Genetic Metabolic Diseases Service (Western Sydney Genetics Program) and

Dept of Nutrition and Dietetics

~ Low Protein

Celebration Cookbook ~

A collection of recipes for any celebration from

popular low protein cookbooks

Unless recipes are credited elsewhere the recipes are updated from “The Children’s PKU Cookbook” produced by this hospital when it was the Children’s Hospital at Camperdown. Some of the recipes for that cookbook were donated by parents of children who visited the PKU clinic there.

These are based on lower protein foods but do contain some higher protein foods. Count protein/ phenylalanine in the ingredients as you usually do

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Contents

Celebration Tips ………………………………..……………………………………………………3 Sweet Celebration ideas…………………………………………………………………………….4 Recipes online………………………………………………………………………………………..4

CAKE Sponge Cake………………………………………………………………………..……………..…..5 Patty Cakes………………………………………………………………………………………….….5 Chocolate Cake…………………………………………………………………………………..…….6 Banana Spice Cake……………………………………………………………………………………6 Honey Loaf………………………………………………………………….…………………………..7 Apple Pie made with Flaky Pastry…....………………………………...…………………………...7 Peaches and Cream Birthday Galette………………………………….……………………………8 Farmhouse Fruit Cake…………………………………………………………….…………………..9 Christmas Pudding Ice cream……………………………………………..………………………...9 Tropical Fruit Skewers with White Rum and Sago Pudding………………………………….....10

MUFFINS

Bianca’s Mini Muffins………………………………………..……………………………..………..11 Apple and Cinnamon Muffins………………………………………………………………….…...11 Honey Joys……………………………………………………………………………………………12 Chocolate Crackles……………………………………………………………………………….….12

BISCUITS Shortbreads…………………………………………………………………………………………...13 Anzac biscuits……………………………………………………………………………….……..…13 Gingerbread men…………………………………………………………………….…………….…13 Mayne’s’ Chocolate Chip Cookies………………………………………………...…………….….14 Sweet biscuits…………………………………………………………………………………………14 Tapioca or Sago Puffs……………………………………………………………………...……….16 Ginger Snaps……………………………………………………………………………….…………16

SLICES Toffee Fudge………………………………………………………………………….………………17 White Christmas………………………………………………………………………………………17 Muesli Slice……………………………………………………………………………..…………….17 Chocolate Roughs………………………………………………………………………….…….….18 Peppermint Choc Crunch…………………………………………………………….……………...18 Apricot Chews…………………………………………………………………………..…………….19 Date Balls…………………………………………………………………………….………………..19

Fruity Baked Apples…………………………………………………………..……...…………..…………20 Baked Banana…………………………………………………………………………………….…..20 Strawberry Ice Cream…………………………………………………………………………….….20 Apricot Crisp………………………………………………………………..………………..……….21 Blueberry Parfait…………………………………………………………………………..………….21 Lemon Foam Dessert………………………………………………………………………………..22 Egg Free Meringues..………………………………………………………..………………………22 Jelly…………………………………………………………………………..……………………..…23

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Celebration Tips

Re-read the section in The PKU or Low Protein Handbook Chapter 10 in the PKU Handbook and Chapter 13 of the low protein have great ideas for celebration food.

Plan for your special day in advance Reduce the stress of cooking for a special diet by planning ahead. Look through magazines and recipe books for ideas. Which ingredients can be changed to make a low protein dish? Simple substitutions can often be made to make a dish suitable for a low protein diet. The Fate cook book has many low protein celebration recipes. Consider your child’s favourite foods and the types of dishes usually served. Many foods can be prepared and cooked in advance and frozen, reducing the time spent in the kitchen.

Let your child be involved in food preparation and menu planning Children like to be involved in decision making. Offer them a few choices for the menu. Even young children if closely supervised can help with simple food preparation tasks such as washing and peeling vegetables, measuring ingredients, or mixing and stirring. Children are often more likely to eat a meal if they help prepare it.

Encourage family members and friends to bring a suitable dish Family members or friends can be unsure of suitable low protein dishes to make, so provide them with a simple recipe for a salad or treat.

Make a special drink or treat that everyone can enjoy Low protein food doesn’t just have to be for the person with PKU! Fruit and vegetables with vegetable based dips are for everyone to enjoy. Combine orange juice, cranberry juice and soda water or lemonade for a colourful party drink.

