Protein Cookies

Makes 30 cookies

Ingredients:
3 cups oats
1.5 cups protein powder
1/2 cup chocolate chips
2 tsp peanut butter
1 cup applesauce unsweetened
1 tsp vanilla
1 tsp baking soda

Spoon onto cookie sheet. Bake at 350 for 20-30 minutes

Protein Muffins

Basic Template
Use protein pancake batter (from blog recipe)+ 1 tsp baking powder as muffin batter. Bake 350 degrees F for about 25 minutes.

Zucchini Muffins
Ingredients:
8 egg whites
1 cup oats
.5 cup cottage cheese
1 zucchini cleaned with skin on(more fiber coarsely grated
1 scoop of vanilla protein powder( actually I use a cinn oat one by lean mass matrix)
.5 - 1tsp lemon extract( or try 1 tsp vanilla extract)
2 tsp baking powder
.5 tsp Stevia or .5 c splenda **if you like a sweeter muffin try .75 c slpenda or .75 tsp stevia)
2 tb chopped nuts (OPT but yummy!)

Blend well in a food processor or blender. stir in nuts and grated zucchini. Pour batter into Pam sprayed muffin pan. bake at 350 for 30 minutes.

Perfect Pumpkin Muffins
6 servings
1 small can pumpkin
2 cups oatmeal (dry)
2 scoops vanilla soy protein
12 egg whites
1 TBSP baking powder
1 TBSP cinnamon
12 pkg splenda
1/4 cup milled flax seeds (optional)

Mix all ingredients in a food processor til smooth.Spoon into 12 jumbo muffin tins
Bake at 350 degrees for 25 minutes

Apple Spice Muffins
6 servings
2 apples diced
2 cups oatmeal (dry)
2 scoops vanilla soy protein
12 egg whites
1 TBSP baking powder
1 TBSP cinnamon
1/2 tsp ginger & allspice
12 pkg splenda
1/4 cup milled flax seeds (optional)

Mix all ingredients in a food processor til smooth.Spoon into 12 jumbo muffin tins
Bake at 350 degrees for 25 minutes

High Bran and Protein Cookies

Ingredients:
1 egg white
1/4 unsweetened applesauce
1/4 cottage cheese (I use fat free)
1/3 cup old fashioned oats
1 scoop vanilla protein powder
1/3 cup wheat bran (unprocessed)
4 packets of splenda or equivalent
1 1/2 tsp cinnamon
1 tsp baking powder
dash of nutmeg
dash of ginger
1 tsp vanilla

Directions:
Spray a cookie sheet liberally (or they will stick) with pam. Bake for 8 minutes at 350 degrees.

Chocolate Chip Cookie (The Single Cookie)

1 Tbsp. White granulated sugar
1 Tbsp. Brown sugar
1 Tbsp. Butter
1-2 Tbsp. Chocolate chips
1 Tbsp. Water
1/8 tsp. Vanilla
Pinch of salt
Pinch of baking soda
1/4 Cup Flour + 1 Tbsp. Flour

Mix all of the ingredients in a cereal bowl with a fork.
You have two options here: Bake one largish cookie, or split it up and make a few smaller ones. Personally I like to make one large one, so I'm not obligated to share, but that's just me.
Bake at 350 degrees, for 12-13 minutes.
I bake on parchment paper. Parchment paper is great for baking cookies because you can slide the entire sheet of cookies off of the hot pan, no scooping them off. This allows you to get softer cookies. Some people like their cookies very crunchy, though, in which case you don't need to bother with parchment paper.
Also, if you bake one large cookie, it's wise to mush it down a bit before you bake it, rather than a large ball of dough. It will bake more evenly this way.

