If I use walnut butter on one slice of Ezekiel bread, what do I put on the other slice of bread? Are there any jellies that are permitted for Type O? Thank you.

ari_1965-Welcome to the forum and the BTD way of life.  If I could...on the other side of my Ezekiel sandwich I would put either ghee, nutritional yeast. ground flaxseed, honey, molasses or veggie glycerine.

Debra

Use banana slices to make a beneficial walnut butter and banana sandwich.

To pick jellies/jams just read the ingredients and make your decision based on what is in the product. I would try to pick beneficial fruits and fruit sugar as the sweetener instead of any type of refined sugar. And make sure to avoid any corn syrup sweetener based products.

I always use dried fruit sprinkles on it with some chopped walnuts.  Dried fruits that I like are cherries, blueberries and black currents.  Makes a really yummy sandwich or toast on ezekiel bread. It is like eating dessert  
Sandy O

quite chewy, too!!

ari
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the compliant fruit spread I have done is very easy.....
I soak prunes overnight in enough green tea to cover them.

next morning I give it a quick puree.......
you can do it with any dried fruit you like actually......figs..etc
doesn t even need sweetener.

To make walnut butter, do you just blend it in a food processor without oil?  That sandwich with banana sounds delicious.  

Walnut butter thread:
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?b=btdlf1,m=1170886246

There are a few 'clean' fruit spreads on the market that I am cognizant of that are usually found at the natural foods store.

Alia

Hi Ari, nice to meet you

There are some good jams out there. I use Sorrell Ridge and St. Dalfours quite a bit--they both make a great blueberry spread as well as strawberry, four fruits and black cherry.

If you are looking for a Nutella substitute, try adding cocoa powder to the walnut butter along with a little ghee and a touch of agave nectar or veg glycerine if desired. VERY tasty on ezekiel bread toast, and a great occasional treat for breakfast. Top with banana slices to really go crazy

It's amazing what begins to taste good to you after some deprivation.    Ask any normal person (okay, by "normal" I mean a non-BTDer) if they'd ever ingest Ezekiel bread with walnut butter and smooshed prunes and they'd have you committed to the local madhouse.  But for some of us.....WOO-HOOOO!  Food that doesn't make us sick!

Thank you for the replies. I'll try some of your suggestions.

I make my own fruit spreads much of the time.  I freeze berries(boysenberries, strawberries, raspberries) when they come into season in June and July.  They can be crushed and sweetened.  I got tired of trying to guess if the fruit pectin was made from orange peels or not.  One cookbook I had told how to cook raspberries down  with sugar so the seeds released their own natural pectin.  I tried the same thing with strawberries.  If you can't eat sugar, you can use other sweeteners or none.  I don't mind just crushing the berries fresh and using them on top of toast.  Last year a woman at the farmer's market sold concord grapes.  There are recipes to make jelly in "Joy of Cooking," I think I'll try to make some next year.  

I've never been successful in substituting sugar while making jelly.  Jelly making is a mild form of candy making, where you boil sugar till it reaches a particular stage.  If you keep boiling the jelly after it reaches the jelly stage (I know this from experience), you will eventually get hard candy.  I've tried using honey but it wouldn't thicken right without also putting pectin in it. I tried using fructose once, but fructose has a different boiling point than sugar and it didn't harden right. So if you know of a non-sugar jelly recipe, I'd love to have it.

mmmm hard candy? made from fruit? yum.....but I know I know....

I d think outside the jelly box if I were a nonnie....

I already have, and I m a secretor.

Maybe you sweeten your liquid, then use agar.

Here is a link to a recipe for apple jelly not using pectin.  It's in the typebase:  http://www.dadamo.com/typebase4/recipedepictor.cgi?378.  

I made this.  It's a lot of work, but it set up.  I didn't can it, though, just refrigerated it.

Quoted from Ribbit

I've never been successful in substituting sugar while making jelly.

Perhaps add frozen pineappple juice concentrate or frozen apple juice concentrate; they are both very sweet.  

I used to utilize frozen a.j.c. alot when I did more baking in the past.

Alia

But the point is not to have it sweet, but to harden like sugar does when cooked to death.  Jelly is only the beginning of making candy.  So I have my doubts that a fruit juice concentrate would work when fructose doesn't, having a different boiling point than cane sugar.  Hm.  Who knows.

Quoted from lola

I d think outside the jelly box if I were a nonnie....

I already have, and I m a secretor.

as Lola says.....

How about a waldorf style sandwich? Chopped chicken, mayonnaise, chopped green apple or avocado for a nonnie and chopped walnuts.
eh