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 Post subject: Banzo Biscuits
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Banzo Biscuits and Beanana Muffins

To simplify searching, I'm posting these twice, under the two different names.  These recipes developed from my (failed) attempts to create LDL acceptable matzo balls.  I wrote down how it all came about ‘cause I thought it was amusing.  But I realized it was a really long story and probably not too interesting to anyone but me.  For now, suffice it to say I’m not Jewish and I wouldn’t know a matzo ball if it jumped up & bit me, so it’s probably not surprising they failed.  But what I lost in matzo, I gained in …

(CUE CHOIR OF ANGELS)  (CUE HEAVENLY LIGHT BEAMING DOWN) …

OH MY SWEET HEAVENLY DAYS – IT WAS A CHEDDAR BAY BISCUIT ! ! ! ! !  I immediately cooked and ate a whole batch with diet margarine.  Eating all that, (after having half a head of steamed cauliflower - sorry, Enjae) I wanted to curl up and oink with contentment.  That was a few weeks ago and I have since discovered several variations, but the basic recipe hasn't changed.  I eat them almost every day.  I’m NOT a baker so I cook them in the microwave and they only take 10 minutes from start to finish.  If you bake them in a conventional oven, let me know how they turn out, OK?
So, FINALLY --  TA-DAAAAAA !  Here they are …

Banzo Biscuits – Basic Recipe
1 very heaping measuring cup of cooked GARBANZOS (or one 15 oz. can) -- rinsed, drained & dried off with paper towels
1 jumbo EGG (or ¼ c. Egg Substitute)
1 Tbsp. Olive Oil
1 ½ tsp. Baking Powder
½ tsp. Kosher Salt only if the beans are unsalted
Mix the following in a small cup.  Use half in the batter; reserve other half for sprinkling tiny pinches across tops prior to cooking:
½ tsp. Onion Powder
½ tsp. Garlic Powder
¼ tsp. Dried Herbs (I used thyme, rosemary & oregano)
4-5 dashes freshly ground Peppercorns
¼ tsp. Kosher Salt

Combine all ingredients (except half of seasoning mixture) in food processor bowl and process to a smooth batter.  Portion equally into 8 small paper baking cups, about 2 heaping tablespoons each.  Line a large flat baking dish or silicone muffin pan with 2 layers of paper towels and arrange four of the filled cups evenly inside, leaving generous space between and around them.  Sprinkle seasoning mixture, as above.  Cook on high power, 1 ½ to 2 ½ minutes, (rotating dish halfway through if no turntable) until no wet spots remain on top.  If needed, continue cooking in 30-second increments until done.  Check by gently touching tops in several places with finger.  Remove biscuits from the baking dish, setting them aside on their paper towel while cooking second batch on fresh paper towels.  (They exude a lot of water through the paper, during and after cooking.)  Serve hot with your favorite biscuit toppings on the side.  Makes 8 biscuits.

Note:  When fresh, these tend to dissolve with anything wet on them, so serve toppings on the side to enjoy with each bite.  Served day-old at room temp., you can break them into thick soups and they take the place of cornbread.  To keep longer, refrigerate or freeze in a single layer on top of a paper towel placed inside a large zipper bag.

Variations I have tried: 
Cheese Biscuits -- Just before portioning into baking cups, stir 2 Tbsp. grated non-fat cheddar into batter by hand.  Sprinkle tops as above, adding a pinch of grated parmesan to each just before cooking.
Pizza Biscuits – Omit garlic powder and add 1 Tbsp. Tomato Basil and Garlic Mrs. Dash® to batter.  Sprinkle tops with 1 tsp. of the same Mrs. Dash mixed with 1 tsp. grated parmesan.  Halfway through cooking, evenly divide 2 Tbsp. grated mozzarella onto each.  Finish cooking as above.  Serve with warm sugar-free marinara sauce on the side for dipping.
Deep Dish Pizza -- Spread all batter into a sprayed 2 qt. casserole dish, leaving a well in the center, pushing it higher on the edges.  It will even out as it cooks.  Cook until very firm.  Top with your favorite cooked and cooled LDL pizza toppings (minus the sauce), lowfat mozzarella & parmesan, and heat until cheese bubbles.

