Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  Princess Mia' s Recipies
Posted by: 10809 (Guest), Tuesday, March 22, 2011, 12:05pm
Spelt Chocolate Chip Muffins Recipe

1/2     cups soya flour
1/4     cups dark cocoa powder
1      cups flour, spelt
3      tsp baking powder
1/4      tsp salt
1/2      cup brown sugar
1/3      cup canola oil
1      cup mashed pumpkin
1      egg
1      cup chocolate chips

  
Directions
    
   1. mix dry ingredients set aside
   2. combine sugar, oil, egg, pumpkin, add to flour mix.
   3. mix gently, do not over mix.
   4. add chocolate chips last.
   5. spoon into muffin pan

   6. bake at 375 for 20 minutes.
Posted by: 10809 (Guest), Tuesday, March 22, 2011, 12:08pm; Reply: 1
Quoted from 10809
Spelt Chocolate Chip Muffins Recipe

1/2     cups soya flour
1/4     cups cocoa powder
1      cups flour, spelt
3      tsp baking powder
1/4      tsp salt
1/2      cup brown sugar
1/3      cup canola oil
1      cup mashed pumpkin
1      egg
1      cup dark chocolate chips

  
Directions
    
   1. mix dry ingredients set aside
   2. combine sugar, oil, egg, pumpkin, add to flour mix.
   3. mix gently, do not over mix.
   4. add chocolate chips last.
   5. spoon into muffin pan

   6. bake at 375 for 20 minutes.


These are delicious. I thought the pumpkin would ruin it but gave it a try. They have a cake like texture.
Posted by: Andrea AWsec, Tuesday, March 22, 2011, 12:58pm; Reply: 2
I think I will make these tomorrow. Thanks!
Posted by: Kathleen, Tuesday, March 22, 2011, 10:40pm; Reply: 3
I have some frozen pumpkin in the freezer!  And since we're O's, I'll sub the soy flour with another flour.... maybe quinoa flour.  Going to try this tonight.
Posted by: Kathleen, Wednesday, March 23, 2011, 3:23pm; Reply: 4
PrincessMia,
Tried the muffins last night!  Delicious (dance).

To make them O and Hunter friendly, I subbed in almond flour and tapioca flour for the soy flour and safflower oil for the canola.  I baked them for 15 minutes.... our ovens must be different  :)

Thanks (sunny)
Posted by: 10809 (Guest), Wednesday, March 23, 2011, 11:52pm; Reply: 5
Glad you enjoyed them!!
Posted by: 10809 (Guest), Saturday, April 9, 2011, 2:53am; Reply: 6
Here is one for O and A.



Vegetable Omelet

Fry up 1 clove of garlic, small onion and small shredded beet till almost soft and add small broccoli floweretts and cook till slightly soft. Remove from pan. Put beaten eggs ( I used 3 ) in pan and pour vegetables over and top with shredded mozzarella cheese. Cook just till you see edge cooking then put on broil in oven. I put it for six minutes. I used salt to season. You can put what you wish that is compliant. I used olive oil as well. Yummy
Posted by: passionprincess, Saturday, April 9, 2011, 2:54am; Reply: 7
Thanks, PrincessMia! I am going to modify it for Bs. You are awesome!
Posted by: Ladyhawk58, Saturday, April 9, 2011, 3:11am; Reply: 8
Thanks PrincessMia, my DH is an O and will be home for a week tomorrow, so it'll be good to have a recipe to try that we can both eat!! What sort of mozzarella do you use - I have never bought it and see that you can buy it shredded (probably has avoids so won't go there, if so), in a brine?? and in blockks.
Some is quite expensive and no doubt very nice but I would like to get something on the cheaper end of the scale but still nice and tasty and compliant  :)
Posted by: Pixu, Sunday, April 10, 2011, 10:49pm; Reply: 9
mmmm, must try these... (clap)

I wonder if you can use olive oil in the muffins, that's what I have at home.. I'll have to change temp into celsius too  ;D
Posted by: Lola, Monday, April 11, 2011, 6:30am; Reply: 10
Quoted Text
wonder if you can use olive oil in the muffins

