Category Archives: Desserts
- 2 tsps. Ener-G Egg Replacer (this is powder that can be purchased at health food stores and some grocery stores)
- 1 cup whole wheat pastry flour
- 3/4 cup unbleached all-purpose flour
- 3/4 cup dark brown sugar
- 1- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup coarsely chopped walnuts
- 1/4 cup raisins
- 1 cup canned pumpkin
- 1/2 cup apple sauce
- 1/4 cup molasses
- 1/4 cup almond milk
Preheat oven to 375. Lightly spray 5 x 9 baking dish with vegetable spray.
Whisk the Egg Replacer with 1/4 cup warm water in a small bowl until frothy, then set aside.
In a large bowl, whisk together the whole wheat and all-purpose flours, brown sugar, cinnamon, baking soda, nutmeg, baking powder, and salt. Stir in the walnuts and raisins.
In a separate bowl, stir together the pumpkin, apple sauce, molasses, and almond milk until no lumps remain. Stir the small bowl with egg replacer mixture into the flour mixture just until combined. Then add this mixture to the large bowl with dry ingredients. Bake for approximately 30 minutes.
Recipe from Mary McDougall
Recipe for chocolate-banana smoothie: 3/4 cup almond or soy milk, 1/2 tsp vanilla, 1-2 TBSP unsweetened cocoa powder, 1/2 frozen banana, enough ice cubes to get to the consistency you like. Blend in blender until smoothie.
Peanut butter smoothie is just 1 heaping spoon of peanut butter + 1 cup almond or soy milk, and enough ice to get to your preferred consistency.
Or you could make a Dirty Elvis with both bananas and peanut butter with chocolate. Elvis’s favorite sandwich was banana peanut butter. Add chocolate to the smoothie to make it “dirty.” Doesn’t get much easier than that! Enjoy!
Oatmeal Raisin Cookies– (These are not low-fat due to Earth Balance)
Yields: 3-1/2 dozen 3-inch cookies
- 2 TBSP ground flaxseeds (equivalent to 2 eggs)
- 6 TBSP water
- 1 cup apple sauce
- 1 small stick Earth Balance (non-diary, non-hydrogenated)
- 1-1/2 cups unrefined sugar (Sucanat)
- 2 tsp vanilla
- 1-3/4 cups unbleached flour (I use spelt or whole wheat)
- ½ cup oat bran
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- ½ tsp sea salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 cups rolled oats (not quick cooking)
- 1 cup raisins
Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
In a blender, whip together the flaxseed with the water until thick and creamy. The consistency will be somewhat gelatinous. By hand or using an electric mixer cream together the apple sauce, sugar, vanilla, and flaxseed mixture until well blended.
In a separate bowl, thoroughly combine the flour, oat bran, baking soda, baking powder, salt, cinnamon, and nutmeg. Add to the creamy mixture and mix until well blended and smooth. Stir in the rolled oats and raisins until thoroughly combined.
Scoop dough with tablespoon onto prepared cookie sheet, and with lightly wet hands, press to form ½ inch thick rounds. Bake until the cookies are golden brown, about 12-15 minutes Remove from the oven and allow the cookies to firm up for a few minutes while still on the cookie sheet.