Moist, full of flavor and such a satisfying and nutritious snack for the kids to bring to a fall party! Pumpkin Chocolate Chip Muffins Cuisinicity Tip: You can also bake the batter in a Bundt pan (greased and floured) for 35-40 min, until toothpick in the center comes out clean. 1 cup organic expeller pressed canola oil⅔ cup dark brown ... Read More »
Orange Chocolate Torte
This dark chocolate torte tastes lusciously rich and moist yet it has all of 2 Tbsp of canola oil! The secret lies in the addition of the ground almonds with their healthy unsaturated oils as well as the applesauce and fat free plain yogurt. This is one dessert you will be able to “indulge” in without any guilt! Orange Chocolate Torte 1 cup whole wheat ... Read More »
Soft Wheat Banana Muffins
These wonderfully moist muffins are very easy to make because they are a “throw-everything in one bowl operation”! I use whole wheat pastry flour which is milled from soft wheat rather than the hard red wheat in regular whole wheat flour (here is one I like) which is perfect for these muffins because it is light and airy yet still rich in fiber. They are also low in sugar ... Read More »
Orange Chocolate Torte
This dark chocolate torte tastes lusciously rich and moist yet it has all of 2 Tbsp of canola oil! The secret lies in the addition of the ground almonds with their healthy unsaturated oils as well as the applesauce and fat free plain yogurt. This is one dessert you will be able to “indulge” in without any guilt! Orange Chocolate Torte 1 cup whole wheat ... Read More »
Peach Almond Cobbler
If you are so lucky to have fresh peaches at your local market, here is a peach almond cobbler that I think you will LOVE! It is delectable and of course so much more nutritious than the typical cobbler recipe. I have added ground almonds not only to add nutritional value but also to make it almost "buttery" tasting. I am using a mixture of extra virgin olive oil (only 2 Tbsp ... Read More »
Harvest Apple Cake
I love to make this cake during the apple-picking season when my kids (and especially my husband) go crazy and I end up with a ”ton” of apples from every variety! No matter which ones I mix together, macouns, golden delicious, gala, McIntosh, you name it…it doesn’t seem to matter, it always comes out just right—rich and moist and just delicious! Oh, and one more thing I love ... Read More »
Blueberry Corn Muffins
These little corn muffins are filled with fresh blueberries and a touch of fresh orange and are just perfect on a leisurely Sunday morning with a hot cup of coffee! I use 100% stone ground cornmeal (Bobʼs Red mill's has over twice the fiber than regular yellow enriched cornmeal) and whole wheat pastry flour instead of plain white flour for added fiber. Can you believe I use ... Read More »
Corn Bread
This version of the classic recipe calls for olive oil instead of butter It also has less sugar and salt than the typical recipe. In order to increase the fiber content, I make it with 100% stone ground yellow cornmeal (I especially like Bob's Red Mills organic medium grind) and a mixture of whole wheat pastry flour and bread flour rather than plain white flour as is ... Read More »
Raspberry Crumb Cakes
These delicious little squares are filled with nutritious ingredients, such as fresh raspberries, walnuts, soft wheat and rolled oats and the result is absolutely delicious! I started out by creating these as a dessert, as an alternative to Crumb cakes which are typically filled with sugar, butter and white flour and have no nutritional value, whatsoever! But as I fine-tuned ... Read More »
Coconut Chocolate Chip Macaroons
So simple to make and so chewy delicious! Coconut Chocolate Chip Macaroons 1 can (14 oz fat free sweetened condensed milk)1 Tbsp water1 tsp vanilla extract3 cups unsweetened shredded coconut2/3 cup whole wheat pastry flour1 1/2 cups bittersweet Chocolate chips (60% cocoa) Preheat oven 350Measure the first 5 ingredients into a bowl and mix them together ... Read More »
