Although eggs are naturally a healthy food (see next week’s blog), for those who are on a low cholesterol diet, you may wish to try this recipe instead of buying the commercial brands of egg replacements which may have some yellow food colouring added for aesthetic purposes as well as other additives.  This way you know what you’re eating. Besides, this is so easy!

Ingredients

1 Tbsp. non-fat dry milk

2 egg whites  (large eggs)

1 tsp. unsaturated vegetable oil

Method:

1. Separate egg whites into a small bowl.

2. Sprinkle milk powder over egg whites and beat with a fork until smooth.

3. Add oil.  Beat well until blended.

Note-This mixture can be refrigerated for up to three weeks.

Yield - 1/4 cup or equivalent to one large egg.

Of course, you can double or triple the recipe depending on your recipe.

Enjoy

Recently I had an inquiry from a customer who was making the Blueberry Cookies -pg.51 in my book Cookies Naturally.

She had a problem with the batter turning blue/mauve and the blueberries popping out of the batter on being baked.

These are the suggestions I made in case you may have the book and might like to try the recipe as well.

1. If using frozen blueberries, which I was, do not thaw before adding to the batter. Also, the blueberries go in last and are folded gently into the batter.

If you are using all whole wheat flour, the batter will be heavier, consequently this may make it hard to incorporate the berries. For this reason, I use half whole wheat and half unbleached white flour to help lighten up the batter.

Also, if using yogurt, or half yogurt and half milk as I did, again, it will be a heavier batter as yogurt obviously is not as running as milk. In both cases, add extra milk a little at a time until you have the batter at a consistency that you can add the berries with as little stirring as possible so the batter doesn’t get discoloured  and the berries won’t pop out. (I had to add a fair bit of extra milk).

Another tip when making cookies-  I use a stainless steel scoop- brand name-Vollrath #40 with a mauve handle. It is one of my favourite pieces of equipment in my kitchen. I use the larger, yellow handled one for scooping my muffin batter. Treat yourself if you can and get  a couple of these. You won’t be sorry. Gone are the days with batter sticking to the inside of the spoon. The release mechanism on these super scoops makes sure that won’t happen again. Also, every cookie will be the same size. Available in most better kitchen stores. I believe I purchased mine at S.T.O.P in Kitchener.  That was a long time ago. They last forever!

When I used the tips I just shared with you,  my batter didn’t have a sign of mauve and not a single blueberry popped out during the baking process.

Since it is blueberry season, you may want to try this  rather unique recipe as it isn’t often you find  a recipe for blueberry cookies.  Blueberry  muffins, yes. Blueberry puddings and  cakes, yes, but not usually cookies. The texture is also more like a mini scone or biscuit. I like them best right out of the oven!

Here’s the recipe. Good luck!

Blueberry Cookies

1/3 c. honey

1/4 c. blended butter or margarine * (see recipe below)

1 egg or egg substitiute

1/3 c. sour milk or fat-free plain yogurt (remember you may need to add more liquid at the end)

2 tsp. lemon zest

1 c. whole wheat flour

1 c. unbleached white flour

1 tsp. baking powder

1 tsp. baking soda

1 c. blueberries

Preheat oven to 350 degrees. Beat first five ingredients.

Sift flours, soda and baking powder. Stir in lemon zest.

Add dry mixture to liquid mixture, a little at a time. If batter is too thick, thin it out a little with the extra milk.

Gently fold in blueberries.

Drop by scoopfuls onto a non-stick cookie sheet. Press lightly with the floured tongs of a fork.

Bake 15-20 min. or until a little golden. (This batter doesn’t brown a lot.)

It’s allowed to eat these right out of the oven:) I even warm them up before eating once they are cooled down.

*Blended butter or margarine

1 pound of butter or 2 cups of the best margarine you can find

1 1/4 c. good quality oil

Whip butter or margarine in food processor (or by whatever means you have)

Add oil in a steady stream until incorporated into the butter or margarine.

You can easily half this recipe if you don’t bake often. I make the larger amount so I always have it ready when I decide I want cookies at the last moment.

In my last blog I introduced a new dairy-free product Oat Dream.

As mentioned in that blog,  it is not to be used for baby formula or for children under five years of age.  It is safe, but  does not  have the necessary required nutrition for young children.

Oat Dream, a new dairy substitute may be another option for you if you are  lactose intolerance.

It is cholesterol free, low in saturated fat and sodium, enriched with vitamins A, D, B2 and B12, and  is a source of fibre.

Because it is an oat beverage, it is not suitable for those with celiac disease.  (Don’t get confused as Pure Oats from Cream Hill Estates is safe for those with celiac disease) .

Athough it is not a source of protein, it is not suitable for those sensitive to the protein in dairy as there is 3 grams / cup.

Also should not be used as an infant formula.  Also, before using for children under age five, check with your child’s doctor first.

For more info or to find out where this product is available, call 1-800-434-4246, or go to www.hain-celestial.ca or write Hain Celestial Canada ULC, 1638 Derwent Way, Delta,BC, Canada, V3M 6R9

I will be one of the many vendors participating in the Better Health & Living EXPO, May 8th and 9th.  Don’t miss this event.  There will be over 150 vendors.  For a complete list of speakers and topics visit WWW.OPENUPEXPO.CA

The event takes place at Bingeman Park, Kitchener, ON

Hope to see you there.

