUEBERRY BANNOCK

I came across a delicious sounding Pastry Recipe, SUGAR FREE BLUEBERRY BANNOCK. I 've never heard of this one but it is described as a flat quick bread that is often cut into wedges, like scones. So if you like Scones, you'll like this! Plus its Diabetic Friendly, 130 calories. The recipe is from the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes. Be sure to check it out! So Enjoy and Make 2019 a Healthy One!   https://diabeticgourmet.com/

SUGAR FREE BLUEBERRY BANNOCK
Bannock is a flat quick bread that is often cut into wedges, like scones. This is a whole-wheat, baked version of a traditional Aboriginal recipe. Canola oil helps produce a light and tender crumb for this blueberry bannock recipe.

Recipe Yield: 8

Ingredients

1 cup whole-wheat flour (250 mL)

1 cup all-purpose flour (250 mL)
3/4 cup fresh or frozen blueberries (175 mL)
2 Tbsp baking powder (30 mL)
1/2 tsp ground cinnamon (2 mL)
1/8 tsp salt (.5 mL)
1/2 cup skim milk (125 mL)
1/2 cup water (125 mL)
1 Tbsp canola oil (15 mL)

Directions
1 - Preheat oven to 400F (200C).
2 - In bowl, combine flours, blueberries, baking powder, cinnamon and salt.
3 - Stir in milk, water and canola oil and, using hands, moisten all ingredients, handling dough as little as possible.
4 - Turn dough out of bowl and place on lightly floured surface.
5 - Using hands, form disc about 1/2-inch (1-cm) thick and about 9-10 inches (22-25 cm) in diameter. If necessary, sprinkle with flour to keep dough from sticking. Cut into 8 wedges.
6 - Place wedges on parchment-lined baking sheet and bake for 15-20 minutes or until bannock is golden brown.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 130
Fat: 2 grams
Fiber: 2 grams
Sodium: 340 milligrams
Protein: 5 grams
Carbohydrates: 24 grams
https://diabeticgourmet.com/diabetic-recipe/sugarfree-blueberry-bannock

Kitchen Hint of the Day!

Cooking healthier..........


Prepare muffins and quick breads with less saturated fat and fewer calories. Try swapping the oil for applesauce in your favorite recipe. Even better, how about a bowl of applesauce or just apple slices for a snack.

Easy Banana Recipes

From the EatingWell website, Easy Banana Recipes. It's all about Bananas with these healthy and delicious recipes. Recipes including; Banana-Nut-Chocolate Chip Quick Bread, Gingersnap-Banana Frozen Yogurt, and Caramelized Bananas. It's all from the EatingWell website!    http://www.eatingwell.com/

Easy Banana Recipes

Healthy recipes for banana muffins, banana smoothies, banana desserts and more.
There are so many ways to enjoy bananas wiith our delicious recipes for banana smoothies, banana muffins, banana pudding and even savory dishes with bananas. Use up your leftover bananas in our Banana-Nut-Chocolate Chip Quick Bread or impress your guests with a quick, crowd-pleasing dessert like Gingersnap-Banana Frozen Yogurt.



Banana-Nut-Chocolate Chip Quick Bread
This banana quick bread is full of chocolate chips and toasted heart-healthy walnuts so you get a taste of nuts and chocolate in each bite. This version reduces the fat substantially and uses nonfat buttermilk to make the results extremely moist and tender......


Gingersnap-Banana Frozen Yogurt
Stir chopped gingersnaps, sliced bananas and toasted pecans into softened vanilla frozen yogurt for a quick, crowd-pleasing dessert.....


Caramelized Bananas
The bananas have to get in and out of the pan in 1 1/2 minutes, no longer, so they stay firm in the center. If you are cooking for 4, you can easily double the recipe; it is important not to crowd the skillet, so get everything ready to go and make it in 2 batches......



* Click the link below to get all the Easy Banana Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/easy_banana_recipes

Quick Bread - Beaten Biscuit

Beaten biscuit

Beaten biscuits are a Southern food from the United States, dating from the 19th century. They differ from regular American soft-dough biscuits in that they are more like hardtack. In New England they are called "sea biscuits", as they were staples aboard whaling ships.



The dough was originally made from flour, salt, sugar, lard, and cold water, and beaten with a hard object or against a hard surface. It is pricked with a fork prior to baking and cut smaller than a regular biscuit.

How long the biscuits are beaten varies from one recipe to the next, from "at least 15 minutes" to "30 to 45 minutes." The beating these biscuits undergo is severe: they are banged with a "rolling pin, hammer, or side of an axe"; or they are "pounded with a blunt instrument...[even] a tire iron will do...Granny used to beat 'em with a musket"; one book "instructs the cook to 'use boys to do it'"—that is, beat the biscuits vigorously "at least 200 times." Besides ensuring the proper texture for the biscuit, "this beating also serves to vent the cook's weekly accumulation of pent-up frustrations."



These biscuits were traditionally used in "ham biscuits", a traditional Southern canapé, where they are sliced horizontally and spread with butter, jelly, mustard and filled with pieces of country ham, or sopped up with gravy or syrup. They are sometimes considered "Sunday biscuits" and can be stored for several months in an airtight container. Beaten biscuits were once so popular that special machines, called biscuits brakes, were manufactured to knead the dough in home kitchens. A biscuit brake typically consists of a pair of steel rollers geared together and operated by a crank, mounted on a small table with a marble top and cast iron legs.

Due to the amount of work required to make them, beaten biscuits are no longer popular. Ham biscuits are still widely found in the United States but are made with standard biscuits or dinner rolls.

Garden Harvest Cake

Garden Harvest Cake


Cooking Light APRIL 2009

Yield: 9 servings (serving size: 1 slice)


Ingredients
4.5 ounces all-purpose flour (1 cup)

3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Cooking spray


Preparation
1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

Nutritional Information
Amount per serving
Calories: 223  Fat: 9.7g  Saturated fat: 1g  Monounsaturated fat: 4.4g  Polyunsaturated fat: 3.6g  Protein: 3.8g Carbohydrate: 31.4g  Fiber: 1.3g  Cholesterol: 47mg  Iron: 1.2mg  Sodium: 233mg  Calcium: 30mg
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http://www.myrecipes.com/recipe/garden-harvest-cake