I do
or use another beneficial oil to test
Posted by: Pixu, Monday, April 11, 2011, 8:54am; Reply: 11
bought pumpkin  ;D does it have to be cooked or just pulped??
Lola, I don't know if I could easily find linen oil, so I'll stick to olive  ;) they use it here for sponge cakes anyway, so it must be good  :P
Posted by: 10809 (Guest), Monday, April 11, 2011, 2:25pm; Reply: 12
I have never tried olive oil in baking. Let me know how they turn out. Once I figure out what my genotype is, I will have to switch oil again. Olive oil would be safe for myself and my family. I read before that it cant take higher temperatures. Maybe I am wrong. That's why I never tried it. I think I personally would opt for a lighter version because olive oil is strong to me, being a super taster.
Posted by: Pixu, Monday, April 18, 2011, 12:39pm; Reply: 13
I guess you can use ghee as well, right?
Posted by: Kim, Monday, April 18, 2011, 2:26pm; Reply: 14
I have used olive oil in baking.  You don't taste the "olive" and it works well for me.  
Posted by: 10809 (Guest), Monday, June 20, 2011, 10:10pm; Reply: 15
I tried the blend of avocodo, dates and cocoa today. It was sooo good. My blender was not the best to mix it so it was a little lumpy but the parts that were smooth really gave the texture of icecream. I put it in the freezer for about a half hour, could have used more time.
Posted by: Joy, Monday, June 20, 2011, 11:24pm; Reply: 16
PrincessMia,

Perhaps there's a "BTD type cookbook in your future".  

You say you blended avocadoes, dates, and cocoa and put it in the freezer (not long enough according to you)

That does sound kind of yummy.  I still miss ice cream but not the dairy/caloric negative effects for me.  

What I'd like to know is what proportions of each did you blend?  I've been using my blender lately for the tumeric/fruit smoothie I make so it is plugged in and ready-to-go.

Along with getting spices that I cook with almost on a daily basis I purchased some real Dutch cocoa powder.  Well, it doesn't have to be snowing or 32 degrees outside for me to enjoy a hot chocolate.  It's a world of difference in flavor between regular cocoa mix and Dutch cocoa.

Thanks.

Joy
Posted by: 10809 (Guest), Tuesday, June 21, 2011, 2:45am; Reply: 17
I should have paid attention. I just kept tossing in the dates till it reached my required sweetness, 1 avocodo and two heaping tbsps of cocoa powder. Going to try it with my hand blender tomorrow. The texture was truly amazing except for the parts that did not blend. Maybe it was hard to blend because I could only find dried dates. The moist ones would have worked better. Maybe I will soak them in a little water tomorrow before I make it. It truly helped me with my ice cream want today.
Posted by: 10809 (Guest), Tuesday, June 21, 2011, 9:37pm; Reply: 18
Quoted from 10809
I should have paid attention. I just kept tossing in the dates till it reached my required sweetness, 1 avocodo and two heaping tbsps of cocoa powder. Going to try it with my hand blender tomorrow. The texture was truly amazing except for the parts that did not blend. Maybe it was hard to blend because I could only find dried dates. The moist ones would have worked better. Maybe I will soak them in a little water tomorrow before I make it. It truly helped me with my ice cream want today.


Tried it again today. Was much better than yesterday. I soaked the dates in some hot water and mashed them first. I also added some vanilla. I left it in the freezer in a glass bowl for 45 minutes. That was perfect. The hand blender was not fantastic in mixing either but better than the food processor.. Has anyone tried the magic bullet? If so, is it any good? Once I perfect it, will add mini dark chocolate chips.
Posted by: Joy, Tuesday, June 21, 2011, 9:44pm; Reply: 19
Hi, PrincessMia,

Glad you posted your new attempt at making your dessert concoction.  I have everything but the dates which I picked up at the HFS today.  Will add the vanilla also.

45minutes in a glass bowl in the freezer.  OK.  

I'll post the results (probably tomorrow).

Joy
Posted by: Lola, Tuesday, June 21, 2011, 9:46pm; Reply: 20
you can always add your recipes.....for posterity

threads are being purged constantly when not kept active
Posted by: 10809 (Guest), Tuesday, June 21, 2011, 11:25pm; Reply: 21
Quoted from Lola
you can always add your recipes.....for posterity

threads are being purged constantly when not kept active


Once I perfect it I will.
Posted by: Lola, Tuesday, June 21, 2011, 11:54pm; Reply: 22
:)
Posted by: Joy, Wednesday, June 22, 2011, 10:23pm; Reply: 23
PM,

Here's my initial reaction to your dessert.  It's very good.  It's in the freezer right now almost for the 45 minute time.  I just tasted it and it is surprising how close the consistency to ice cream is.  

I don't feel it takes alot either to be filling (but much healthier than dairy).  

I see what you mean about the dates.  I cut them up and soaked them in water before adding them to the blender.  Even though the blender was on high they still didn't mix completely.

I am wondering what other ingredient could tweak the mix into being a bit creamier.  It is certainly sweet enough with the vanilla extract added.

Any further ideas on this I will let you know.  


Joy

Posted by: Wholefoodie, Wednesday, June 22, 2011, 10:44pm; Reply: 24
Quoted Text
I am wondering what other ingredient could tweak the mix into being a bit creamier.