Beanana Bread Muffins – Using the basic biscuit recipe, omit last 5 ingredients. Add small ripe banana, an extra egg, increase evoo to 2 Tbsp. and increase baking powder to 2 tsp.  Add 1-2 tsp. NuStevia and 1-2 tsp. sweet spices (cinnamon, nutmeg, ginger, pumpkin pie spice) and 1 tsp. pure vanilla extract or insides scraped from a 2-inch piece of vanilla bean.  Because of the extra ingredients, this makes 10-12 good-sized muffins, using a generous ¼c. measure for each.  Allow extra space between them and cook for 3 to 5 minutes, turning pan until no wet spots remain.  Works best if you only cook four at a time.  Note:  I like these so much, I’m going to invest in one of those flexible silicone muffin cup baking pans so these will turn out looking like real bakery muffins.
Apple Raisin Bran Muffins – Using basic beanana muffin recipe, above, omit banana and add ¼ c. Fiber One or 100% All Bran cereal to processor.  After processing, stir in ¾ c. chopped apple mixed with 1 tsp. lemon juice and 2 Tbsp. raisins.  Cook as above.
Pumpkin Spice Beanana Muffins - To basic beanana muffin recipe add 1/2 c. cooked pumpkin, and double the amount of sweet spices.  After batter is smooth, stir in 1/4 c. raisins.  Makes 12 very generous muffins.

Sweet Cheese Mini-“Danish” – Omit last 5 ingredients from biscuit recipe.  Add 1 to 1 ½ tsp. NuStevia, 1 tsp. lemon juice and ½ tsp. cinnamon (optional) to batter.  Stir together 2 oz. softened lowfat cream cheese, a few drops of lemon juice, and NuStevia to taste (optional).  Drop cheese mixture by slightly mounded measuring teaspoon into center of each and lightly press down to form a shallow well before cooking.  Flatten papers slightly to allow them to spread a little more, if desired.
Oatmeal Raisin Cookies – Using the “Danish” recipe, above, omit cream cheese step.  After processing, stir in ¼ c. raisins and ½ to ¾ c. old fashioned oats, toasted in oven or dry skillet until slightly browned & a little crunchy.  Flatten papers so cookies can spread.  Makes 12 large cookies.

Variations I haven’t tried yet, but I think will be good (if you try any of them please share your thoughts):

Christmas Fruitcake Cookies – I’ll have to think about this one.  Should be the same as Oatmeal Raisin Cookies with added chopped dried fruits.  You can get fruits dried without sugar, right?  And dried ginger?  I know they make Splenda sweetened dried cranberries.  I love fruitcake.  I can’t wait to try this.

Please let me know if you try any of these.  I hope you love them.

Gwen

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 Post subject: Re: Banzo Biscuits
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Gwennie wrote: "Eating all that, (after having half a head of steamed cauliflower - sorry, Enjae) "
NJ responds: "YUCKY!"  :sick:  :stop:  :blink:  :poo:  *lipssealed*  :thumbdown:  :bomb:  *scyth*

LOL; thanks for posting the recipe Gwen.
NJ

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 Post subject: Re: Banzo Biscuits
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I thought I could slip that in there without you noticing, bright eyes!

I hope you get a chance to make the biscuits or muffins.  I made big biscuits, split and used them as buns for Roger burgers the other day.

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 Post subject: Re: Banzo Biscuits
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Wow, I was amazed with this recipe! I can't believe those ingredients actually make biscuits! Awesome! really enjoyable!

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 Post subject: Re: Banzo Biscuits
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Gwen....these are amazing! I printed it a couple of weeks ago but tonite I decided to try. I made both versions. The savory and the sweet! Both are great! I have a silicone muffin pan that I used. It worked great! I couldn't believe baking these in the microwave. How clever! You are a cooking genius! I can cook as long as I have a recipe. I like to cook and I don't always follow the recipe but I need the idea. You have the creativity!!
:rose:
Thanks, Beth

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 Post subject: Re: Banzo Biscuits
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Have not made these yet.  I think I can see another cook day coming to make all of these delicious sounding foods.