Don’t forget flavour and texture Texture and flavour are important components of any diet – but can sometimes be lacking in a low protein diet. Low protein breadcrumbs/croutons can be used as a topping on vegetable bakes, pasta bakes and salads for added ‘crunch’

- Put leftover low protein bread in the oven to for 5-10 minutes and add dried mixed herbs and crushed garlic for a delicious savoury crunchy topping

- For a sweet topping, crushed low protein breakfast cereal can be combined with margarine or butter, brown sugar and ground cinnamon

Make the most of seasonal fruits and vegetables and herbs and spices. Consider food pairings. The flavour of many fruits and vegetables can be enhanced by adding complementary herbs and spices. Cinnamon, nutmeg, vanilla and cloves are all aromatic spices that are associated with celebrations.

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SWEET CELEBRATION IDEAS Fruit baskets Cut baskets and scoop out centre from:

a. Watermelon b. Honey dew melon c. Rock melon d. Pineapple e. Oranges

Fill with assorted fruit or jelly cubes. Parfait Arrange layers of fruit, low protein custard, low protein jelly, crushed low protein biscuits or meringue and cream in tall glasses. Low protein meringues or pavlova Use 2 times the egg replacer meringue mixture (page 22) for a medium Pavlova. Pile mixture onto a greased baking sheet in a round. Make a slight depression on top. Cook in a pre- heated oven and leave to dry out. Decorate with sweetened whipped cream and fresh or canned fruits as desired Chocolate Eggs and treats Melt low protein chocolate into moulds for Easter eggs or other shapes for other celebrations For some children small hollow Easter eggs may be acceptable as part of their protein allowance

RECIPES ONLINE

There are lots of low protein recipes online. Start at:

http://www.mdda-australia.org http://www.pkunsw.org.au http://www.nutrition4me.com.au http://www.PKUConnect.com.au http://www.vitaflo.com.au/resources/recipes/

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SPONGE CAKE

This is a very easy sponge to make. You can add extras (such as grated rind and juice half lemon) for variety. This basic recipe can be used to make special occasion cakes, and baked or steamed sponge puddings. Ingredients 200g low protein flour 110g margarine 110g castor sugar 2 teaspoons baking powder 2 teaspoons egg replacer 150ml water 1 teaspoon vanilla essence (or to taste) Method

1. Preheat oven to 180°C. 2. Place all ingredients in a mixing bowl and beat well for two minutes using an

electric mixer, processor or wooden spoon, until the mixture is light and fluffy and has a soft, dropping consistency.

3. Place in one 20 cm (8 inch) tin or divide into two greased 18 cm (7 inch) tins. 4. Bake 15 minutes for two sponges or 20–30 minutes for one large cake, or

until cake is a light golden colour and springs back when touched. 5. Remove from the tin(s) and cool on a rack. 6. Sandwich together with jam or other filling. Dust with icing sugar. Store in an

airtight container. VARIATION-

CUP CAKES

Place 2 teaspoons of the sponge cake mixture into each paper patty case and cook for 6 to 8 minutes.

PATTY CAKES Ingredients 40g margarine 30g castor sugar 125g low protein flour 1 teaspoon baking powder ½ teaspoon bicarbonate of soda ¼ teaspoon salt 1 teaspoon vanilla essence

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80mls orange juice 80mls water Method

1. Cream margarine, vanilla and sugar. 2. Sift all dry ingredients and fold through creamed mixture alternatively with the

orange juice and water. 3. Spoon mixture into 15 paper cases. 4. Bake in a moderate oven, for 15-20 minutes. 5. When cool ice with orange or lemon icing, and sprinkle with hundreds and

thousands.

CHOCOLATE CAKE

Ingredients 2/3 cup (137g) margarine 125g sugar 250g low protein flour 1 teaspoon baking powder 3 teaspoons cocoa 1 ⅓ cups water Method

1. Cream margarine and sugar together. 2. Then mix in other ingredients. 3. Place mixture into a well-greased loaf tin. 4. Bake in a moderate oven for 35 minutes or until firm.

Note: Use a standard loaf tin and do not worry that the mixture reaches the rim of tin as it does not rise very much.

BANANA SPICE CAKE

Ingredients 120g margarine 55g castor sugar 125g low protein flour 1 teaspoon baking powder ½ teaspoon bicarbonate of soda ¼ teaspoon salt ¼ teaspoon nutmeg ¼ teaspoon cinnamon 200g bananas, mashed 80mls water.

