These have to be the best banana muffins I've tasted! I found this recipe on Allrecipes.com and tweaked it to make it egg-free and low-fat. These muffins taste best fresh from the oven, and also are the perfect, healthy way to start your day!

30 minutes (10 min prep, 20 min cooking)
6 muffins

3/4 cup all-purpose flour
1/2 cup rolled oats
1/4 cup brown sugar, unpacked
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/8 cup skim milk or soy milk
1/8 cup applesauce
1/4 teaspoon vanilla extract
1/2 cup mashed bananas

1 Preheat oven to 400 degrees F (205 degrees C).
2 In a bowl, combine flour, oats, sugar, baking powder, soda, and salt.
3 In another large bowl, mix together milk, applesauce, and vanilla.
4 Add the mashed bananas, and combine thoroughly.
5 Stir the flour mixture into the banana mixture until just combined.
6 Lightly grease and dust 6 muffin cups (or line with paper bake cups), and divide the batter among them.
7 Bake at 400 degrees F (205 degrees C) for 20 minutes.

Nutrition Facts
Serving Size 1 muffins
Calories 166 Calories from Fat 11
Amount Per Serving %RDA
Total Fat 1.2g 2%

Saturated Fat 0.2g 1%

Polyunsat. Fat 0.4g

Monounsat. Fat 0.3g
Cholesterol 0mg 0%
Sodium 278mg 12%
Potassium 187mg 5%
Total Carbohydrate 34.9g 12%

Dietary Fiber 2.2g 9%

Protein 4.6g 9%

For each egg, use:

1 tsp. baking powder, 1 Tbl. liquid, 1 Tbl. vinegar•

1 tsp. yeast dissolved in 1/4 cup warm water•

1 Tbl. apricot puree•

1 1/2 Tbl. water, 1 1/2 Tbl. oil, 1 tsp. baking powder•

1 packet plain gelatin, 2 Tbl. warm water. Do not mix until ready to use.•

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Contributor: Food Allergy Network cookbook
- www.chef2chef.com

Kung Pao Chicken

Marinade
2 tsp. rice or white vinegar
2 Tbsp. soy sauce
Hot pepper sauce
1 Tbsp. finely chopped fresh ginger
1 green onion, chopped

Chicken & Vegetables
1 lb. boneless, skinless chicken breast, cut into cubes
1/3 cup peanut oil
Broccoli, peppers, carrots – chopped into pieces
¾ cup thinly sliced cabbage (or more if desired)

Seasonings
1 Tbsp. soy sauce
2 tsp. Splenda
1 tsp. rice or white vinegar

Mix vinegar, soy sauce, hot sauce, ginger and onion in a large bowl. Stir in chicken and marinate 15 minutes at room temperature or up to 12 hours in fridge.
Meanwhile, stir fry vegetables in oil over high heat until tender crisp – about 3 or 4 minutes. Transfer to a bowl. Add marinated chicken and marinade to skillet and stir fry until almost done. Add soy sauce, Splenda and vinegar mixture along with vegetables. Cook stirring an additional 3 or 4 minutes until chicken is cooked through. (Serves 2 or 3 with 10.6g carb per serving)

Sue

6 Tbs sugar free Nestles Quick
1 tsp vanilla extract
1/2 cup margarine (or I can't believe it's not butter or Mooove over
butter)*
1/2 cup skim milk
1 cup coconut
3 cups quick cooking oats

Mix first 4 ingredients until smooth (with mixer or food processor). Mix
in
coconut and oats until well combined.

Place wax paper on a cookie sheet. By teaspoonfuls or tablespoonfuls,
roll
into balls and place on cookie sheet. Refrigerate 1 hour. Store in
refrigerator. Quantity varies depending on size of cookies.

* some margarines can be cooked with and some can't so use what is
available
in your area that can be used for cooking. If you are preparing these
for a
diabetic with renal problems, "Mooove Over Butter" is the best choice.
"I
Can't Believe It's Not Butter" is next in line.

SOUR CREAM CORN BREAD
2 c. corn meal
2 T. sugar
1 t. salt
1 t. baking soda
2 t. baking powder
2 eggs
2 c. sour cream

Bake 400° for 20-25 minutes.
--------------------

Yellow Corn Muffins
(source: Living Well Without Wheat - The GLUTEN-FREE GOURMET by Bette Hagman)

1 c. yellow cornmeal
1 cup corn flour
1/4 c. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
2 eggs, beaten
1 c. buttermilk
2 T. shortening, melted

Preheat oven to 400°F. Grease 12 muffin cups.

Sift the dry ingredients together into a mixing bowl. Stir in beaten eggs, buttermilk, and melted shortening.

Spoon into prepared cups. Bake for about 25 minutes. Makes about 12 muffins.
----------------

Bob's Red Mill has a gluten-free corn bread mix. See link below.

-Grainlady

Here is a link that might be useful: Bob's Red Mill Gluten Free Corn Bread Mix

Ingredients

=== APPLE FILLING ===
4 medium baking apples peeled, and
sliced thin
1 cup water
2 teaspoons cinnamon
2 tablespoons cornstarch or arrowroot
1/4 cup fructose
=== BISCUITS ===
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/4 cup canola oil
1 tablespoon honey
1/2 cup low-fat buttermilk

Method

Preheat the oven to 375 degrees.

