Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Gluten Free Oatmeal Maple Bread From Living Without Magazine January 7, 2015

Filed under: Gluten Free — lowfatdiva @ 11:25 am
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I had the chance to try this bread and purchase a loaf for my daughter this past summer so when a recipe was made available I wanted to share it with all of you who are gluten free or know someone who is.  The bread is probably the best tasting I have tried so far and my daughter was quite pleased too.

There is no kneading or proofing of the yeast.  This bread has great texture, perfect for sandwiches or toast. The maple syrup does double duty, adding flavor and activating the yeast. Rolls have a thick, crispy crust with an airy, slightly chewy interior.  Enjoy!!!   The Living Without magazine has great recipes and a nice website also.

2  cups brown rice flour, preferably super-fine grind
1  cup gluten-free oat flour
1½  cups sorghum flour or millet flour
1  cup tapioca starch/flour
½  cup potato starch
½  cup sweet rice flour
2  packages (2¼ teaspoons each) active dry yeast
1  tablespoon + 1 teaspoon xanthan gum
1  tablespoon salt
5  eggs, room temperature
4  tablespoons maple syrup or amber agave nectar
½  cup shortening or non-dairy margarine, melted
2½  cups milk of choice (rice, soy, hemp, nut milk), warmed
to 110 to 120 degrees
1  egg white, lightly beaten with a fork (to brush tops
of loaves)
½  cup gluten-free oats

1. Prepare two 9-inch bread pans (or two 8-inch bread pans and 6 muffin tins) by greasing well and dusting with brown rice flour. Set aside.

2. Place brown rice flour, oat flour, sorghum flour, tapioca starch/flour, potato starch, sweet rice flour, dry yeast, xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment. Mix on low for a few seconds just to combine ingredients.

3. In separate bowl, hand whisk the eggs, maple syrup, shortening and milk.

4. Add the wet ingredients to the dry ingredients and mix until combined. Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick cake batter.

5. Spoon batter into prepared pans. This recipe makes two 9-inch loaves or two 8-inch loaves plus 6 dinner rolls. To make the rolls, use a large ice cream scoop to portion the batter into 6 standard-size muffin cups; then divide remaining batter into two 8-inch bread pans.

6. Using a pastry brush, lightly brush the top of the dough with egg white. Sprinkle gluten-free oats on top.

7. Let dough rise in a warm place for approximately 40 minutes or until nearly doubled in size. Preheat oven to 350 degrees.

8. Place bread pans in preheated oven and bake for approximately 30 (for rolls) to 40 minutes (for loaves). Bread is done when internal temperature reads 200 degrees on an instant-read thermometer.

9. Cool bread in pans for 10 minutes. Remove from pans and cool on a rack.

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Gingerbread Beer Cupcakes With Toasted Marshmallow Frosting November 27, 2014

Filed under: Desserts,Diva's Brew-ha — lowfatdiva @ 1:32 pm

IMAG1311

I ran across this recipe, tweaked it and OMG it was fabulous!!!  I thought I had a “torch” but found out I didn’t so to improvise I used one of my turbo grill lighters to toast the marshmallow topping.

The cupcakes didn’t really take that long and the combination with the marshmallow was great.   Holiday time can be rough on my granddaughter who is lactose intolerant so I made sure to change a couple of things so she could eat them and as you can see from the pic she thought they were quite delish!     Enjoy!!!  For comments and questions please email me.

 

1 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon salt

1/4 cup canola/safflower oil

1/4 cup  Lite Land OLakes Butter (or use all oil if you are making them lactose free)

1/2 cup packed light brown sugar

1/2 cup unsulphured molasses

1/4 cup Egg Beaters, room temperature

1/2 cup luke warm gingerbread beer or you can use water

  1. Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with liners–and lightly grease with spray.
  2. In a bowl, whisk together the flour, spices, salt, and baking soda. Set aside.
  3. In the bowl of stand mixer (fitted with a whisk attachment), whisk together the melted butter, oil, brown sugar, molasses, and Egg Beaters
  4. On low speed, add half of the beer/water to the egg mixture, followed by half of the dry ingredients. Repeat with remaining beer/water and flour mixture until just combined.
  5. Remove and scrape down the bowl with a spatula, ensuring that all ingredients have been incorporated evenly.
  6. Divide evenly among a standard muffin tin, so that each is 3/4 full (it will most likely yield 11 cupcakes with this amount of batter in each cup).
  7. Bake for about  20 minutes (rotating halfway), or until tops of cupcakes are just springy to touch and toothpick inserted in center comes out clean. Allow to cool in pan on rack for 3 minutes. Remove cupcakes and allow to cool on rack until completely cool.