Method 1. Cream margarine and sugar. 2. Sift all dry ingredients and fold into creamed mixture alternately with the

mashed bananas and water. 3. Pour into a well-greased small loaf tin and bake in a moderately hot oven for

30-40 minutes. 4. When cool to with lemon icing if desired.

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5. Cut into 16 equal slices. LEMON ICING Ingredients 130g icing sugar 1 ½ tablespoons margarine 2 teaspoons lemon juice 2 teaspoons water Method

1. Sift icing sugar into a bowl and beat in margarine, lemon juice and water. 2. Beat until smooth.

HONEY LOAF Ingredients 85g brown sugar 2 tablespoons honey Pinch salt 250mls boiling water 1 ½ tablespoons cream 315g low protein flour Method

1. Beat brown sugar, honey, salt, water and cream together in a mixing bowl. 2. Gradually fold in Bread mix by hand. 3. Place mixture into a well-greased loaf tin. 4. Bake in a slow oven for 1-1 ½ hours.

APPLE PIE MADE with FLAKY PASTRY

Ingredients 125g low protein flour 1 ½ tablespoons margarine 70ml water Method

1. Divide margarine into 4 equal parts. 2. Sift flour into a bowl. Rub ¼ of the margarine into the flour, using your

fingertips until mixture resembles breadcrumbs. 3. Add water and knead well until mixed. 4. Turn onto a lightly floured board. 5. Roll out, away from you, into a thin oblong shape. 6. Spread another ¼ of the margarine on the pastry leaving a margin about

2.5cm wide around all edges of the dough.

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7. Fold into 3 even folds, one on top of the other, and draw the edges well together.

8. Turn the dough half round so that an open end faces you. 9. Roll out straight from you and add another ¼ of the margarine and repeat

folding and rolling method as before. 10. Spread remaining ¼ of margarine on dough; fold and roll out again. 11. Fold into three even folds as before but without the margarine. Use as

required.

To make APPLE PIE Ingredients 245g canned apple Pinch cinnamon 125g sugar 1 quantity of low protein flaky pastry (above) Method

1. Line a 20cm pie plate with half the quantity of flaky pastry. 2. Mix apple with cinnamon and sugar. Place lined pie plate, spreading it over

pastry evenly. 3. Roll out remaining pastry, large enough to cover pie. Seal edges. 4. Glaze with water. Bake in a moderately hot oven for 10-15 minutes then

reduce to a slow oven for a further 15-20 minutes.

PEACHES AND CREAM BIRTHDAY GALETTE

The following makes 4 large rounds of biscuit, each 22cm in diameter. Layer them with sliced peaches and low protein double cream for a very special birthday cake. Ingredients 350g low protein flour 250g hard margarine or butter, at room temperature 125g icing sugar A few drops of vanilla essence Cream or 500ml low protein custard 2 tablespoons icing sugar 6 fresh peaches, sliced or 2 x 400g tinned sliced peaches, drained. Method

1. Place the low protein flour into a bowl, stir in the icing sugar and the vanilla essence. Add the butter or margarine and using a wooden spoon cream the ingredients together until a soft dough is made.

2. Put the dough onto a work surface lightly dusted with low protein flour, and knead a couple of times until the dough is smooth.

3. Divide the dough evenly into 4 pieces. Roll out each piece to a large circle. 4. Using a 22cm (9in) dinner plate as a guide, cut out a large biscuit. Gently lift it

onto a baking tray and bake for about 15minutes. Leave to cool for about 2 minutes on the tray, before removing to a wire rack to cool completely.

5. When all four biscuits are cooked, lightly whip the cream, sweeten with sugar OR make a thick low protein custard.

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6. Lay a few slices of peach onto one of the biscuits. Spread with about one third of the cream or custard. Place another biscuit on top. Repeat the process with more peaches and cream or custard and a third biscuit. Spread the remaining peaches and cream or custard on top and then lay the fourth and last biscuit gently on the top.

