preheat oven to 350 degrees.
cream margarine and sugar.
add egg substitute and vanilla.
in another bowl mix the flours and baking powder.
add everything together to make dough.
drop by 1/2 tbsp measure into cinnamon sugar.
roll to coat.
place on greased cookie sheet.
bake 10-12 minutes.
tir together all purpose gluten-free flour and 1 teaspoon salt
ne and fill up with egg liquid.
5. Bake at
bowl, mix the no-egg and water to make a
eanut butter allows.
Combine egg and baking powder to the
Preheat oven to 325.
Mix first (7) ingredients, set aside.
Mix sugar, vanilla bean, flax meal with mixer.
Add egg whites, mix.
Add banana, mix.
Add dry ingredients from step 1, mix inches.
stir in dried fruits, etc.
grease pans lightly.
spoon batter into muffin pans.
bake 40 minutes.
Preheat oven to 350 degrees. Oil 9x13 baking pan.
In large bowl, beat sugar and shortening until light and fluffy.
Add honey, egg replace and vanilla. Beat until smooth.
In medium bowl, combine flour, gar gum, salt and baking soda. Blend.
Add flour mixture to sugar mixture. Mix until well combined.
By hand mix in chocolate chips, nuts, rice cereal and oats.
Press firmly into pan.
Bake for 20 minutes, until brown.
resh pasta before (especially gluten-free) you'll need some practice
Rub the dry ingredients in with the butter.
Add the wet ingredients, adding a little milk at a time to get a soft dropping consistancy.
Beat the mixture well to combine.
Add paper liners to the muffin tin and fill with the mixture.
Sprinkle a little sugar on the tops of the muffins.
Bake at about 190 degrees Celsius for about 20 - 25 minutes for muffins and about 50 minutes for a loaf tin.
Makes about 12 muffins.
edium bowl place the cracked wheat and pour the hot water
arge bowl, combine oatmeal, whole-wheat flour, baking powder and salt
ix all-purpose flour, whole wheat flour, baking powder, salt, and
nother bowl, mix the liquid egg white, applesauce and milk.
Spray coffee mug with non-stick spray.
Mix all ingredients until well blended.
Add a very scant pinch of salt.
Microwave for about 55 seconds - just until the mixture rises above the rim of the cup. If you cook it much longer, it gets rubbery.
Yes, it's pretty good topped with Cool-Whip or sugar free ice cream or a little more half-and-half.
Mix all ingredients together-whisk thoroughly in a small dish.
Dip both sides of the bread and set in a small overnight dish.
Add remaining of the egg wash to the french toasts.
Cover and refrigerate overnight.
Uncover and cook on stovetop with non-stick spray.
Serve warm with Ideal Confectionery (substitute powdered sugar), sugar free syrup or sugar-free jelly/jam!
n another bowl, mix the Egg Beater egg substitute, apple sauce and
ith electric mixer. Beat in egg until well blended.
Beat
Preheat oven to 425\u00b0F.
In a large bowl mix egg whites, splenda & salt.
Add the Pumpkin to egg mixture, along with the Cinnamon & Ginger.
Mix til well blended. (I use a whisk).
Add FF Evap Milk. Blend well.
Pour into unbaked pie shell.
Bake at 425 for 15 minutes
Reduce heat to 350 & bake for an additional 35 minutes.
he margarine or butter, sugar, egg substitute, molasses and vanilla extract
Preheat oven to 350.
Combine Unsweetend Applesauce, Splenda, Milk, & Egg Substitute.
In another bowl combine baking powder, both flours, & cinnamon.
Add gradually to the wet mixture.
Add Vanilla.
Fold in Blueberries.
Bake approx 24 minutes.
Enjoy!