How about a nut butter or some flax seed? I used flax seed when I demonstrated BTD shakes in the Vitamix to thicken them up (for me, banana would do the trick but flax replaced that creaminess so all blood types could indulge).

Lisa
Posted by: PrincessMia, Wednesday, September 7, 2011, 12:44pm; Reply: 25
Tried those Rocco's brownies last night. Those were the ones on the Dr Oz show the other day. They were absolutely delicious. My son the bean hater loved them too. I was making them for a party I am attending today. My son told me to buy timbits for them and keep the brownies. I used whole eggs instead of the egg substitute, maple syrup instead of agave and spelt flour instead of whole wheat. They too longer to cook than suggested. Going to try with the substitute this morning and see if that makes a difference in cooking time and texture. The ones I made were really smooth and moist.
Posted by: Pixu, Wednesday, September 7, 2011, 8:34pm; Reply: 26
Rocco's brownies??? Recipe please  :P  ;D  :K)
Posted by: jayneeo, Wednesday, September 7, 2011, 8:41pm; Reply: 27
Quoted from Wholefoodie


How about a nut butter or some flax seed? I used flax seed when I demonstrated BTD shakes in the Vitamix to thicken them up (for me, banana would do the trick but flax replaced that creaminess so all blood types could indulge).

Lisa

-Oh, you just said "banana"....
how bad could that be, added to the mix? 8)

Posted by: Pixu, Wednesday, September 7, 2011, 8:50pm; Reply: 28
Found the brownie recipe on internet  :)
How many eggs did you use? I don't have substitute..

Modified to say I found a substitute recipe using ground flax seed and water :D
Posted by: PrincessMia, Wednesday, September 7, 2011, 10:09pm; Reply: 29
Quoted from Pixu
Found the brownie recipe on internet  :)
How many eggs did you use? I don't have substitute..

Modified to say I found a substitute recipe using ground flax seed and water :D


I used 3 eggs.
Posted by: PrincessMia, Sunday, September 18, 2011, 1:59pm; Reply: 30
Discovered feta cheese this weekend. I sure missed the taste of strong cheese. Made a three egg omlette with pimento, onions, broccoli, fines herbs, topped with feta and put under broil for a few minutes. It was soooooo good.
Posted by: PrincessMia, Sunday, September 18, 2011, 6:35pm; Reply: 31
Quoted from PrincessMia
Discovered feta cheese this weekend. I sure missed the taste of strong cheese. Made a three egg omlette with pimento, onions, broccoli, fines herbs, topped with feta and put under broil for a few minutes. It was soooooo good.


Okay for O and A blood types. Did not check for the other two.
Posted by: PrincessMia, Friday, October 21, 2011, 12:59pm; Reply: 32
Quoted from PrincessMia
Tried those Rocco's brownies last night. Those were the ones on the Dr Oz show the other day. They were absolutely delicious. My son the bean hater loved them too. I was making them for a party I am attending today. My son told me to buy timbits for them and keep the brownies. I used whole eggs instead of the egg substitute, maple syrup instead of agave and spelt flour instead of whole wheat. They too longer to cook than suggested. Going to try with the substitute this morning and see if that makes a difference in cooking time and texture. The ones I made were really smooth and moist.


I would like to try adding dried egg to this recipe to make them drier. I prefer a drier texture to brownies. My friend bought me some dried egg. I have never used it before. No clue what to do with it. How much should I add to these brownies. Would be good for my son as he wants to increase his protein intake.
Posted by: PrincessMia, Thursday, December 1, 2011, 2:00pm; Reply: 33
Someone posted a nice quick peanut butter cookie recipe a while back. I inquired if almond butter could be used instead. The almond butter is so expensive here that I did not try it. Got the idea just to grind my own almonds with a little oil and made the recipe with that instead of peanut butter. Was a hit. Delicious.
1 cup brown sugar
1 cup ground almonds with 1 tbsp sesame oil
1 egg

Drop on cookie sheet and bake for 10 minutes at 350 F
Will try again today with a tsp of almond extract to give them more flavor.
Posted by: Mother, Thursday, December 1, 2011, 2:47pm; Reply: 34
almond butter works great too. you can add cinnamon or chopped almonds or carob chips etc. I like them much better with turbinado sugar with the almond butter though. Big difference.
Now "m wondering if I could make walnut butter with ground walnuts and a little oil? sometimes almonds make me very hungry. I have soaked and dehydrated walnuts, pumpkin seeds and pecans in my freezer. What do you think?
Posted by: Dianne, Thursday, December 1, 2011, 3:00pm; Reply: 35
Mother - yes, no problem. I made a pecan butter recipe that Ribbit posted in the recipe center. Pecans are a diamond for us - it has carob, olive oil, salt, pecans, compliant sweeterner (I used glycerin) and delicious. The recipe is titled : Explorer Nut Butter.
Posted by: cajun, Thursday, December 1, 2011, 8:25pm; Reply: 36
I believe I put my recipe on a thread earlier this year...very close to yours.