7. Dust lightly with a little icing sugar, or decorate as you wish with more cream and fruit. Based on Eileen Green 1995, ‘Special Recipes- A personal collection of low protein recipes’

FARMHOUSE FRUIT CAKE

Ingredients 175g mixed dried fruit 300g low protein flour 150g hard margarine or butter 110g Demerara brown sugar 150mls water 100g Demerara sugar, extra for sprinkling on top Method

1. Preheat the oven to 200 C. 2. Put the dried fruit into a bowl and pour on enough boiling water to cover.

Leave to stand for at least 10 minutes. Drain well. 3. Put the low protein mix into a mixing bowl. Rub the butter or margarine until

the mixture resembles breadcrumbs. 4. Stir in the baking powder and the sugar. Add the drained fruit and mix well. 5. Make a well in the centre and pour in the water. Stir to form a stiff mixture. 6. Grease cake tin (mixture is enough for an 18cm/7in round tin). Spoon in the

mixture and level the top. You may need to use a metal spoon dipped in water. Sprinkle the top with 1-2 tablespoons of Demerara sugar. Place in a pre-heated oven for about 1 hour until risen, firm to the touch and a metal skewer when pushed into the centre comes out clean.

7. Leave in the tin for about 10 minutes before turning out onto a wire cooling rack to cool completely. Eileen Green 1995, ‘Special Recipes- A personal collection of low protein recipes’

CHRISTMAS PUDDING ICE-CREAM Ingredients 3 tablespoons sugar 1 tablespoon cornflour Pinch salt 300mls water ½ cup cream 1 teaspoon vanilla essence 30g mixed peel 30g raisins 60g cherries 15g sultanas

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Method

1. Soak the dried fruit in small amount of lemon juice. 2. Stir the cornflour in the water with the sugar and salt and bring to the boil.

Simmer for a few minutes. 3. Remove from the heat and beat well. 4. Pour into a clean bowl. Cool. 5. When cold, beat in cream and add vanilla essence. 6. Leave in freezer for 10-15 minutes. 7. Beat extra well, otherwise when adding the fruit it will go to the bottom of the

pudding. 8. Can be frozen in a large container, or 11 small serves.

TROPICAL FRUIT SKEWERS WITH SAGO PUDDING

Ingredients 12 bamboo skewers 1 large mango ½ ripe pineapple 1-2 bananas 1 papaya ¼ cup honey. 60g butter, melted 1 cup sago 1 litre coconut milk 220g castor sugar 2 cups water 1 teaspoon vanilla extract Method

1. Soak skewers in water for 30 minutes. 2. Peel, seed and/or core fruit, cut into 3-4cm chunks, thread on skewers then

place in a large shallow glass or ceramic dish. Combine honey and butter and mix well. Pour mixture over fruit skewers, turn to coat and stand at room temperature for 20-30 minutes.

3. Meanwhile, rise sago under cold water and drain. Combine coconut milk, sugar and water in a saucepan and stir over a medium heat until sugar dissolves. Add sago and bring to the boil, stirring constantly. Reduce heat to low and cook, still stirring, for 15-20 minutes or until sago is soft and transparent, then stir in vanilla. Spoon into six bowls.

4. Drain skewers and reserve liquid. Place skewers on a foil-lined tray and pour a little reserved liquid over. Grill under a hot grill until just heated through. Serve skewers on sago, drizzled with remaining liquid. Based on Sydney Morning Herald, Good Living, Feb 28th 2006. Note: Aim to use a brand of coconut milk with the lowest protein content.

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BIANCA’S MINI MUFFINS

Ingredients 250g low protein flour 1 teaspoon baking powder 1/8 teaspoon salt ½ cup castor sugar ½ cup margarine ¼ cup oil 1 teaspoon vanilla essence 4g egg white replacer ½ cup rice milk ½ cup choc chip bits Method

1. Mix all dry ingredients 2. Blend margarine, oil, rice milk and vanilla essence. Add to the dry ingredients

with a wooden spoon.

3. Spoon mixture into greased muffin tin. Bake 5-12 minutes at 175 C depending on the size of the tray. Cool on wire rack.

The NSW PKU Journal, (Summer 2008), Recipes from Camp. P10

APPLE AND CINNAMON MUFFINS

Ingredients 2 apples, peeled, cored and chopped 300g low protein flour 150g brown sugar 1 teaspoon baking powder 2 teaspoons ground cinnamon 120g margarine 240mls apple juice Method

1. Preheat oven to 180°C. Line a muffin tin with muffin cases. 2. Place the low protein flour into a mixing bowl. Add the brown sugar, baking

powder and cinnamon. Stir to combine. 3. Add the margarine and apple juice and mix quickly with a whisk until well

blended and smooth. 4. Stir in the chopped apples. 5. Divide the mixture between muffin cases. 6. Bake for 20-25 minutes until risen and golden brown.

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These muffins freeze well. They can also be made in mini muffin tins.

