German Loaf Cookies Recipe
Yield: 30 cookiesRecipe by luhu.jp
Ingredients:
2 1/2 tbsp: Fructose, 37.5 ml
1/8 tsp: Almond extract, .6 Ml
1/2 cup: Egg substitute or 1 lg. egg 1 1/2 c Sifted unbleached flour, (173g plus 2 lg. egg whites 2 3/4 ts Baking powder (13.75 ml) (118 ml) 1/2 tb Unsweetened cocoa powder
4 tbsp: Softened margarine, 60 g
-, 7.5 ml
Juice & grated zest of 1,
1/2 tsp: Ground cinnamon, 2.5 ml
-lemon,
Directions:
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D. and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
Preheat oven to 350 F (180C). Combine fructose and egg substitute; beat
until light and fluffy. Add margarine, lemon juice, lemon zest, almond
extract, flour, and baking powder. Mix well. Place 3/4 of the dough mixture
on a floured board. Form into a rectangle about 3/4 inch (2 cm) thick.
Add cocoa and cinnamon to remaining dough and spread over rectangle. Fold
both sides of dough into the middle to make a long, flattened log. Place on
ungreased baking sheet and bake for 40 minutes, until lightly browned.
Remove from oven and slice with a very sharp knife into 1/2 inch (1.5 cm)
slices. Preheat broiler. Place slices on an ungreased baking sheet and
broil for a few moments on each side (be careful; these burn easily). Cool
on a wire rack. Store in an airtight container.
Makes about 30 cookies.
PER 2 COOKIER SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat
4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium
92 mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 fat....
Source from luhu.jp
Ph.D. and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
Preheat oven to 350 F (180C). Combine fructose and egg substitute; beat
until light and fluffy. Add margarine, lemon juice, lemon zest, almond
extract, flour, and baking powder. Mix well. Place 3/4 of the dough mixture
on a floured board. Form into a rectangle about 3/4 inch (2 cm) thick.
Add cocoa and cinnamon to remaining dough and spread over rectangle. Fold
both sides of dough into the middle to make a long, flattened log. Place on
ungreased baking sheet and bake for 40 minutes, until lightly browned.
Remove from oven and slice with a very sharp knife into 1/2 inch (1.5 cm)
slices. Preheat broiler. Place slices on an ungreased baking sheet and
broil for a few moments on each side (be careful; these burn easily). Cool
on a wire rack. Store in an airtight container.
Makes about 30 cookies.
PER 2 COOKIER SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat
4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium
92 mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 fat....
Source from luhu.jp