 

Marshmallow Frosting:

4 large egg whites (4 ounces)

1 cup granulated sugar

1 teaspoon lemon juice

1/4 teaspoon vanilla extract

Place egg whites, sugar, and lemon juice in (very clean) bowl of a stand mixer and place over a pot of lightly simmering water (double broiler). Using the whisk attachment, whisk constantly until sugar has dissolved and whites are lightly warm to touch (use your fingertips to test this–but it should take about 4-5 minutes, depending on how cold your egg whites are).

Transfer bowl to stand mixer and beat over low speed for 1-2 minutes. Increase speed to high and continue to beat for another 5-6 minutes until frosting is thick, shiny, and stiff (will hold its peak).

Frost cooled cupcakes using your favorite tip or use cake spatula.   Hold your torch or lighter just over the top of the frosting and “toast” to desired color.

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Chocolate Brigaderios November 22, 2014

Filed under: Desserts,Gluten Free — lowfatdiva @ 12:03 pm

I was watching a program on the Food Network and Brigaderio Truffles were mentioned.  As normal I was curious so I checked on line for a better description and recipe.  Although I found a couple of recipes, most had the same basic concept except for this one.  I tried the other recipes and like this one the best because it is more “visual” when you are making the mixture.

If you do not cook long enough the Brigaderio will loose it shape but if you cook too long things can get ugly 🙂  This recipe seems to be the best choice for people who cook like I do.  I need a  reading “visual” of how the item needs to look while I’m making it.  I hope you enjoy them as much as we did.  Make a half batch to get started with so you can get a good handle on the truffle before you start to make larger batches.  It’s important to have all your rolling covers cut,chopped and ready before you start rolling the truffles.

I flavored mine with Bourbon by putting it into the mixture as I was cooking it but you could choose other flavors.   Enjoy!!!

 

  • 2 (14-ounce) cans low fat sweetened condensed milk
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 2 teaspoons light corn syrup
  • 3 ounces semisweet chocolate, chopped
  • 2 teaspoons unsweetened cocoa powder
  • 1 cup chocolate sprinkles, preferably Guittard
  • 1 cup finely chopped walnuts, pecans, hazelnuts, pistachios or combination

Preparation

1 In a medium heavy-bottomed saucepan, place the  low fat condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat.

2 When the mixture starts to bubble, add the chocolate and the cocoa powder. Whisk well, making sure there are no pockets of cocoa powder. Reduce the heat to low and cook, whisking constantly, until it is the consistency of a dense fudgy batter, 8 to 10 minutes. You want the mixture to bubble toward the end, so it’s important to use low heat or the sides of the pan will burn the fudge. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. It is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick burnt residue on the bottom.

3 Slide the mixture into a bowl (without scraping the bottom) and let cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours.

4 Scoop the mixture by the teaspoonful and, using your hands, roll each into a little ball about 3/4 inch in diameter (about the size of a chocolate truffle).

5 Place the sprinkles in a bowl. Roll 4 to 6 brigadeiros at a time through the sprinkles, making sure they cover the entire surface. Store in an airtight plastic container for 2 days or up to 1 month in the refrigerator.

 

images

 

Jam July 16, 2014

Filed under: Appetizers & Drinks — lowfatdiva @ 9:11 pm

As I was checking my email today I found this recipe from Cooking Light magazine for strawberry jam.  Normally I would delete a jam recipe because I am just not in the mood to make jam right now and I would probably take the cheaters way out by finding some at the farmers market 😉  But this recipe intrigued me because it was put in a slow cooker and it had wine in it!  Go figure right?  I’m going to try it this weekend.  Plus I think making the recipe with blueberries (which are ready now at the markets) and adding either lemon thyme or pineapple mint might be fun.    Enjoy!!!!

strawberry-riesling-jam-ck-l

  • 2 pounds very ripe hulled strawberries
  • 1 cup sugar
  • 1/2 cup Riesling wine
  • 1 medium peeled Macintosh apple, grated
  • 1 (1.75-ounce) box Sure-Jell fruit pectin
  • 1 rosemary sprig

Preparation

  1. 1. Combine first 5 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours.
  2. 2. Mash the fruit to a chunky puree with a potato masher or an emulsion . Increase heat to HIGH; cook, uncovered, 4 hours. Turn off heat, and nestle rosemary sprig into fruit mixture; let stand 1 hour. Remove and discard rosemary sprig and any loose needles. Place jam in a bowl; cover and chill 8 hours. Store, refrigerated, for up to 3 weeks

NOTE:  I’m going to put it in jars so I can give to others to sample 😉

 

Gluten Free Double Chocolate Macaroons July 10, 2014

Filed under: Gluten Free — lowfatdiva @ 5:04 pm

Oh my, I had to share this recipe that was forwarded to me by Living Without    for Gluten Free Double Chocolate Macaroons!  My daughter is going to be thrilled when I make these 🙂  Enjoy!!!!