Bob's High Fiber Bran Muffins

Ingredients
(makes 12 muffins)
1 cup Wheat Bran
1 - 1/2 cups Whole Wheat Flour
1/2 cup Raisins (Unsulfured)
1 tsp Baking Powder
1 tsp Baking Soda
3/4 cup Milk
1/2 cup Molasses or Honey
2 Tbsp Oil
1 Egg, beaten
Directions
Stir together bran, flour, soda and baking powder. Then stir in raisins and set aside. Blend milk, molasses, oil and egg. Add to dry ingredients and stir JUST UNTIL MOISTENED. Spoon into greased muffin tins and bake in preheated 400 degrees oven for 15 minutes or until muffins pull away from sides of cups.

Variation: I like to add 1/2 cup applesauce and 1/4 cup of chopped nuts when I make this recipe for our guests

The muffins might be ready before 15 minutes!!!

Vegan Brownies ( 4 recipes)

Healthy Vegan Brownies
(from http://vegweb.com/index.php?topic=6640.0)
2 cups flour (I use enriched and whole wheat)
1 cup water
1 cup brown sugar
1 cup sugar
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup baking cocoa
1/2 cup oil - preferably vegetable oil
1/2 teaspoon baking powder
1/2 cup chopped nuts (optional)
1/2 cup vegan chocolate chips (optional)

Boil water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. (flour should be added to water before the heat is turned on.Then slowly heat the mixture while stirring. This prevents the lumps.). Remove from heat and let cool completely.Mix vegan sugar, salt, vanilla, cocoa and oil. Then add the rest flour-water mixture. Mix well. Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those. Spread mixture into a greased 11 x 7 pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean. I thought of maybe putting some chocolate frosting on them, but they were perfect without it. Enjoy.
Tip: Use 150% of recipe for 13 X 9 pan and half for 9 X 9 pan.
Try with whole wheat flour. Try cooling in fridge before serving. When warm they might taste floury. Chocolate frosting can be added on top if needed. ( instead of frosting Liquid chocolate with sprinkle of walnuts can be used)

More Healthier Vegan Brownies
2 cups spelt/kamut flour (or use whole wheat)
1 cup water
1 cup honey/maple syrup
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup baking cocoa/carob
1/2 cup oil
1/2 teaspoon baking powder
1/2 cup chopped nuts (optional)
1/2 cup chocolate/carob chips (optional)

Shake the water and ½ cup of the flour in a sealed container or a jar to blend the flour and water well and avoid lumps.
Thicken the flour/water mix over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. Remove from heat and let cool.
Mix honey, salt, vanilla, cocoa/carob and oil. Then add the rest of the flour-water mixture. Mix well.Add the remaining 1 1/2 cups of flour, baking powder and the nuts or chocolate chips, if you choose to add those.Spread mixture into a greased 11 x 7 pan. Bake at 350 for 25 minutes, or until a knife can be inserted and come out clean.

Tip: They taste better next day :)

Ultra-Fudgy Fudge Brownies
(serves 12) - from Joanne's vegan vittles
3/4 cup (1/2 of a 10.5-ounce package) lite silken tofu (firm), crumbled
1/2 cup water
1/2 cup pure maple syrup
1/2 cup unsweetened, roasted carob powder or unsweetened cocoa powder
2 Tablespoons canola oil
1 Tablespoon vanilla extract

1 1/4 cups whole wheat pastry flour
1 cup unbleached cane sugar
1/4 teaspoon non-aluminum baking powder
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1/2 to 1 cup chopped walnuts (depending on how nutty you like your brownies)

Preheat the oven to 350 degrees Farenheit. Mist an 8-inch x 8-inch x 2-inch glass baking pan with non-stick cooking spray and set it aside. Place the tofu, water, maple syrup, carob or cocoa powder, oil, and vanilla extract in a blender, and process until completely smooth. Place the remaining ingredients, except the walnuts in a medium mixing bowl, and stir them together until they are well combined.Pour the blended mixture (from step #2) into the dry ingredients in the mixing bowl, and stir them until they are well combined. Fold in the walnuts. Pour the batter into the prepared baking pan. Bake on the center rack of the oven for 40 minutes, or until a cake tester inserted in the center comes out clean. Cool the brownies in the pan. Cut and serve.