HONEY JOYS Makes 10 honey joys

Note: This is higher in protein but useful if tolerance is higher

Ingredients 2 tablespoons melted copha 2 tablespoons (60g) honey 1 cup (25g) rice bubbles or similar cereal Method

1. Mix honey with copha 2. Add mixture to rice bubbles 3. Spoon into 10 paper cases 4. Leave to set.

The NSW PKU Journal, (Summer 2008), Recipes from Camp. P10

CHOCOLATE CRACKLES Makes 13

Note: This is higher in protein but useful if tolerance is higher Ingredients ½ cup (125g) melted copha 1 cup (175g) icing sugar 2 teaspoons (5g) cocoa 2 cups (50g) rice bubbles or similar cereal Method

1. Mix copha, sugar and cocoa. 2. Add rice bubbles. 3. Spoon into 13 paper cases. 4. Leave to set.

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SHORTBREADS Makes 12 biscuits

Ingredients ¾ cup (180g) margarine ¼ cup (45g) icing sugar 2 tablespoons (40mls) water 1 ½ cups low protein flour Method

1. Cream margarine and icing sugar in a mixing bowl. 2. Add half of the flour and beat well. 3. Beat in water and then gradually work in remaining flour. 4. Using a large fluted nozzle and piping bag, pipe 12 even sized fingers or

shapes onto a greased baking sheet. 5. Bake in a moderate oven for 25-30minutes

Note: This mixture can also be rolled into round balls and pressed lightly with a fork to flatten.

ANZAC BISCUITS

Makes 38 biscuits Ingredients ½ cup (45g) rolled oats 2 cups (240g) low protein flour 1 cup (170g) brown sugar ½ teaspoon bicarbonate soda ¾ cup (180g) melted margarine 1 tablespoon honey 2 tablespoons boiling water Method

1. Mix all dry ingredients together. 2. Add margarine honey and water to the dry mixture. 3. Roll into balls and place on a greased baking tray. 4. Bake in moderately slow oven for 20-30 minutes.

GINGERBREAD MEN Ingredients 225g low protein flour

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1 ½ teaspoon ground ginger 1 ½ teaspoon bicarbonate of soda 110g margarine 75g caster sugar 1 tablespoon golden sugar 2 tablespoon cold water Method

1. Sieve low protein flour, ginger and bicarbonate of soda into a bowl. 2. Rub in margarine. Add sugar. 3. Add the syrup and water and mix to form a stiff dough. 4. Roll out and cut with gingerbread man cutter. Space well apart on greased

baking tray. Set oven at 190 C. Bake for 8-10 minutes. 5. Remove and cool on rack.

The NSW PKU Journal, (Spring 2007) Recipes, p 12

MAYNES’ CHOCOLATE CHIP COOKIES Makes approximately 27 biscuits

Ingredients 100g caster sugar 100g margarine 200g low protein flour 1 teaspoon egg replacer 10g choc chips 1 tablespoon water Method

1. Cream together sugar and margarine. 2. Add vanilla essence and egg replacer. 3. Add flour slowly until it resembles crumbs. 4. Add choc chips to crumby mixture. 5. Add water last- mixture needs to be more dry than wet. 6. Forming: take one heaped teaspoon of mixture. Roll in hand to form a ball.

Put biscuit ball on baking paper. Lightly press down with a fork.

7. Bake approximately 15 minutes at 150 C. The NSW PKU Journal, (Summer 2008), Recipes from Camp. P10

SWEET BISCUITS

INGREDIENTS 100g margarine 100g castor sugar 1 teaspoon egg replacer few drops vanilla essence 200g low protein flour 1½ tablespoons water Method

1. Preheat oven to 180°C.

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2. Beat together margarine and sugar until light and fluffy. 3. Mix in vanilla and egg replacer. 4. Gradually add the low protein flour and stir well. Add water and mix to form

dough. Use your hands if you find it easier. 5. Lightly dust the bench with low protein flour and knead the dough for a minute

or so until it is smooth. Roll out to about 5 mm thick. 6. Cut into shapes using biscuit cutters. 7. Place on a lightly greased oven tray and cook 15-20 minutes or until the

biscuits are just turning brown. 8. Cool on a wire rack. These keep well in an airtight container.

Try these variations: Lemon biscuits; Replace the vanilla with 2 teaspoons of finely grated lemon rind, and the water with 1 tablespoon of lemon juice. Top with lemon icing. Sweet flan base; Roll out the dough to fit a flan tin. Prick the dough well and bake in a moderate oven until lightly browned. Fill with raw berries or cooked apple, peach or pear.

