Eating Healthily – A Spin on Cajun Cake

December 1, 2009 in Cooking & Baking Hints, Diabetes, Diabetic Menu Item, Nutrition, Weight Management by Joyce Bunderson

A new moon and a new month – December! Things seems to be spinning almost out of control; there are so many things that I’d like to do. Hopefully, I’ll get them all done in time. I know that I’m not alone in this ‘getting things done’ phase.

New Moon and New Month

New Moon and New Month

One of the things that I like about Dr. Grandma’s Muffins Your Way Mix is that it gives me the ability to make something that is not only nutritious, but looks and tastes like I spent lots of time – telling my love, ‘I care so much for you, that I made this special breakfast’ (or dessert). I truly do care; but my time is really crunched, especially during the holiday season. Using the muffin mix, I can make a treat in minutes without getting all the measuring things and ingredients out.

Yesterday I made the Fruity Whole Grain Good Morning for him (see recipe below). Just so you know, even if you don’t cook as much as I do, that mistakes happen to all of us. Yes, even if it’s easy.  I am so used to using the Muffins Your Way packets, that I think that I don’t need the directions. Which is, of course, where the trouble came in.  It was still delicious, as reported by Dr. Grandpa (I really liked it too). But some of the topping got a little blackened – I called it Cajun Breakfast Cake; see picture below. Be sure to bake it at 325°F, I baked at the proper temperature for the muffins – 400° F. Oooops! The first thing I noticed was a smoky kitchen. Again, Oooops!

I’m glad that I didn’t waste it by making the entire cake Cajun. ☺ I caught it just in time. It needs the lower temperature to get done on the inside and not blackened on the top.

If this ever happens to you, and I hope not, there are a couple of things that you can do.

1.    If your cake batter is done, just pluck off the few blackened rolled oats. I did not do that, as you can see.
2.    If your cake batter (the bottom part) is not completely done (the batter still is gooey and stuck to your knife), you can put a little foil on the top (to prevent further browning (blackening) lower the oven temperature to 325° F, if you have not already done that, and bake until the knife comes out clean.
3.    Another way of managing it is to cut the piece and put it into the microwave until the batter is set, about a minute or two depending on the size of the piece of breakfast cake.

The following recipe is perfect for diabetes, and all of us who are trying to avoid the extra simple blood-sugar raising effects of simple sweeteners like sugar, honey and corn syrup.

Fruity Whole Grain Good Morning
Making Everyday Food Special

Base Ingredients:

Fruit Filling Ingredients:

  • 5 - 6 cups sliced fresh fruit (plums, baking apples, peaches, apricots, cherries)
  • 2 Tablespoons Dr. Grandma’s Delight

Crispy Topping Ingredients:

  • 2 cup Old Fashioned Rolled Oats or Mountain Top Breakfast
  • ¾ cup chopped pecans or walnuts
  • 4 Tablespoons Dr. Grandma’s Extra Virgin Olive Oil for Baking
  • A pinch of salt
  • 5 Tablespoons Dr. Grandma’s Delight or sugar
  • ½ teaspoon ground cinnamon

Preheat oven to 325º F.
Grease an 8" X 12" inch-baking dish with vegetable spray.

  • ¾ cup water
  • Extra Virgin Olive Oil packet included in mix
  • Two eggs

Mix egg mixture with muffin mix packet.

Stir until just moist (do not over mix)
Pour into prepared dish.
Mix Crispy topping Ingredients: Oats, Extra Virgin
Olive Oil for Baking, salt, chopped nuts, Dr. Grandma’s Delight, and ground
Mix sliced fruit and Delight. (Plums and cherries may not need the
additional sweetener.
Put fruit on top of batter.
Sprinkle rolled oat mixture on top of fruit and press down a little.
Bake for 35 - 45 minutes, until center tests clean with a dinner knife.
Serve warm or cool. Reheat leftovers in microwave.

Fruity Whole Grain Good Morning

Fruity Whole Grain Good Morning