Sinful Vegan Fudge Brownies
8 oz. unsweetened baker's chocolate
1 1/2 c. maple syrup, grade B
1 c. applesauce
1 1/2 c. soy milk or skim milk
1 tbsp. vanilla
2 c. firm tofu (not silken)
1 1/2 c. whole wheat flour or spelt flour
1 tsp. salt
2 1/2 c. walnuts or pecans

Begin by blending applesauce, tofu, soy milk or skim milk, maple syrup, and vanilla until it is completely smooth. Heat applesauce mixture with chocolate on low to medium heat. Stir frequently to keep chocolate from burning. When chocolate is entirely melted, preheat the oven to 375. Add flour and salt and stir or whisk until "just mixed." Last, stir in pecans.Pour batter into a greased 13x9x2 pan. Bake at 375F for 35-40 minutes until a toothpick stuck into the middle of the brownies comes out clean.

Tips
If you want to give your brownies an orange flavor, add 2 tbsp. orange zest or 1/4 c. cointreau. You can also add 2 tbsp. lime zest for a lime flavor, 1/4 c. amaretto for a cherry flavor, or 1/4 c. rum for a rum truffle flavor. Perhaps my favorite flavor is a cinnamon flavor, achieved by adding 1/4 c. (or more) cinnamon.
If you are vegan and you cannot find vegan baker's chocolate, use about 16 oz. vegan chocolate chips and decrease the amount of maple syrup by about 1/2 c.

Low Sugar Tofu Brownies
Ingredients:
1 1/3 cup whole-wheat flower
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 unsweetened applesauce
1 tsp canola oil
3 tbp brown sugar
1 (8 ounces) package silken low-fat tofy
1 tsp vanilla extract
1/3 cup cocoa powder
Preparation
Preheat oven to 350F. Grease a 9x9 glass oven dish. In a medium bowl, mix all dry ingredients.
In food processor or blender, blend all dry ingredients. Add wet mixture to dry mixture, all at once. Scrape misture into prepared pan, sprinkle with nut. Bake for approximately 20-25 minutes. Let cool for 15 minutes.

Chocolate Banana Walnut Flourless Cake

Clafoutis au Chocolat aux Bananes et aux Noix

Ingredients
(Serves 4-6)
1 cup Low-fat Milk
2-3 Egg Substitutes
7 oz. Semi-Sweet Baking Chocolate
2 Bananas
2 tbsp. Walnuts
Powdered Sugar to decorate
Vegetable Spray and Granulated Sugar to line baking dish

Directions
Preheat oven to 350°F
Chop chocolate into small pieces and put in a bowl.
Heat up milk (don't let it boil!) and pour over chocolate pieces. Stir until chocolate melts and the batter is smooth.
Once batter is cool, add egg substitute, and whisk well.Spray a baking dish (or a flan dish) with vegetable spray and lightly coat with granulated sugar.
Cut bananas into thick slices. Line the bottom of baking dish with bananas. Then sprinkle walnuts on top of bananas. Pour chocolate batter into dish, over bananas and nuts, and bake for 15-25 minutes, depending on how firm you want it.
Take out of oven and sprinkle top with powdered sugar. Serve Warm.
Voilà!

Tip:

You can prepare this dessert ahead of time. I always do! Bake additional 5 minutes right before serving to warm back up!

Sweet potato as dessert

Apple Glazed Sweet Potatoes

(Makes 4 servings at 1/2 cup per serving)
2 1/2 cups unsweetened 100% apple juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 sweet potatoes, peeled and thinly sliced

Combine apple juice, cinnamon and salt in a large skillet. Add sliced sweet potatoes and bring to a boil over high heat. Reduce heat slightly and simmer potatoes. Stir occasionally for 20 – 25 minutes or until potatoes are tender and juice has been reduced to a glaze.Serve warm.