1 cup peanut butter
1 cup raw sugar
1 egg
mix, drop, bake 350  

I sprinkle a bit more sugar on top before baking ..for "crunch"
Posted by: ruthiegirl, Thursday, December 1, 2011, 9:13pm; Reply: 37
I used to make those cookies all the time, when I got free peanut butter from WIC. (after months of us not eating much of it, and getting another jar each month anyway, I found myself with 4 or 5 jars of the stuff to use up!) I found that if I doubled the recipe, I could use an entire 18 oz jar of peanut butter and not have to get a measuring cup all messy when I made it. 2 eggs, 2 cups sugar, 1 jar peanut butter. This is especially delicoius with white chocolate chips, but I don't know if those are compliant  for any types that can also have peanut butter. Its' good with semi-sweet chocolate chips too.

I've made it with almond butter, but that turns into a rather expensive recipe so I don't do it often.
Posted by: cajun, Sunday, December 4, 2011, 6:26pm; Reply: 38
I love almond butter so now will have to try that! 8)
Posted by: PrincessMia, Sunday, December 4, 2011, 8:34pm; Reply: 39
Can anyone tell me if you can substitute whole bean flour for soy flour?
Posted by: Lola, Sunday, December 4, 2011, 8:39pm; Reply: 40
avocado for those who can

mamey is also great
Posted by: ABJoe, Sunday, December 4, 2011, 9:31pm; Reply: 41
Quoted from PrincessMia
Can anyone tell me if you can substitute whole bean flour for soy flour?

I would think you should be able to...  The flavor may be slightly different, but that's one of the things that makes experimenting with cooking so fun. ;D   ;)
Posted by: geminisue, Sunday, December 4, 2011, 11:04pm; Reply: 42
two egg whites =1 egg in a recipe  (also egg white substitute is sold in dairy section, but has preservatives in it) 1/4 = 1 egg
Posted by: PrincessMia, Monday, December 5, 2011, 1:28am; Reply: 43
It was a new cookie recipe. I tried them with the soy flour. My husband called it a train wreck. They sure were delicious though. I need to find a supplier for egg white powder. That would solve the problem. They just spread out too much and took over the pan. Had to scrape them off before they hardened or I would have a hard time getting them off.
Posted by: PrincessMia, Sunday, January 8, 2012, 1:35pm; Reply: 44
Quoted from cajun
I believe I put my recipe on a thread earlier this year...very close to yours.

1 cup peanut butter
1 cup raw sugar
1 egg
mix, drop, bake 350  

I sprinkle a bit more sugar on top before baking ..for "crunch"


Finally solved the problem when using ground almonds. Just reduce the sugar to 3/4 cup. I used dark brown. They are delicious. Was a hit with everyone who tried them. I also added 1 tsp of almond extract. It must be that almonds are higher in fat than peanuts. Enjoy btd friends.  :)
Posted by: Pixu, Monday, January 9, 2012, 3:13pm; Reply: 45
sugar's a black dot for me, I wonder if I could use a liquid sweetener??
Posted by: PrincessMia, Monday, January 9, 2012, 3:47pm; Reply: 46
Quoted from Pixu
sugar's a black dot for me, I wonder if I could use a liquid sweetener??


I don't see why not. Brown sugar turns liquid when heated. Just drop on pan instead of rolling or add a little compliant flour or ground oats. Good luck. :)
Posted by: Pixu, Monday, January 9, 2012, 4:10pm; Reply: 47
thanks PM :) did you add anything else to the ground almonds apart from oil? Salt or sweetener?
Posted by: PrincessMia, Monday, January 9, 2012, 5:38pm; Reply: 48
Quoted from Pixu
thanks PM :) did you add anything else to the ground almonds apart from oil? Salt or sweetener?


1 cup ground almonds, 3/4 cup sugar, 1 egg, 1 tsp almond extract. That's it. If you want to use liquid sugar, maybe substitute the egg for dried egg whites. Bake at 350 f for 10 minutes. Good luck. :)
Posted by: cajun, Monday, January 9, 2012, 10:44pm; Reply: 49
I use ground almonds (almond meal from Trader Joe's) in much of my baking/cooking to replace flour. It usually works very well. :)
Print page generated: Monday, July 28, 2014, 8:59am