Jeanne Marie's ViShape Oatmeal Raisin Cookies

I make a lot of modifications to recipes, but I have to admit that THIS one was THE BOMB---made a great recovery snack after the MTV VMAs for sure :)  Seriously though, I would rather take the time to make my own cookies then buy them--Next I need to make chocolate chip and peanut butter--I have the amazing Miranda Lambert Peanut Butter cookie recipe that I KNOW I can modify as well----so many cookies, so little time!

Jeanne Marie's ViShape Oatmeal Raisin Cookies

3/4 Cup Butter flavor Crisco or you can use 1/2 cup + 6 TBSP softened butter

3/4 cup packed dark brown sugar ( or SF brown sugar substitute)
1/2 Cup Granulated Splenda ( or use regular sugar)
2 Eggs
1 Tsp Vanilla
1 Cup VISHAPE
1/2 cup gluten free flour mix ( I used Better Batter)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 C Oats ( Gluten Free quick or old fashioned, uncooked)
1 C Raisins

Heat oven to 350*
In a large bowl beat butter/Crisco with sugars until creamy, add eggs and vanilla. Beat well
Add Vishape and flour of choice, cinnamon, and salt, mix well
Add Oats and Raisins, mix well

Drop dough by rounded Tablespoons ( you can roll the dough into balls for more uniform cookies) place onto ungreased cookie sheet ( I line mine with parchment paper) 
Bake 8-10 minutes ( baked mine 9) until light golden brown.  Cool 1 minute on cookie sheets then remove to wire rack.  Makes about 4 dozen cookies- mine made 2 dozen because I made larger cookies

Low Fat, Low Sugar, Gluten Free Protein Morning Glory Muffins

I love muffins in the morning or for a snack midday--these are great for those times and I greatly reduced the sugar and fat content from an original recipe I found online, as well as making them gluten free and protein infused.  If you want to try to ViShape protein just click on the name and it will get you to a place you can order some online.

 To Make these muffins you will need:

King Arthur - Gluten Free Multi-Purpose Flour, 1 Cup

Vi-Shape, 8 rounded scoops (equals 1 Cup)

Whole Ground Flaxmeal, 2 TBSP

Splenda - Baking 3/4 Cup

Applesauce- Unsweetened, 1 1/2 cup

Oil, ¼ Cup

1 cup Unsweetened Almond Milk

2 Eggs

Vanilla Extract, 3 tsp

Shredded Carrots, 2 Cup

Shredded Coconut, Unsweetened, 1/2 cup

¼ cup Craisins

¼ Cup White Chocolate Chips

2 tsp Cinnamon

¼ tsp Salt

2 tsp baking soda

Mix dry ingredients into wet with a spoon in a large bowl.  Spoon into a lightly oiled muffin pan--non wheat flours do best in silicon pans-don't use paper muffin cups because they will stick terribly.  Bake in a 350 degree oven for 20-25 minutes. Amount of muffins will be determined by how large your muffin tin is and how high you fill it.  This recipe made 22 muffins for my tin  I sprinkled some Quinoa flakes on the top prior to baking. 

If you want to decrease the fat, you can eliminate the coconut or the oil all together--decrease the almond milk if not using the coconut to 1/2 a cup and if not using oil, replace it with applesauce.  You can also eliminate the craisins and chips, replace with nuts and raisins or use 1 chopped apple in place of ¼ cup of applesauce.

ViShake Crepes

ViShape Crepes

• 1/2 cup all-purpose flour (I use Better Batter Gluten Free)
• 4 scoops ViShape Shake Mix
• 1 egg
• 1 teaspoon oil ( I use Coconut Oil)
• 2 cups milk (Use Non Fat, Almond, Soy—whatever your preference)

Directions

1.     In a mixing bowl, combine all ingredients—you can use a blender if you prefer 

2.     Heat a large skillet or crepe pan over a medium-high heat. Spray the pan with non-stick cooking spray. Pour about 1/3 cup of batter into the pan, lift the pan and turn it by rotating your wrist, spreading a PAPER THIN amount in the pan. Flip the crepe when it starts to bubble ( about a minute or so) after flipping cook only for 30 seconds or less.   When it is finished cooking, remove it and repeat this process with the remaining batter.  

3.     Fill or top with your favorite topping, I like to use strawberries

Bon Appetit! 

Makes about 12 crepes.