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 Post subject: Re: Banzo Biscuits
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I made these today,,, I added a little ff cheddar cheese... They were YUMMY!  I thought I was at Red Lobster! 

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 Post subject: Re: Banzo Biscuits
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Oh Gwen,  I can't wait to try these.  Did I read wrong???  Oatmeal Raisin cookies!!!!  They are my favorite.  Just this last weekend I had to throw out a bowl of the scoop and bake dough for oatmeal raisin cookies.  I definitely didn't want to start eating on those, would have blown my LDL woe right out of the water.

Even if these would be for only an occasional treat, I would so love them.  Thank you, thank you.

Kathy

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 Post subject: Re: Banzo Biscuits
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Dear One,

Looking SOOOOOOOOO forward to doing this recipe! Daughter and I have our LDL books and will start the eating in a couple of days after cleaning out cupboards and going shopping. We are each getting new kitchen stoves...daughter this week for her new house, me in two weeks to replace worn out one in my sweet mobile home. Love the creativity I'm finding on the recipe, etc. message boards.

Thank you!!!!!!!!!!!!!!!!

KarenR


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 Post subject: Re: Banzo Biscuits
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Wow! These sound so yummy! What a clever cook you are Gwen!

SweetRose :rose:

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 Post subject: Re: Banzo Biscuits
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I adore these biscuits!  I make them when I make the unstuffed cabbage recipe... Ohhh, they go soooo good together... I make mine in the oven (375 degrees) in a 8x8 pan for about 15 to 18 mins!  YUMMMMMY!

Mary J

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 Post subject: Re: Banzo Biscuits
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I'm so glad I'm not the only crazy one who loves these!  I am happy for the renewed interest.  I have to send a couple of cautions, though. 

1) I just answered a PM from someone asking if these can be dropped into soup to make dumplings.  The answer is NO!  ha ha  They dissolve into the soup.  That's how they started out - as a badly failed matzo ball.  ;D  They are better nuked until very dry, even tough, kept in the fridge for a day or two and then floated on top of bean-thickened soups.

2) Even though they are made from pure LDL ingredients, these ARE heavily processed and CAN have the same effect on weight loss as ordinary sugary bakery goods:  elevated blood sugars, cravings, and slow to no weight loss in some people.  PLEASE PLEASE PLEASE use them with restraint as a very special, once-in-a-while treat.

I'm queen of the microwave.  These don't turn out well for me in a regular oven.  I can bake them all day and they never achieve the chewy consistency of a gluten flour product like they do in the micro.

Gwennaford

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 Post subject: Re: Banzo Biscuits
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I've had good results if I bake them in the oven, like Mary J, then cut the pan of banzo biscuits into pieces. For 8 x 8 pan that would be 9 pieces, then put the pieces in toaster oven, for 1 or 2 servings on long toast setting, or take a cookie sheet with the pieces spread out and not touching and bake them another 10 mins or so, to really dry them out.  I've also made these in muffin tins with paper liners then removed paper liners then "toasted" again.  this works well for big batches like for a pot luck.
 
love these, Julybug

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 Post subject: Re: Banzo Biscuits
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My family loves these, I've been adding an extra egg, and blending everything everything in a magic bullet, and baking them in the oven on a sheet sprayed with olive oil for 20 min at 375.  Last night I omitted the spices, added a 1/2 tsp of powdered ginger some splenda and stevia, and they came out tasting so light sweet and delicious, there was nearly a fight over two extra ones.  The kids love the cheddar version, and I'm going to see if I can figure out how to make snickerdoodles out of this.

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 Post subject: Re: Banzo Biscuits
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Where are you Gwennaford??? You are missed!