Coffee biscuits; Follow the basic recipe for sweet biscuits. Omit the vanilla and dissolve 2 teaspoons of instant coffee into the water before using. The coffee dissolves more easily in warm water, but needs to cool a little before being used in the recipe. Cinnamon biscuits; Follow the basic recipe for

sweet biscuits, adding 1 teaspoon of ground cinnamon to the low protein mix instead of the vanilla essence. Shrewsbury biscuits: Follow the basic recipe for sweet biscuits, replacing the vanilla essence with 2 teaspoons of finely grated lemon rind and 50g currants (3 tablespoons). JAMMY DODGERS

These are great for children’s parties. Follow the basic recipe for sweet biscuits, cut out the dough using a 5 cm (2 inch) round cutter. Use another much smaller cutter to make a hole in the centre of half of them. Bake as usual. When cool, spread the complete rounds with jam, if you are making them for a party, use two different types e.g. apricot and strawberry. Sieve a little icing sugar onto the ring biscuits, and place them carefully on top of the jam. Press down gently to sandwich them together. From Special Recipes by Eileen Green, The West Midlands Support Group for Phenylketonuria (out of print).)

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TAPIOCA OR SAGO PUFFS Ingredients 120g margarine 125g sugar ¼ tsp. vanilla essence 50mls water 125g low protein flour ½ cup raw tapioca or sago 1 tsp. baking powder Method

1. Cover with water and soak approx. ½ cup uncooked tapioca overnight and sago for 10 minutes.

2. Place tapioca or sago in a double saucepan with water. Cook tapioca or sago until soft, stirring occasionally, about 1 hour for tapioca and 15 minutes for sago or until clear.

3. Cream margarine and sugar together until light and fluffy. 4. Add vanilla essence and water, mix well. 5. Add 1 cup cooked tapioca or sago into margarine mixture. 6. Fold flour and baking powder into mixture until all ingredients are moistened. 7. Roll into 24 even sized balls and place on a greased baking tray. 8. Bake in a moderate oven for 10-15 minutes or until golden brown. 9. Allow to cool.

GINGER SNAPS Makes 30 snaps

Ingredients 6 tablespoons (120g) margarine ½ cup (110g) castor sugar 3 tablespoons (90g) golden syrup ¼ teaspoon salt ½ teaspoon baking soda ½ teaspoon cream of tartar ¼ teaspoon ginger ¼ teaspoon cinnamon 1 cup low protein flour Castor sugar for rolling Method

1. Cream margarine and sugar in a mixing bowl 2. Add golden syrup and salt, mix well. 3. Sift dry ingredients together, add to mixture and mix to a dough consistency 4. Refrigerate until chilled 5. Form into 30 evenly sized balls and roll in castor sugar 6. Place balls, 5cm apart on an ungreased baking sheet 7. Cook 2 at a time only, as the mixture spreads,

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8. Bake in a moderate oven for approximately 10 minutes 9. Remove from oven, wait a few seconds then roll cookies over the handle of a

wooden spoon. 10. When cold fill with extra thick low protein custard, cream or fruit.

TOFFEE FUDGE Ingredients 40g melted copha 90g golden syrup 175g icing sugar 1 teaspoon cocoa Vanilla essence ½ teaspoon Parisian essence Method

1. Sift together icing sugar and cocoa. 2. Melt copha in syrup. 3. Add all ingredients and mix well. 4. Spread into a small wetted mould or tray. 5. When cold cut into 16 equal squares.

WHITE CHRISTMAS Note: This is higher in protein but useful if tolerance is higher

Ingredients 50g rice bubbles or similar cereal 60g chopped dried apricots 55g chopped glace cherries 175g icing sugar Vanilla essence 185g copha (melted) Method

1. Mix together dry ingredients and add copha and vanilla. 2. Mix well and press into a shallow tray and refrigerate. 3. Cut into 45 small squares.

MUESLI SLICE

Note: This is higher in protein but useful if tolerance is higher Ingredients 125g butter 1/3 cup firmly packed brown sugar 2 Tab. honey

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90g rolled oats ½ cup chopped dried apricots ½ cup sultanas ½ cup self-raising flour . Method

1. Preheat oven to moderate (approx. 180°C). 2. Grease and line 20cm x 30cm lamington pan. 3. Combine butter, sugar and honey in a large saucepan; stir over medium

heat (without boiling) until sugar dissolves. 4. Remove from heat; stir in remaining ingredients. 5. Press mixture into a prepared pan. 6. Bake uncovered, in moderate oven about 20 minutes or until golden

brown. 7. Cool in pan and cut into 30 squares to serve.