 

2 extra-large egg whites, room temperature
⅛ teaspoon cream of tartar
¼ teaspoon kosher salt
½ cup sugar
1 teaspoon pure vanilla extract
2 cups finely shredded unsweetened coconut
1½ cups semisweet mini chocolate chips
½ cup semisweet or bittersweet chocolate disks or chips

1. Preheat oven to 325°F. Line 2 baking sheets with parchment paper.

2. In a large bowl using an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form. While mixer is running, slowly drizzle in sugar. Whip until meringue forms glossy white peaks. Then add vanilla.

3. Using a spatula, gently fold in coconut and mini chocolate chips. Egg whites will deflate a bit.

4. Scoop batter by generous tablespoons onto prepared baking sheets, placing macaroons ½ inch apart. Using damp fingers, flatten them slightly. Place a chocolate disk or chips into the center of each, pressing down so the center is lower than the sides (like a thumbprint cookie). If meringue appears to crack, use dampened fingers to smooth it out around the edges.

5. Place in preheated oven and bake 15 minutes. Rotate pans. Bake 6 to 8 minutes more or until macaroons are light golden brown.

6. Remove from oven and let cool 15 minutes. Place macaroons on a wire rack to cool completely. Do not layer until chocolate centers are set.

 

macaroons

 

Spicy Brussels Srpouts April 1, 2014

Every since my husband and I have changed our opinions on Brussels Sprouts I keep looking for exciting ways to make them.  My mom recently passed along a recipe she found and with a little tweaking we really like it!  I have tried the glaze on other vegetables like asparagus but it does not taste as good as it does on the sprouts.  Enjoy!!!

1 # of Brussels Sprouts cut in half

3 cloves of garlic minced

Pam Olive Oil Spray

Sea Salt

Ground Pepper

2 tablespoons honey

1/2 – 1 teaspoon Sriracha sauce

1 tablespoon fresh squeezed lime juice

 

Preheat oven to 425 degrees.  Rinse and pat dry Brussels sprouts.  Cut Brussels sprouts in half.

Spray a baking sheet with Pam Olive Oil.  In a bowl, place sprouts, garlic, a pinch of sea salt and pepper.  Spray sprouts liberally with more Pam Olive Oil and toss to coat (you may have to spray more than one time).

Arrange sprouts on baking sheet in a single layer.  Bake for about 7-9 minutes depending on the size of your sprouts.  Flip and bake for another 7-9 minutes.

Remove the sprouts from the oven.  Spray again with Pam Olive Oil

Whisk together in a bowl  the honey, lime juice and Sriracha sauce.  Add the sprouts to the glaze mixture and gently toss so you are coating them evenly.

Place back on baking sheet.  Place baking sheet under broiler for about 3 minutes (you don’t want to over cook or burn them).

Remove from oven and enjoy!!!

brusselbrussel 2

 

Mini Drums With Tandoori Sauce February 23, 2014

Filed under: Appetizers & Drinks,Main Dishes & Sandwiches — lowfatdiva @ 4:16 pm

We have all heard that eating only white meat (breast) of a chicken is the lower fat option, but you know sometimes I want some dark meat!  Well, I have found that if you eat the “drums” of  chicken wings and remove the skin, you are only looking at about 4 grams in 3 drums if prepared properly 🙂  Yeaaaaa!!!!

This recipe can be a bit spicy but if you want to alter the spices that will be fine too.  Enjoy!!!!

2 1/2  pounds chicken drummettes (about 25)
1 medium onion, cut into wedges
4 ounces  tomato sauce
3 – ounces  plain fat-free yogurt
1/2 tablespoon ground coriander
4 cloves garlic, coarsely chopped
1 teaspoons chopped fresh ginger
1  teaspoons salt
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala

If you can’t find the spice   graam masala in your local grocery, a typical Indian version of garam masala contains:

black and white peppercornsclovescinnamonblack and white cumin seedsblack, brown, and green cardamom pods

or you can leave it out like I did 🙂
1/2 teaspoon cayenne pepper (optional)
1/4 teaspoon red food coloring
2 whole cloves

Place the chicken drummettes in a 3-quart rectangular baking dish; set aside.
For the tandoori masala: In a blender or food processor, combine onion, tomato sauce, yogurt, coriander, garlic, ginger, salt, cumin seeds, garam masala, cayenne pepper (if desired), red food coloring, and whole cloves. Blend to a very smooth paste. (The color should be deep red.)
Pour the tandoori masala over the chicken drummettes; turn chicken drummettes to coat. Cover and marinate in the refrigerator for 4 to 24 hours. Do not go over 24 hours!
Preheat oven to 400 degrees F. Arrange as many of the chicken drummettes on the unheated rack of a broiler pan as will fit in a single layer. Bake for 20 -25 minutes. Turn oven to broil. Broil chicken 4 to 5 inches from the heat for 5-7 minutes or until chicken is no longer pink and pieces just start to blacken, turning once halfway through broiling.
Transfer drummettes to a serving platter. Repeat baking and broiling the remaining chicken.

drums
 

 
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