Dessert

“Chocolate Earth balls”?!?

June 14, 2009 by amanda Leave a Comment

OK, the name is admittedly terrible. They are sooo good, though. I found this recipe in the Whole Foods Market Cookbook. It is no-bake, high-protein, and yummy!

Chocolate Earth Balls
1 cup peanut butter
1/3 cup clover or orange blossom honey
2 teaspoons carob or cocoa powder
1/2 cup raisins
3/4 cup unsweetened shredded coconut, divided
1/2 cup chocolate chips
1/4 cup sesame seeds
1/4 cup finely chopped nuts (walnuts or pecans work best)

Stir peanut butter well. Mix the peanut butter, honey, and cocoa powder until well-blended. Stir in the raisins and 1/8 cup of coconut. Stir in chocolate chips. Refrigerate for 1-2 hours.

Place the remaining coconut, sesame seeds, and nuts in separate bowls. Using a spoon, scoop small heaps of the peanut mixture out of the bowl, and form 1 1/4″ balls. This works best if you make a rough ball, then roll in coconut, then make a more perfectly shaped ball and re-roll in all three things. Arrange the balls on a plate and refrigerate for at least 30 minutes more.

Apple Coffee Cake

August 31, 2006 by amanda 1 Comment

This also happens to be pretty low fat since you use applesauce instead of oil

Coffee Cake:
2/3 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
2 small apples, finely chopped and peeled
1 egg
3/4 cup sugar
1/4 cup chopped walnuts
1/4 cup applesauce

Topping:
1/4 cup packed brown sugar
1 tbsp all-purpose flour
1 tbsp whole wheat flour
1/2 tsp ground cinnamon
1 tbsp earth balance or butter
1/4 cup chopped walnuts

Spray 9 inch round baking pan with nonstick cooking spray and set aside. In a small bowl stir together the flours, baking soda, cinnamon, and salt for the cake.

Combine apples and egg. Stir in the sugar, nuts, and applesauce. Add dry mixture. Stir and pour into prepared pan.

For the topping: Stir together the brown sugar, flours, and cinnamon. Cut in the butter. Stir in nuts. Sprinkle over batter in pan.

Bake in a 350 oven for 30 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm.

“Lafayette Oatmeal Day” Raspberry Bars

April 20, 2006 by amanda Leave a Comment

This was listed in our local paper as the recipe of the week. The article says that you can use any jam or preserve. I had some cherry jam here and it turned out great!

2 1/2 cups Quaker Quick cooking oatmeal (I used regular though)
2 1/2 cups flour
Pinch salt
3/4 cup sugar
1 1/2 cups melted butter (I used earth balance to make this casein-free)
1 1/2 teaspoons Mexican vanilla (I omitted due to an allergy in the family)
1 12-ounce jar of raspberry preserves of the highest quality you can get
2 tablespoons Chambord liqueur, or water if you prefer

Preheat oven to 375 degrees. Grease a 13x9x2 baking pan. Combine oats, flour, salt and sugar. Add melted butter and vanilla to dry ingredients. Combine until crumbly. Put about 3 cups of the oatmeal mixture into the bottom of your pan and press it down. Mix together the liqueur or water along with the preserves/jam. Spread the jam mixture over the oatmeal mixture. Sprinkle the remaining oatmeal mixture on top of the preserves and press it down to make it even. Bake 18-23 minutes or until the top is very brown. Cool on rack and cut into bars. Store in an airtight container.

Casein-free Pumpkin Bread

December 17, 2005 by amanda Leave a Comment

3 1/4 cups flour
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground cloves
1 3/4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 can of pumpkin (I use pumpkin that I’ve frozen – about 2 cups)
1 1/3 c sucanat
2/3 c. vanilla almond or rice milk (water works too)
1/2 c. vegetable oil
2 tsp. vanilla (you can omit if you use vanilla milk)
2 eggs or substitute

Preheat to 350. Coat 2 loaf pans with cooking spray. Mix the flour through baking soda in one bowl and then combine the pumpkin through eggs in another bowl. Whisk the wet into the dry until the batter is moist.
Bake at 350 for an hour or until toothpick comes out clean

Casein-free Banana Bread

December 17, 2005 by amanda Leave a Comment

1 1/2 cups flour (I either use 1/2 white and 1/2 whole or all whole – I started out 1/2 and 1/2 to see if anyone would notice, but now I’;m doing 100% whole)
1 tsp baking soda
1/2 tsp salt
1 cup sucanat
2 eggs or enough egg substitute/banana/applesauce/whatever to make up for the moisture and stickiness of eggs
1/4 cup Earth Balance, melted
3 bananas, mashed
Enough vanilla almond milk to make a good consistancy – maybe 1/2 cup here, but that’s high-altitude cooking

Grease (I use an olive-oil spray) a loaf pan and preheat the oven to 350. In one bowl, whisk the flour, soda, salt, and sucanat. Min in the egg substitute, melted Eath Balance, and mashed bananas. Add the almond milk until its moist but not squishy
Bake at 350 for an hour or until a toothpick comes out clean!

Vegan Oatmeal Chocolate Chip Cookies

December 17, 2005 by amanda Leave a Comment

Today I altered my mom’s oatmeal chocolate-chip cookie recipe to be vegan, and it turned out amazing! The best part was that we could eat the dough safely! Yum! My casein-allergic son was in heaven

1 cup vegan Earth Balance (or you could use butter)
1 cup firmly packed brown sugar
1/2 cup white sugar or sucanat
Replacement for 2 eggs – 4 TBS water, 2 TBS oil, 1 tsp baking powder
1 tsp vanilla
3/4 cup unbleached all-purpose flour
3/4 cup wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 1/2 cups oats
1 cup vegan chocolate chips (We use “Tropical Source” brand)

Cream the “butter” and the sugars until creamy. Add the egg substitute and vanilla. Beat well. Combine flour, baking soda, cinnamon, and salt. Mix well. Hand stir oats and raisins.

Bake 10-12 minutes in a 350 oven.

I make them one batch at a time and store the rest in the fridge. That way we don’t eat them all at once!