Makes 12 servings
1 cup plus 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup plus 2 teaspoons sugar
2 tablespoons plus 2 teaspoons reduced calorie tub margarine
1 large egg
1 teaspoon vanilla extract
1 cup skim or low fat buttermilk
1/2 cup seedless raspberry preserves
1 tablespoon confectioner’s sugar
Preheat oven to 350 degrees. Spray two 8″ square baking pans with cooking spray.
In a small bowl sift flour, cocoa powder, baking powder and soda and salt. Set side.
In a medium bowl cream together sugar and margarine. Add egg and vanilla beating until smooth. Gradually beat in flour mixture alternately with buttermilk until batter is smooth.
Evenly divide batter between prepared pans. Bake 10-12 minutes or until a toothpick inserted in the center comes out clean. Transfer pans to a rack to cool. Remove cakes from pans. Transfer one cake to a serving plate flat side up.
Meanwhile heat raspberry preserves in a small saucepan over low heat until melted. Brush half of the preserves on top of cake on the serving plate. Brush remaining preserves on flat side of remaining cake. Arrange cakes with fruit sides touching. Evenly sprinkle top of cake with confectioner’s sugar. Cut into 12 squares.
adapted from http://gastroparesisandgastronomy.wordpress.com/2010/09/16/let-them-eat-cake/
Twice Baked Sweet Potatoes
- about 3 lbs. organic sweet potatoes (2 large or 3 medium)
- olive oil
- 1/4 cup fresh squeezed orange juice + 1/4 cup water*
- 1-1/2 tablespoons coconut oil
- 1-1/2 teaspoons cinnamon
- 1 teaspoon sea salt
- 1/4 cup chopped pecans
Directions
- Preheat oven to 400 degrees.
- Wash sweet potatoes and cut into 6 total pieces (i.e. cut 2 large into 3 sections each; cut 3 medium into 2 sections each).
- Rub the skins and top and bottom of each piece with olive oil. Place on a baking sheet lined with aluminum foil (for easier clean up).
- Bake for 45-50 minutes, turning once, or until the potatoes are easily pierced with a fork.
- Allow to cool until they are easy to handle.
- Scoop the flesh out of each “cup,” leaving a little bit on the bottom and sides. (I used a melon baller, as suggested in the original recipe.)
- In a food processor or blender, combine the flesh with juice, water, coconut oil, cinnamon, and salt. Process until smooth.
- Spoon filling back into cups. For non-GPers, sprinkle chopped pecans over the top. (Leave your portion plain.)
- Bake for about 20 minutes, until hot and lightly browned.
- Serve warm.
LWWGP Whipped Sweet Potatoes
Ingredients- 3 lbs. organic sweet potatoes
- 1/4 cup fresh squeezed orange juice + 1/4 cup water*
- 1-1/2 tablespoons coconut oil
- 1-1/2 teaspoons cinnamon
- 1 teaspoon sea salt
- Preheat oven to 375 degrees. Line a baking sheet with aluminum foil (to make clean-up easier).
- Place sweet potatoes (whole, unpeeled) on the baking sheet.
- Bake for 45-60 minutes, depending on the size. They’re done when you can easily poke a fork into the flesh.
- Allow to sit until cool enough to handle. Slice each yam in half and either peel off the skin or scoop out the inside with a spoon. Discard peels.
- Add the sweet potato flesh and all ingredients to a blender or food processor (I used my Vitamix) and whip until smooth.
