For My Breadless Friends

These recipes are not mine. They are adapted from George Stella's "Real Food Real Easy", which I highly recommend for people on anti-fungal, low carb, or GF diets.  Most of his recipes are familiar flavor combinations, but he has some great ideas for using soy flour for substitutes if you can't have grain.  Here are two, adapted somewhat:

Waffles

You can use these waffles as waffles, with butter and fruit and cream as toppings. Or, you can use them as bread for sandwiches, either for breakfast, or lunch.  Bread, remember bread? Here's your substitute.

1/2 c. soy flour
1/4 c. bulk sugar substitute (such as Splenda)
1/2 t. baking powder
2 eggs
2/3 cup whole milk
1 t. vanilla

Spray a waffle iron with canola oil spray and preheat it while you combine all of the ingredients.  If it is too thick, add a little water or milk to thin it out.

Use 1/4 c to 1/3 c batter (depending on the size of your waffle iron), for each waffle.  Cook 5 to 6 minutes per waffle. Don't peek!  You can freeze these and warm them in your toaster oven on a low setting when you are ready to eat them. 


Blueberry Cheese Coffee Cake

Cake Batter
3/4 c. soy flour
1/2 c. plus 1 T bulk sugar substitute (such as Splenda)
2 t baking powder
2 eggs
1 1/2 t. vanilla
1/4 to 1/2 c. blueberries

Cheese Layer
1 egg
8 oz. Neufchatel cheese
1/4 to 1/2 c. blueberries

Crumb Topping
3 T butter
1/4 c. bulk sugar substitute
1/2 c. unsweetened coconut
1/2 t. cinnamon

Preheat oven to 375 degrees and grease an 8 inch round pan.  Sprinkle 1 T of sugar substitute over the bottom of the pan. Combine dry cake ingredients and then beat in eggs and vanilla.  Gently add blueberries. Pour batter into the pan.

Now combine the cheese topping ingredients and pour over the cake batter.

Finally, make the crumb topping by cutting the Splenda into the butter and mixing it with the coconut and cinnamon.  (The original recipe calls for almond flour in place of the coconut, so if you can tolerate nuts, go nuts!) 

Bake about 35 to 45 minutes and let cool slightly before cutting. 

Enjoy, my breadless friends!