CHOCOLATE ROUGHS Makes 12

Ingredients 30g copha 40g coconut 2 heaped (34g) tablespoons icing sugar 2 teaspoons (10g) cocoa Method

1. Melt copha over low heat. 2. Add gradually to sifted cocoa and icing sugar. 3. Add coconut and mix well. 4. Spoon mixture onto greased paper covered tray. 5. Place in fridge until set.

PEPPERMINT CHOC CRUNCH Note: This is higher in protein but useful if tolerance is higher

Ingredients Base: ¾ cup low protein flour ½ teaspoon baking powder ½ cup brown sugar 1 tablespoon cocoa 1 cup coconut 1 ½ cups of crunchy nut cornflakes 125g butter 1 teaspoon vanilla essence Peppermint icing 1 cup pure icing sugar 1 tablespoon melted butter Peppermint essence to taste

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Hot water as needed Method

1. Grease and line a small slice tin. 2. Mix together all dry ingredients. 3. Melt butter, add vanilla essence and pour into the dry ingredient mix. 4. Mix well and press into a small slice tin. 5. Bake for 20 minutes in a moderate 180˚C oven. 6. Cool for 10 minutes before icing with peppermint icing. 7. Sift icing sugar and stir in the melted butter and hot water, add peppermint

essence to taste. 8. Smooth icing over slice, covering thickly. 9. Refrigerate until icing has set. 10. Drizzle melted Vitabite over the top and cut into small squares.

MDDA, Low Protein Celebration Cookbook, Vitaflo

APRICOT CHEWS Makes 18

Note: This is higher in protein but useful if tolerance is higher Ingredients ½ cups (75g) coarsely chopped dried apricots ¼ cup (60ml) orange juice 2 tablespoon honey ½ cup (50g) coffee whitener 1 teaspoon finely grated orange rind ½ cup (75g) currants ¼ cup (20g) desiccated coconut ½ cup (55g) natural muesli ½ cup (45g) desiccated coconut, toasted, extra Method

1. Combine apricots, juice and honey in small saucepan; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until apricots are tender, cool.

2. Stir in remaining ingredients, except extra coconut. Roll rounded tablespoons of mixture into balls; roll in extra coconut. Place apricot chews on baking-paper-lined tray, refrigerate about 30 minutes or until set. Based on Clark P, 2001, Meals in Minutes: Vegetarian: The Australian Women’s Weekly Cookbooks, ACP Publishing PTY Limited.

DATE BALLS Note: This is higher in protein but useful if tolerance is higher

Ingredients 150g chopped dates 170g brown sugar 125g margarine 75g rice bubbles or equivalent cereal Method

1. Cook dates, brown sugar and margarine until soft. 2. Add rice bubbles and stir well.

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3. Form mixture into 30 balls while still warm. Variations: May be tossed in the following mixture, Mix together – ½ cup desiccated coconut + ½ cup icing sugar.

BAKED APPLES Ingredients

4 apples 60g raisins 1 tablespoon margarine 1 tablespoon sugar Pinch cinnamon. Method

1. Wash, peel and core apples. 2. Place in an oven proof dish. 3. Stuff centre with raisins and margarine. 4. Sprinkle with sugar and cinnamon mixture. 5. Bake in a moderate oven for 30-45 minutes. 6. Serve with low protein custard or whipped cream.

BAKED BANANA

Ingredients 1 small banana sliced ¼ teaspoon soft brown sugar ½ teaspoon lemon juice 1 teaspoon unsalted butter A pinch of ground cinnamon Method

1. Preheat the oven to 180 C. 2. Grease a 15cm square of foil and place the banana in the centre. 3. Dot with butter then sprinkle the lemon juice, brown sugar and cinnamon

over. 4. Wrap over and seal the foil parcel. Put in a baking dish and cook for 10

minutes, or until softened. Spoon into a serving dish and mash if necessary.

STRAWBERRY ICE-CREAM Ingredients 1 tablespoon cornflour 250mls water

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60g sugar ½ cup cream 50mls strawberry syrup. Method

1. Blend cornflour, water and sugar together. 2. Heat the mixture until it boils. 3. Pour into a bowl and allow to cool. 4. When cool, beat in the cream and the strawberry syrup. 5. Leave in the freezer for 15-20 minutes. 6. Beat again. This prevents ice crystals from forming. 7. Pour into a freezer tray or individual containers and freeze.

