wheat flour - it will add fiber,present a bit of a lower GI if you use that,
and will add a touch of 'nuttiness/texture'...
On Wed, Sep 14, 2011 at 6:47 PM, <lsantomc@yahoo.com> wrote:
> **
>
>
> I think the reply was that it would make the cake crumbly. My son is
> allergic to all corn. Even pop corn. I thought about using oats and oatmeal
> crunchy for the top. I will let you know how it turns out.
> Sent via BlackBerry by AT&T
>
> -----Original Message-----
> From: Sujata Goetz <suesuegoetz@yahoo.com>
> Sender: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
> Date: Wed, 14 Sep 2011 14:20:14
> To: <Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com>
> Reply-To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
> Subject: Re: [Healthy_Recipes_For_Diabetic_Friends] Re: APPLE CAKE -
> Nutrition not Given
>
>
> yes. in the US cornflour means corn starch, but this recipe is probably
> calling for corn meal.
>
> sue
>
> --- On Wed, 9/14/11, Chef Gloria 1030 <chefgloria1030@yahoo.com> wrote:
>
> From: Chef Gloria 1030 <chefgloria1030@yahoo.com>
> Subject: [Healthy_Recipes_For_Diabetic_Friends] Re: APPLE CAKE - Nutrition
> not Given
> To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
> Date: Wednesday, September 14, 2011, 3:12 PM
>
> You should be able to use all flour. The cornmeal just makes it more
> crumbly...
>
> Take care,
> Gloria
>
> --- In Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com, lsantomc@...
> wrote:
>
> >
>
> > Hi, this recipe sounds good. But had a ?. What can I use instead of corn
> flour. My son is allergic to Corn. Thanks, Linda
>
> > Sent via BlackBerry by AT&T
>
> > -----Original Message-----
>
> > From: "merry.elizabeth@..." <merry.elizabeth@...>
> > Sender: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
> > Date: Wed, 14 Sep 2011 10:46:21
> > To: <Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com>
> > Reply-To: Healthy_Recipes_For_Diabetic_Friends@yahoogroups.com
> > Subject: APPLE CAKE - Nutrition not Given
> >
>
> > 1/4 cup plain flour (maida)
> > 1/4 cup cornflour
> > 3/4 cup low fat milk
> > (99.7% fat-free, readily available in the market)
> > a pinch salt
> > 1/4 tsp melted low fat butter
>
> > Apple Filling
> > 2 tsp low fat butter
> > 2 apples , thickly sliced
> > 1 tbsp sugar substitute
> > 1/4 tsp cinnamon (dalchini) powder
> > 1 tsp lemon juice
> > 1/2 tsp low fat butter for greasing
>
> > Mix the plain flour, cornflour, milk, salt and ¼ cup of water in a bowl,
> mix well till no lumps remain. Keep aside.Grease a non-stick pan with the
> butter and pour 2 tbsp of the batter, tilt the pan around quickly so that
> the batter coats the pan evenly.When the sides starts to peel off, turn the
> pancake around and cook the other side for a few seconds.Repeat with the
> remaining batter to make 4 more pancakes. Keep aside.
>
> > Do apple filling
>
> > Take a non-stick pan and heat the butter, add the apple slices, sugar
> substitute, cinnamon, lemon juice and 2 tbsp of water and mix well.
>
> > Cook on a medium flame till the apple slices are cooked, stirring once in
> between.Divide the apple filling into 5 equal portions. Keep aside.
>
> >
>
> > Now,place cake on a dry, flat surface and place a portion of the apple
> filling on one half of the pancake.
>
> > Fold the pancake over the filling to make a semi circle.
>
> > Serve immediately.
------------------------------------
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