Cook the apple filling ingredients in a large saucepan over medium heat until apples are soft and mixture is thickened, about 10 minutes. Pour the apple mixture into a casserole dish.

Prepare biscuit dough by combining the whole-wheat pastry flour and baking powder. Add the oil and stir until it is well distributed. Add the honey and buttermilk. Stir with a fork until the flour mixture is moist. Add additional milk, if necessary.

Drop the biscuit dough by tablespoons on top of the apples. Place the casserole in the oven and bake for 20 minutes until biscuits are golden brown. Serve warm.

This recipe yields 6 servings. Serving size: 1/2 cup fruit filling, 1 (2-inch) biscuit. Recipe Source: Best Diabetic Dessert Recipes

Exchanges Per Serving: 2 1/2 Carbohydrate, 1 1/2 Monounsaturated Fat.

Nutrition Facts: Calories 258; Calories from Fat 92; Total Fat 10g; Saturated Fat 1g; Cholesterol 1mg; Sodium 83mg; Carbohydrates 41g; Dietary Fiber 4g; Sugars 23g; Protein 4 g.

Yield
6 Servings

Ginger Ale drink
Ingredients:
3 1/2 cups water
3/4 cup peeled and chopped ginger root
2 TBS vanilla
1 TBS lemon extract
1/4 tsp stevia concentrate powder
Carbonated or sparkling water

Instructions:
Rapidly boil ginger root in water for 10 minutes. Strain and place liquid in a jar. Stir in vanilla, lemon and stevia. Cool and store in the refrigerator.

HUNZA DIET BREAD RECIPE
Hunza Diet Bread is a delicious, dense, chewy bread that's very nutritious and is almost impervious to spoilage. The following recipe makes a huge batch of approximately 60 (sixty) 2 inch squares, high in protein, vitamins and minerals.
Keeps weeks at room temperature, even longer in the fridge and indefinitely in the freezer. The recipe for this wonderful bread is as follows: -
* 4 cups of water
* 3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour
* 1.5 (one & one half) cups of canola oil
* 1.5 (one & one half) cups of natural unrefined sugar
* 16 ounces of honey
* 16 ounces of molasses
* 4 ounces of powdered soya milk (half cup)
* 1 teaspoon sea salt
* 1 teaspoon cinnamon
* 1 teaspoon ground nutmeg
* 2 teaspoons baking powder (non aluminium)
Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. Mix ingredients. Grease and lightly flour cooking pan(s). Ideally use baking trays with about 1 inch high sides. Pour batter in pan(s) half an inch thick over the base. Bake at about 300 degrees farenheit (150 C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90 degrees farenheit (50 C). After it is cooled tip out and cut into approx 2 inch x 2 inch squares. Store it wrapped in cloth in a container.
You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used.
Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread..... Good luck and good health .. bon appetite :-)
Suggestions to lose weight with HUNZA DIET BREAD:
There are many ways to do it. This is another benefit. It's flexible. Here are some typical plans. Each piece of bread is thinly spread with butter for a total of approximately 100 calories.
Plan A: Eat 1 piece every 5 hours of the 16 hours you're awake. That's 3 pieces which total 300 calories. This is the fastest way to lose weight I know of. It works faster than any high protein diet. Why? You have more energy and burn more calories. Second, the high fiber bread keeps your digestive system regular. Third, your body stays healthy. A healthy body means a properly functioning metabolic system.
Plan B: Really gorge yourself with the bread. Two pieces every four hours for a total of 8 pieces but only 800 calories. You'll feel full all day. In fact, I doubt many people could eat this much of the bread.
Plan C: Eat a piece in the morning for breakfast and a piece 3 hours before your dinner and you will eat a great deal less.
Plan D: Eat a piece of HUNZA DIET BREAD, 10 minutes before you eat your regular meal. When we do this we eat only a fraction, such as 1/4 of what we would normally eat. If we wait longer than 10 minutes we don't want to eat at all.
Plan E: Eat the bread at the end of meals that don't fill you up enough, such as low calorie meals. This is a perfect way to use the bread. You eat a low calorie meal, enjoy it, then eat a piece or two of bread to fill you up. Perfect! No suffering and no urge to snack.
Plan F: Alternate Plan A, B, C, D. We recommend an alternation of the plans, but some people who just want to get the weight off as soon as possible will use Plan A exclusively.

* Exported from MasterCook *

Banana Raisin Cookies

Recipe By :Dr. Lyndon Smith, pediatrician
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 bananas -- mashed
1/2 cup nuts -- chopped
1/3 cup vegetable oil
1 cup raisins -- chopped
1/2 teaspoon salt
1 teaspoon vanilla
2 cups rolled oats

Mix all ingredients well. Let set a few minutes. Drop by spoonful onto cookie
sheet. Bake at 350 degrees 20-25 minutes.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2476 Calories; 125g Fat (43.3% calories from fat); 46g Protein; 323g Carbohydrate; 38g Dietary Fiber; 0mg Cholesterol; 1101mg Sodium. ++++ Exchanges: 8 Grain(Starch); 1 1/2 Lean Meat; 13 Fruit; 23 1/2 Fat.