APRICOT CRISP

Ingredients 200g well drained canned apricots ½ cup cornflakes ½ tablespoon margarine 1 tablespoon brown sugar ½ teaspoon cinnamon ½ teaspoon cornflour 1 ½ teaspoons water. Method

1. Place apricots, cinnamon and brown sugar into a saucepan. 2. Heat for 5 minutes. 3. Mix cornflour with water. 4. Add to apricot mixture, stirring all the time. 5. Cook for 5 minutes. 6. Place into a small baking dish and roughly crumble cornflakes over the top.

Dot with small pieces of margarine. 7. Place under the grill for a few seconds until crisp. Serve with hot low protein custard.

BERRY PARFAIT Serves 4

Ingredients 180g fresh or frozen blueberries or other berries 1 tablespoons sugar 5 low protein Wafers (any flavour) 60g double cream Method

1. Place the berries in a small saucepan, reserving a couple for decoration. Add the sugar and 1 tablespoon of cold water.

2. Stir over low heat until the sugar dissolves. Cook gently for 2-3 minutes, until the berries start to burst. Remove from heat and cool.

3. Meanwhile, place the biscuits in a food processor and blend into crumbs. 4. Whisk the cream until it just holds its shape

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5. Assemble the dessert in a tall glass by spooning in 2 tablespoons of berries followed by 2 tablespoons of biscuit crumbs. Continue until ingredients are used.

6. Top with the whipped cream and reserved berries. Serving suggestions: Serve immediately for crunchy dessert or chill in the refrigerator

and enjoy later. Based on Nutricia Add ins recipe

LEMON FOAM DESSERT Ingredients 125mls lemon juice 250g sugar 500mls water 65g cornflour 4 tablespoons egg replacer Pinch salt 1-2 drops yellow food colouring. Method

1. Wash lemons. Using a vegetable peeler, very finely peel the rind from the lemons.

2. Squeeze lemons to get ½ cup (125mls) juice. 3. Place lemon rind and juice in a saucepan with sugar and water. 4. Bring slowly to the boil, stirring until sugar dissolves. 5. Blend cornflour with a little water and add to saucepan, stirring constantly,

over a low heat until mixture boils and thickens. 6. Remove from heat and take out lemon rind. 7. Stand saucepan in a bowl of ice until the mixture is cool. 8. Whisk egg replacer with salt until stiff. 9. Beat cooled mixture with a rotary beater until smooth. 10. Beat in egg replacer mixture. 11. Place in a serving bowl or 5 individual bowls.

12. Chill until required. Decorate with thin slices of lemon.

EGG FREE MERINGUES Instructions are also on the back of the SHS Loprofin Egg White Replacer container. You must follow the instructions accurately and it does take longer to whisk and cook than an egg white meringue. Ingredients Egg white replacement: SHS Loprofin Egg White Replacer 8 tablespoons boiling water 5 tablespoons cold water To make meringue: 200g castor sugar Pink food colouring 1 teaspoon vanilla essence

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Method 1. Prepare egg white replacer – combine 8 tablespoons of boiling water with 5

tablespoons cold water in a bowl, whisk in 5g of the egg white replacement powder. Leave this to stand for about an hour to cool down. It will become a bit slimy like real egg white.

2. Preheat oven to 140°C. 3. Whisk the egg white replacer on the highest speed for 10 minutes until

starting to form peaks. 4. Whisk in 200g castor sugar gradually for at least 10 minutes until the mixture

is glossy and firm. Add a drop of pink food colouring (for pink meringues) and a teaspoon of vanilla essence whilst whisking.

5. Spoon into desired shapes on baking paper on a baking tray and bake in oven for 1 ½ hours until firm. You can make little ones for snacks or nests that you later fill with cream and fruit for dessert.

JELLY Ingredients 1 tablespoons cornflour 200mls soft drink/ 200mls made up cordial. Method

1. Blend cornflour to a paste with a small amount of soft drink or cordial. 2. Stir in remaining soft drink or cordial. 3. Thicken over a low heat. 4. Pour into a mould or suitable dish. 5. Refrigerate to set.

Information collated by Alexandra Koukoumas and Metabolic Dietitians, gratefully acknowledging funding for Alex’s Nutrition Education Assistant position from Vitaflo

Australia 2013 -2014