SWEET POTATO APPLE CAKE
Serves 9
Sweet potatoes and apples add moistness and natural sweetness to this simple cake.
Ingredients:
Natural cooking spray
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup brown sugar
1 egg
1 large apple, peeled, cored and grated
1 (3/4-pound) sweet potato, peeled and grated
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Method:
Preheat oven to 350°F. Lightly oil an (8-inch) baking pan with cooking spray; set aside.
In a large bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg; set aside. In a second large bowl, whisk together sugar and egg until well combined. Stir in apple, sweet potato, vanilla and walnuts and then add apple mixture to flour mixture and stir to combine.
Transfer batter to prepared pan and bake until cake pulls away from the edges and is deep golden brown, 40 to 50 minutes. Set aside to let cool and then cut into squares and serve.
Nutrition:
Per serving (about 4oz/104g-wt.): 190 calories (45 from fat), 5g total fat, 0.5g saturated fat, 25mg cholesterol, 300mg sodium, 34g total carbohydrate (4g dietary fiber, 17g sugar), 4g protein
GINGERSNAP COOKIES
Makes 48 cookies
An excellent gift from the kitchen, this is a spicy, snappy mix for deliciously simple homemade cookies. Package this cookie mix for gift giving with our downloadable gift tag.
Ingredients:
1 1/4 cups packed dark brown sugar
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 3/4 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 egg
Method:
Spoon brown sugar into a 1-quart jar and press down until you have an even layer. Whisk together flour, baking powder, baking soda and salt in a bowl; spoon into jar over brown sugar. Sprinkle ginger, cinnamon and cloves over the top. Seal jar until ready to use.
To make the cookies, preheat oven to 350°F. Pour cookie mix into a large bowl and stir in butter and egg. Roll dough into balls the size of large marbles and place an inch apart on ungreased baking sheets. Bake in the middle of the oven until firm and lightly browned on edges, about 14 minutes. Transfer cookies to racks to cool.
Nutrition:
Per serving (1 cookie): 70 calories (25 from fat), 3g total fat, 2g saturated fat, 10mg cholesterol, 30mg sodium, 10g total carbohydrate (0g dietary fiber, 6g sugar), 1g protein
FROSTED SPICED CUPCAKES
Makes 16
It's hard to believe when you taste them, but these sweet treasures are gluten free, egg free and dairy free. They're also perfect for birthday parties, holidays or any occasion where there's a reason to celebrate with moist, delicious cupcakes.
Ingredients:
For the Cupcakes
1/2 cup canola oil
1/2 cup unsweetened almond milk or other non-dairy milk
1 (6-ounce) container plain coconut milk yogurt
3/4 cup sugar
1 tablespoon egg replacer, such as Ener-G, mixed with 1/4 cup warm water
2 cups white rice flour
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon, plus more for sprinkling
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
For the Frosting
1/4 cup vegan margarine, softened
1 1/2 cups powdered sugar
1 to 2 tablespoons unsweetened almond milk or other non-dairy milk
1/4 teaspoon gluten-free vanilla extract
Method:
Preheat oven to 350°F. For the cupcakes, whisk together oil, almond milk, yogurt, sugar and egg replacer-water mixture in a large bowl. In a separate large bowl, mix together rice flour, xanthan gum, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add flour mixture to milk mixture and stir to combine. Spoon batter into 16 paper-lined standard muffin tins, filling each about two-thirds full. Bake until cooked through and light golden brown, 20 to 25 minutes. Transfer cupcakes to a wire rack and set aside to let cool completely.
For the frosting, put margarine, sugar, almond milk and vanilla in a large bowl and beat with an electric mixer until well combined and fluffy, about 1 minute. Spread frosting on cupcakes, sprinkle cinnamon over the top and serve.
Nutrition:
Per serving (1 cupcake/about 3oz/75g-wt.): 250 calories (90 from fat), 11g total fat, 1.5g saturated fat, 0mg cholesterol, 170mg sodium, 39g total carbohydrate (1g dietary fiber, 22g sugar), 1g protein
RAW APPLE CRISP
Serves 8
A simple mixture of nuts, raisins and spices makes a delicious topping for Honeycrisp apples.
Ingredients:
4 Honeycrisp apples, cored and chopped
1/4 cup orange juice
3/4 cup pecan halves
3/4 cup hazelnuts
3/4 cup raisins
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
Method:
Put apples in an 8-inch square baking dish or 2-quart casserole dish. Drizzle with orange juice, toss until the fruit is coated and smooth the top. In a food processor, combine pecans, hazelnuts, raisins, ginger and cinnamon and pulse just until chopped. Spoon the nut mixture over the apple mixture and serve.
Nutrition:
Per serving (about 4oz/106g-wt.): 220 calories (130 from fat), 14g total fat, 1g saturated fat, 0mg cholesterol, 0mg sodium, 25g total carbohydrate (4g dietary fiber, 17g sugar), 3g protein
"HEALTHIFIED" PUMPKIN PIE
53% less fat, 80% less sat fat, and 24% fewer calories than the original recipe. Not an ounce of deliciousness was sacrificed in this healthified classic Thanksgiving dessert. The real secret’s in the crust.
Prep Time:25 min
Start to Finish:2 hr 25 min
Serves 8
Ingredients:
Pastry
1 1/4 cups Gold Medal® all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk
Filling
3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla
Instructions:
Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.
High Altitude (3500-6500 ft): Use 9 1/2-inch deep-dish pie plate. Increase fat-free (skim) milk for pastry to 1/4 cup.
Nutrition:
1Serving: Calories 250 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 20g); Protein 7g Percent Daily Value*: Vitamin A 170%; Vitamin C 2%; Calcium 15%; Iron 10% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 1 Fat Carbohydrate Choices: 2 1/2
