1 cup unsweetened soy milk

1 cup flour

6 eggs

1/2 tsp. salt

6 tbls margarine

With a blender, combine milk, flour, eggs and salt. In a 9 x 13 pan, melt margarine in hot oven. Pour batter into hot pan and bake immediately at 450 degrees for 20 minutes. Serve immediately.

2 cups pastry flour
1/2 cup almond meal
2 teaspoons baking powder
1/8 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 teaspoon pure vanilla extract
1 teaspoon maple flavor (Frontier brand)
1/2 cup canola oil
1/2 cup Suzanne’s Specialties Original Brown Rice Syrup
1 cup canned pumpkin (Libby’s 100% Pure Pumpkin)
1/2 cup Eden Rice & Soy Blend

Preheat oven to 350 degrees. Spray muffin cups with no-stick cooking spray (Pam For Baking with Flour)

In a bowl, whisk together flour, almond meal, baking powder, salt, cinnamon, allspice and cloves. In second bowl, whisk together pumpkin, vanilla, maple flavoring, oil and rice syrup. Pour the pumpkin mixture into first bowl with dry ingredients. Mix together, then slowly add in Eden Rice & Soy Blend to make a smooth, spoonable batter. If batter is not smooth and spoonable, add a small amount of rice & soy blend. Do not exceed 1 cup total of Eden Blend.

Spoon the batter evenly into prepared muffin cups. Bake for 25 minutes or until the tops of the muffins spring back to touch or a toothpick inserted comes out clean. Allow to cool for 5 minutes before removing the muffins from the pan. Cool completely on a wire rack.

8 Cups Zucchini (Extra large zucchini are preferred, they are usually firmer)

1 1/4 Cups of Splenda

3 Tablespoons of Argo Corn Starch

1 Tablespoon of Lemon Juice

1 1/2 Teaspoons of Cinnamon

Dash of Salt and Nutmeg

Dough for Double Pie Crust (Betty Crocker Pie Crust Mix is preferred)

Directions

Peel zucchini, wash and slice lengthwise. Remove seeds. Slice like apples. Add enough water to cover zucchini and bring to a boil in a large saucepan. Simmer for approximately 15 minutes or until tender. Cool and drain well. Add remaining ingredients and stir. Place zucchini mixture into an unbaked 9 inch pie crust. Cover with top pie crust and flute to seal edges. Cut slits (4-6 slits) into top of crust for steam to escape. Bake at 350 degrees for 45 to 60 minutes until crust is light brown. Cool and serve.

1 pie crust (Good luck trying to find a sugar free pie crust. I think I just skipped the pie crust all together.)

1 (15 oz.) can pumpkin puree

3/4 cup Splenda

2 Tbsp. cornstarch

1/2 tsp. cinnamon

1 and 1/2 tsp. pumpkin pie spice (or, if you’re like me and you don’t have it- 1 and 1/4 tsp. nutmeg + 1 and 1/4 tsp. cinnamon)

1/8 tsp. salt

1/2 cup Sugar Free Vanilla Coffeemate

3 eggs??? (Ok, the recipe I revised this from said 1/2 cup egg substitute. I remember I used “real” eggs last year, but I can’t remember how many to save my life).

Preheat oven to 400 degrees. Blend pumpkin, splenda, starch, spices and salt. Mix until well blended. Add remaining ingredients and mix well. Bake 35-40 minutes.

2 ½ c flour

2/3 c Splenda

1 ½ t. baking powder

½ t. salt

2 eggs

1 c water

½ c canola oil

Just mix it all together and bake at 350 for 15-20 minutes. The batter is not like normal cake batter, almost gluey. But hey, if it tastes good I guess it doesn’t matter, right?

Ingredients:

1 cup unsweetened soy milk
1 cup dextrose
4 eggs
1 package of Kool-Aid

I simply mixed the soy milk, the dextrose and eggs with an electric beater and then cook on the stove for 5-6 minutes. Don’t let it boil (or burn) by consistantly stirring. Remove from heat and add a package of Kool-Aid or other unsweetened package of drink mix and mix again with the beater.

To make the ice cream we purchased the Gelato Jr by Lello to make our ice cream mixtures a reality. It’s a simple machine and we’ve been satisfied with it. Since it was a hot mixture it took the machine close to an hour to freeze.

Again, I was unimpressed with the flavor but my kids liked it. Since the consistancy was the closest to real ice cream that I’ve made as of yet I will continue to tweak it. Please comment if you have any suggestions or another GSD ice cream recipe that your family enjoys.

Happy Eating!