Puffy Baked Apple Pancake

Puffy Baked Apple Pancake
p. 105, Living the GI Diet
The name of this dish is deceiving. It is actually more of a fruit cobbler/crisp/casserole.

This recipe makes 4 servings

4 cooking apples, cored and sliced (peaches or pears would be yummy, too!)
2 teaspoons nonhydrogenated soft margarine (I used earth balance)
1/3 cup apple juice (use 100% pure, unsweetened)
1/4 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of ground cloves
(I used a generous sprinkling of cinnamon)
1 3/4 cups liquid egg or egg whites (I used 5 whole eggs)
1/2 cup skim milk (I used almond milk)
1/2 cup old fashioned rolled oats
1/4 cup whole wheat flour (I used whole wheat pastry flour)
1/4 teaspoon salt

added supplies:
8x8 inch baking pan

Cut each apple into 8 slices. I used a corer/slicer that did this for me, ensuring all slices were the same size (great for even cooking!). Alternatively, use peach or pear slices.

Heat the margarine in a nonstick skillet over medium heat. Add the fruit slices, apple juice, nutmeg, allspice, and cloves. Cook until tender-crisp (about 15 minutes). Place the slices and juices in an 8-inch square baking dish and set aside.

Preheat oven to 350 degrees.

Whisk together the liquid egg, milk, oats, flour, and salt in a bowl. Pour over the apples and bake until the pancake is puffed and golden brown and the knife inserted in the center comes out clean (about 20 minutes).

For speedier cooking, use a large can of peaches or pears in water, drained, rather than fresh fruit. Then you can just mix those with the juice and spices and eliminate using the skillet to make them tender.

Before Baking



After Baking



Stars:
Filling.
Baked fruit is delicious, no matter how you dress it up.
Refrigerates well.

Homey Oatmeal

Homey Oatmeal
p.98, Living the G.I. Diet

This recipe makes 4 servings

2 cups skim milk (I used almond milk)
1 1/2 cups water
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups old-fashioned rolled oats
1/4 cup wheat germ*
1/4 cup chopped almonds (I used whole)
3 Tablespoons sugar substitute**

Optional: chopped apple or berries

Place the milk, water, cinnamon, and salt in a large saucepan and bring to a boil. Stir in the oats and wheat germ and return to a boil. Reduce the heat to low and cook, stirring, until thickened, about 8 minutes. Stir in the almonds and sugar substitute. Add the optional fruit.

*I didn't include wheat germ in my recipe, so that may be why I felt there was too much liquid (as listed below). I did add 1 Tablespoon of flaxseed to this recipe.
**I used agave nectar, which is low on the glycemic index but not low in calories. Therefore, I used 2 Tablespoons instead of 3.

Stars:
Keeps you full
Fairly common ingredients
Minimal prep work involved, aside from measuring
Uneaten portions are easy to refrigerate for future reheating

Recommended Adjustments:
Too salty! I may not use any next time, or I might add just 1/4 teaspoon.
Too runny! I will likely lessen the amount of milk and water it calls for, unless I decide to buy and use wheat germ next time.