Shirley Hartung

*** The first 3 people who visit my blog and use the phrase- OPEN UP Better Health & Living EXPO will win a free pass to the Expo. The pass is worth $7.00 /adult.   Please include your phone number or e-mail in case I need to  contact you

For those of you who are lactose intolerant or who simply cannot tolerate dairy, a new alternative which you may not have considered or haven’t tried is coconut milk. Just recently I learned that this product is available in powdered form which is doubly helpful for those who need an alternative as most often alternatives to dairy are not in powdered form.

This is a handy product to take camping as it is easily reconstituted and can be made up as needed.  Also handy for baking when powdered milk is called for in a recipe eg. several of my bread machine recipes call for powdered milk

The box I picked up was Mr. Goudas brand.  It may be available from other companies as well. Hope you find this info helpful.

Don’t forget to check out my website at  www.edible-options.com

Ingredients

1  1/2 c. oatmeal

1 c. buttermilk (1 % fat)

2  1/2 c. flour of your choice

4 tsp. baking powder

1 c. fresh or frozen blueberries (if frozen, do not thaw)

zest of 1 orange

1/2  c. softened 95 % fat-free cream cheese

1 c. unsweetened orange juice

1/2 c. liquid honey

3 eggs

Preheat oven to 350 degrees.

Soak oatmeal in buttermilk.

Beat together cream cheese, juice, honey and eggs.

Mix together flour and baking powder. Stir in zest.

Add liquid mixture to dry, stirring only till blended.

Gently fold in blueberries.

Fill paper-lined muffin tins 2/3 full and bake until tester comes out clean. Approx. 15 minutes.

Note: Because my muffin recipes are lower in fat, sometimes the muffins stick to the liner so I spray the liners before filling.

I also add the blueberries in at the end, otherwise, if they are frozen, they will make the batter blue in colour.

Enjoy avocado?  Here is a recipe I think you will enjoy- A special salad for a special occassion.

Strawberry & Avocado Salad

Ingredients-

1 clove grated garlic

1 tsp. honey

1 tsp. Dijon mustard

1 tbsp. raspberry vinegar

1 tbsp. balsamic vinegar

2 tbsp. olive oil

15 oz. bag baby spinach

2 handfuls strawberries ( sliced)

1 avocado ( peeled, pitted and sliced)

2 slices bacon ( cooked and crumbled,  (optional)

1 handful crumbled blue cheese

1 handful chopped pecans

Directions

1. Mix garlic, honey, mustard, vinegar and oil

2. Assemble salad and toss with dressing.

Enjoy!

PUMPKIN RAISIN MUFFINS (pg. 53 Muffins From the Heart)

Ever find yourself with just a little buttermilk left in the carton, your flour tin almost empty? Be flexible. Try going half and half…

3 cups whole wheat flour  ( half white unbleached, half whole wheat)

1 tbsp. baking powder

2 tsp. baking soda

2 tsp. cinnamon ( half cinnamon, half ground cloves) Pumpkin spice could also be substituted.

1 c. pure pumpkin

1/2 c. cleaned, dried raisins ( half raisins, half dates)

1/2 c. chopped walnuts ( optional)

1/4 c. canola oil ( half oil, half applesauce)

2/3 cup liquid honey ( half honey, half sugar)

4 eggs or egg substitute (2 eggs, 2 tbsp. flax seed egg substitute)

1/4 low-fat milk ( half skim milk, half  buttermilk)

Preheat oven to 350 degrees. Mix together flour, b powdeer, b soda and spices. Stir in raisins and walnuts if using.

Beat together pumpkin, oil and applesauce, honey, applesauce, eggs and milk.

add liquid mixture to dry ingredients, stirring only till blended.

Prepare muffin tins ans mini loaf pans.  Fill to size of your choice.  Bake until tester comes out clean.

Just for variety, I made half the batter into muffins and half into mini loaves.

After cooled, I topped with a green top hat in honour of Saint. Patricks Day.

Ingredients

1/2 c. liquid honey

1/2 c. butter, margarine or oil

1 tablespoon pure vanilla

2 eggs or egg substitute

1  1/2 cup gluten-free flour

1 tsp. baking soda

3 c. pure oats  (Lara’s  from Cream Hill Estates) - certified gluten-free *

1/4 c. chopped walnuts (optional)

Variation: If not using a date filling, add 1/4 c. raisins to cookie mixture.

* This oatmeal is quite course so I like to break down a little by pulsing a few times in a food processor.  Don’t over pulse or you’ll end up with oat flour)

Preheat oven to 350 degrees. Beat first 4 ingredients. Sift flour and soda. Add to first mixture. Stir in remaining ingredients, one at a time.  Scoop onto a non-stick pan. Press lightly with tines of a fork. Bake 10 min.

Date Filling

2 Tbsp. freshly squeezed lemon juice

1/2 c. water

1 1/2 c. pitted, cleaned, chopped dates.

Combine above ingredients and cook until thick. Cool.  Make cookie sandwiches as needed.

To enjoy more of the recipes in Cookies Naturally gluten-free,  see web site order page for Cookies Naturally and The Gluten-free Companion to Cookies Naturally.