I'm thinking that these "plain" banzo biscuits (without the cheese) can be eaten till full! Gwen says they are heavily processed but I don't see that. There are many, many LDL recipes that are made using a blender or food processor. Maybe I'm wrong?  :wrong:

Little Mary, please advise!  :kissed:

SweetRose :rose:

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 Post subject: Re: Banzo Biscuits
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SweetRose wrote:
Where are you Gwennaford??? You are missed!

I'm thinking that these "plain" banzo biscuits (without the cheese) can be eaten till full! Gwen says they are heavily processed but I don't see that. There are many, many LDL recipes that are made using a blender or food processor. Maybe I'm wrong?  :wrong:

Little Mary, please advise!  :kissed:

SweetRose :rose:




Hi SweetRose,

I have made these before & a few variations.....I have a recipe from a Mexican Cookbook that uses Chickpeas instead of flour to make a yummy cake. No doubt these recipes are head and shoulders above the traditional cake/cupcake/muffin recipes as far as fattening content goes.  The main pitfall or downfall to consider is whether this is going to get you into a snacking and eating mode of eating this stuff in addition to eating a full day's worth of food just for the sake of eating it, OR if you're going to give up the really important fresh fruits and veggies to start eating biscuits and cake-stuff instead in lieu, which will not really benefit you either.  If you can have these occasionally as a treat instead of indulging in something bad, on special occasions & similar, then they're an EXCELLENT  substitute.  If you're going to try to make this into a bean-brownie or garbanzo-biscuit diet instead of Let's Do Lunch as written, you will likely fail and go back to your old way of eating. I hope I have explained that properly to give a balanced perspective from both points of view......... and having seen what has happened to people (including me, I must add,) when you think that bean brownies can be incorporated into a daily way of eating and lose weight.  BUT, again, as an occasional splurge, this is the way to go instead of stuff with white sugar & white flour and all that other really bad stuff........

Mary

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 Post subject: Re: Banzo Biscuits
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Thx so much for your feedback regarding the Banzo Biscuits!

Well, I know I wouldn't over- indulge as far as just eating for eating's sake. I don't snack, so no worry there. I would eat them at my noon meal only- as an accompaniment to other healthy LDL foods. What I meant was, I would maybe eat many of these biscuits with, say, LDL pizza soup for lunch, depending, of course, on how good the Banzo Biscuits really are! :tongue:

Thanks!

SweetRose :rose:

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 Post subject: Re: Banzo Biscuits
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Hi SweetRose!  Surprise!!  I was just looking up this recipe for some Facebook friends with health issues, when I saw your inquiry.

I don't think anyone fully understands the difference between eating pure, unadulterated unprocessed foods, vs. eating the same foods that have been mixed into complicated combinations and heavily processed (turned into something vastly different from the way they started out). That said, I'm often frustrated by the "If in doubt, leave it out" contingent. Soooo... What's the answer?  There are so many variables, no one solution works for everyone. The choice must be left up to the individual. What I CAN tell you with great certainty, is that 2-3 years ago when this recipe first came out, MANY people who were eating only one or two of these a day, WITH their LDL acceptable lunch, started noticing spikes in previously stable blood sugar readings, increased cravings, and weight gain, or slower loss.

Mary's answer is a good one. Having one of these in your pocket for an emergency snack attack is a safe & healthy alternative to hitting the vending machine for a gluey brownie once in a while. You are free to choose to eat them in moderation with daily meals if it's important to you. However, just be aware that you COULD be sacrificing weight loss, and other health benefits of the "pure" LDL program as it was written.

Believe me, nobody wants them to be 100% acceptable more than I. BUT there are concerns that might not be the case, and I would be devastated if frequent use of this recipe caused someone's downfall.  Again, caution should be exercised when choosing to deviate from The Book.

Good luck!  Please let me know how it works out for you!

Gwennaford

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Gwen- What a pleasant surprise to see your post.  How have you been.  I wish you were around the boards on a regular basis.  It's not the same without you, sweetie!  Pam

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Well said, Pam.  Miss you, Gwen.JF


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