*I like the added flavor and bit of natural sweetness from the orange juice, but you could use 1/2 cup of any liquid. If you have GERD and cannot tolerate citrus, I think apple juice would also work well if you’re not sensitive to FODMAPs. If you’d rather have a more savory dish, try 1/2 cup chicken stock.
http://livingwithgastroparesis.com/recipe-sweet-potatoestwo-ways/
Pumpkin Chocolate Chip Cookies
- 1-16 ounce box of organic vanilla cake mix
- 1-15 ounce can of organic sweet potato puree (or organic pumpkin puree)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pure vanilla extract
- 1/2 cup Sunspire organic 42% cacao chocolate chips
Directions
Preheat oven to 350 degrees. In a large bowl, mix cake mix, puree, spices and vanilla until combined. Stir in chocolate chips. Drop onto a cookie sheet sprayed with non-stick spray (or use a Silpat, like I did) and bake for about 9 minutes, until set. Let cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.*Let me explain why I chose these ingredients and what makes these cookies so GP-friendly. First, the organic cake mix. For whatever reason, cake mix works much better for cookie recipes without butter/oil than scratch baking. And unlike commercial cake mixes, organic ones don’t have any trans-fat. In fact, this one doesn’t have any fat at all. Or fiber. No corn syrup, either. Good place to start!
The sweet potato puree is lower in fiber than canned pumpkin (about 2 grams instead of 4 grams per half cup). You can’t tell the difference flavor-wise in the cookies, at least in my opinion. You could certainly use pumpkin puree. It would just boost the fiber content a bit.
Now the chocolate chips. Sunspire chocolate chips have half the fat of both Nestle’s and Hershey’s chocolate chips (4 grams in 2 tablespoons instead of 1 tablespoon). With these ingredients, assuming you make 30 cookies, there’s just over one gram of fat and 1/2 gram of fiber in each cookie.
In general, I just feel better using organic stuff and avoiding some of the junky chemicals and artificial ingredients that promote inflammation. Of course these are still a treat. Cookie Monster is right. Cookies are a sometimes food, especially when it comes to a GP-friendly diet. Maximizing nutrition should always be our first priority. That said, I love a good cookie now and then. Okay, let’s be honest. If I had a whole batch of these laying around, it’d be probably be more than now and then. That’s why I…
…make a couple of cookies and freeze the rest of the dough! Then whenever you want to make a few more, just scoop and bake. You can do this with any cookie dough so that you don’t end up eating too many or eating them too many days in a row. Not that I’ve ever done that… ; )
Pumpkin Spice Angel Food Cake
Serves 121 1 pound box white angel food cake mix
1 tablespoon flour
1 1/2 teaspoons pumpkin pie spice*
3/4 cup canned pumpkin puree
1 cup cold water
Move oven rack to lowest position; preheat oven to 350 degrees. In an extra-large glass or metal bowl, beat all cake ingredients with and electric mixer on low-speed for 30 seconds. Beat on medium speed for 1 minute. Pour into an ungreased 10-inch angel food (tube) cake pan.
Bake 37-47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto a heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with a knife or long, metal spatula. Turn cake upside down onto serving plate.
Optional Filling (I did not make this but wanted to include it as an entertaining option)
1 8 ounce container fat-free frozen whipped topping, thawed
1 teaspoon ground ginger
Gently fold ground ginger into whipped topping. Cut cake in half horizontally to make two even layers (a serrated bread knife works best). Spread half the filling on the bottom layer. Replace the top layer and spread remaining filing on top of cake. Sprinkle with additional pumpkin pie spice, if desired. Refrigerate cake.
Super Simple Shrimp Tacos
Ingredients
- 1 lb of frozen shrimp, defrosted, peeled, & deveined
- 6 oz fat free Greek yogurt
- ¼ cup chopped cilantro
- 2 tbsp fresh lime juice
- 1/4-1/2 tsp cayenne pepper
- ½ a head of cabbage, thinly sliced (about 5 cups)
- 8 corn tortillas
- 4 tsp extra virgin olive oil
- Salt and pepper to taste
Directions
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.
Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!
Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!
Serves 4.
Nutritional Analysis
Calories: 264; Total Fat: 5.8g; Saturated Fat: 0.4g; Cholesterol: 850mg; Sodium: 850mg; Carbohydrate: 23g; Dietary Fiber: 4.6; Sugars: 6g; Protein: 30.2g
Big Soft Ginger Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
Procedures
- 1Preheat oven to 350°F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- 2In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- 3Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
