1/2 c. flour (I used millet flour one day, and rice flour another. Both worked well. Probably any flour would work)
1/2 c. milk (I used coconut milk, but probably any milk would work)
1/4 c. water
2 T. oil (I used olive oil)
1 1/2 T. sugar (I used xylitol)
pinch of salt
Whisk all ingredients together. Let batter sit for 1 hour (one day we only waited for 5 minutes, and they turned out fine. The batter isn't as runny when it doesn't sit, which makes it a tad bit harder to spread). In a nonstick pan (I used an electric griddle, which worked great), pour some of the batter, and spread around to make it thin. If using a pan, you can actually pick the pan up and turn it to make the batter spread. Cook like pancakes, flipping over and cooking until lightly browned. Put on plate and spread all-fruit jam or jelly on middle and spread around. Roll, and enjoy!
Here is another great low sugar recipe that I modified from an old family recipe. It is brownies! Here is the recipe:
3/4 c. flour (I use a combination of 6 parts rice flour, 2 parts potato starch and 1 part tapioca starch. You can also just use straight rice flour)
1/2 c. cocoa (we have also used carob powder)
1/2 c. oil (I usually use coconut oil, but any oil works)
1/2 tsp. baking powder
1/2 tsp. salt
1/4-1/2 c. xylitol or honey
stevia, to taste
2 tsp. vanilla
Mix xylitol or honey, oil and eggs with hand mixer. Then add the remaining ingredients. Taste to see if the batter is sweet enough. If not, add more stevia. Pour into a greased 8 x 8 pan. Bake at 350 degrees for 25-30 minutes. For more gooey brownies, take out sooner.
Here's some more recipes...
Crustless Pumpkin Pie
1 can (16 oz) pumpkin
1 1/2 c. milk (If you happen to use fresh pumpkin, or homemade frozen like I have been doing, only use 1 cup of milk. I have used all different kinds of milk, and all work)
3 egg whites (I sometimes use the whole eggs, which work fine)
1/4-1/2 c. honey or xylitol
stevia, to taste
1/3 c. flour (whatever kind you want. today I used coconut flour/almond flour mix. I have also used millet flour, rice flour, tapioca, or whatever I have on hand)
1/4 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/8 tsp. salt
Optional topping (I sometimes add this for holidays. the sugar is a lot lower than most toppings)
1/4 c. packed brown sugar
1/4 c. quick cooking oats (I have used ground nuts instead)
1 T. butter, soft (I usually use coconut oil instead)
Preheat oven to 350 degrees. Grease pie plate. Place all ingredients in blender or food processor in order listed (minus the optional toppings). Cover and blend until smooth. Pour into pie plate. Sprinkle with topping if desired. Bake for 50-55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about four hours or until chilled.
Gluten Free Apple Crisp
6 baking apples
honey (however much you want)
1/2 tsp. cinnamon
Walnut streusel topping:
1/2 c. rice flour
1/2 c. xylitol
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. butter or coconut oil
1/2 c. walnuts, chopped fine
Peel and slice baking apples. Pour honey over the apples and sprinkle with cinnamon. Mix with spoon. Spread apple mixture in an 8 inch square baking dish or a casserole dish. Combine flour, xylitol and spices. Cut in butter or oil with knife or pastry blender until mixture is coarse and crumbly. Stir in walnuts. Sprinkle over top of apples and bake at 375 degrees for 45 minutes.
Dairy Free Custard
2 c. milk (almond, soy, or coconut)
2 T. honey
1/8 tsp. stevia
Preheat oven to 325 degrees. Grease individual custard cups or one large custard dish with oil or nonstick spray. In a medium-large double boiler, combine all ingredients and heat to scalding, about 150 degrees on a candy thermometer. Pour into greased containers. Place dishes in a baking dish and add 1 inch of hot water to large dish; be careful not to splash water into the custards. Bake for 25-35 minutes for small dishes, 50-60 minutes for a large dish. Serves 4.
Strawberry Rhubarb Puff
16 oz. frozen rhubarb, thawed
10 oz. frozen strawberries, thawed
1/2 c. honey or xylitol (or stevia if preferred)
2 c. flour (a good mix is 6 parts rice flour, 2 parts potato starch, 1 part tapioca starch. You can also use straight rice flour, or any other flour mix)
2 T. xylitol
1 T. baking powder
1 t. salt
1/3 c. oil (olive oil works well)
2/3 c. milk (any kind)
butter or coconut oil
2 T. xylitol
1 t. cinnamon
Heat oven to 350 degrees. In an ungreased 9x13 pan, mix the fruit with 1/2 c. honey or xylitol. If preferred, just stevia can be used in place of the 1/2 c. honey or xylitol. If using stevia, taste the fruit mixture after adding it to see if it is sweet enough. Put in oven while mixing other ingredients. Mix flour, 2 T. stevia, baking powder and salt in a bowl. Pour oil and milk into a measuring cup (do not stir together); pour at once into flour mixture. Stir until mixture cleans sides of bowl and forms a ball. Add more milk or flour to make the right consistency. Drop dough by 9 spoonfuls onto hot fruit. Make an indentation in each biscuit and dot with butter or coconut oil. Mix 2 T. xylitol and cinnamon together; sprinkle on biscuits. Bake for 30 minutes, or until dough tests done with toothpick. Serve warm.
Gluten Free Banana Cake
I use this as birthday cake. It is SO good!
1/4 c. coconut oil
1/4 c. olive oil
1/2 c. xylitol or honey
stevia, to taste
2 large eggs
1 c. mashed banana
1 1/2 tsp. vanilla
3/4 c. mayo (I use vegenaise)
2 c. gluten free flour mix (6 parts rice flour, 2 parts potato starch, 1 part tapioca starch)
1 tsp. xanthan gum
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
Using a mixer, cream together the oils and the honey or xylitol. Add stevia and mix. Taste batter to see if it is sweet enough. You want it really sweet. Add the eggs, banana and vanilla, mixing well. Add the mayo and mix. Combine the dry ingredients in a small bowl, then add to wet ingredients, mixing until thoroughly incorporated. Spread batter into a 9 x 13 sprayed pan, or 2 round cake pans. Bake at 350 degrees for 30-35 minutes or until tests done. Can be frosted, or eaten as is.
Low Sugar Rice Crispy Treats
1/3 c. almond, cashew or peanut butter
1/3 c. brown rice syrup (can be bought at health food stores, or at luckyvitamin.com)
stevia, to taste
3 c. brown rice crispy cereal
1 tsp. vanilla extract
Combine the nut butter, vanilla and rice syrup in a small saucepan and heat over low heat. Heat until mixture becomes syrupy (watch carefully. This will only take a few minutes). Add a bit of stevia, to make more sweet. Pour the syrup over the cereal and mix well. Try to get the cereal evenly coated. Lightly coat a glass 8 x 8 inch pan with butter or olive oil, and add your crispy mixture. Push down to fill pan. Let stand until cool, and cut and serve. If you want to speed up the process, you can chill in the fridge for about an hour.
I have more recipes, but if I keep typing, this will be the longest post ever :). I hope you enjoy the recipes!