Sweet Potato Brûlée

(Serves 4)
4 large sweet potatoes, peeled, cut lengthwise into 8 pieces each
2 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 tablespoons ginger
2 tablespoons brown sugar

Preheat your oven’s broiler. Wrap in the sweet potato halves in aluminum foil, and broil for 30 minutes, or until soft. Place cooked sweet potatoes in a food processor. Blend until smooth, about 1 minute. (If you don’t have a food processor, place the sweet potatoes in a medium bowl and beat until smooth with a potato masher or wooden spoon.) Add to the whipped sweet potatoes, the maple syrup, vanilla, cinnamon and ginger. Beat until well combined, about 30 seconds. Divide the sweet potato mixture into 6 individual custard dishes or bowls that can be used in the oven. Coat the surface with the brown sugar. Place custard dishes on a baking sheet and set under the broiler until the brown sugar melts and bubbles, about 5 minutes. Watch carefully and remove before sugar begins to burn. Let cool for a couple of minutes; serve warm.

Sweet Potato Custard

(makes 6 - 1/2 cup servings)
1 cup mashed, cooked sweet potato
1/2 cup mashed banana (about 2 small ones)
1 cup evaporated skim milk
2 tablespoons packed brown sugar
2 beaten egg yolks (or 1/3 cup egg substitute)
1/2 teaspoon salt
Non-stick cooking spray, as needed
1/4 cup raisins
1 tablespoon sugar
1 teaspoon ground cinnamon


In a medium bowl, stir together sweet potato and banana. Add milk, blending well.Add brown sugar, egg yolks and salt, mixing thoroughly.Spray a 1-quart casserole with non-stick spray. Transfer sweet potato mixture to a casserole dish. Combine raisins, sugar and cinnamon. Sprinkle over top of sweet potato mixture. Bake in a pre-heated 325-degree oven for 40 to 54 minutes or until a knife inserted near the center comes out clean.

Candied yams


(1/4 cup = 1 serving)
3 medium yams
1/4 cup packed brown sugar
1 teaspoon flour, sifted
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon orange peel
1 teaspoon soft tub margarine
1/2 cup orange juice

Cut yams into 1/4-inch slices and boil until tender but firm (about 20 minutes). When cool enough to handle, peel and slice into 1/4 inch slices.Combine sugar, flour, salt, cinnamon, nutmeg and grated orange peel.Place half of the sliced yams in a medium-sized casserole dish. Sprinkle with spiced sugar mixture.Dot with half the amount of margarine.Add a second layer of yams, using the rest of the ingredients in the same order as above.Add orange juice. Bake uncovered in oven preheated to 350 Fahrenheit for 20 minutes

Basic Brownies

Ingredients
(makes 16 squares)

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar
2 eggs
2 teaspoons vanilla
1/2 cup flour
1/4 teaspoon salt
1-2 cup chocolate chips (semisweet, white, butterscotch, peanut butter) or raisins or chopped maraschino cherries or nuts ( optional )

Directions
Preheat oven to 350 degrees. Grease an 8 inch square pan or line with foil. ( if recipe is doubled use - 9 x 13 inch pan).In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved. Add sugar and mix well. Add eggs one at a time and stir until well combined. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix). Fold in optional ingredients.Spread in pan and bake for approximately 25 minutes. DO NOT OVER-BAKE -- your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean. Cool completely before cutting into squares.

Low Fat Banana Bread

( makes 2 loaves, 24 slices)

Ingredients
1 ¼ cup sugar ( I used 1 cup )
½ cup softened butter or atleast 65% vegetable oil stick margarine
2 large eggs
1 ½ cup mashed very ripe bananas ( 3 medium)
1/2 cup buttermilk or low fat yogurt
1 t vanilla
2 ½ cups all purpose flour
1 t baking soda
1 t salt
1 cup chopped nuts or 1 cup frozen blueberries ( optional)

Directions
Make sure that oven rack is such that tops of pans are in middle of oven. Preheat ovean to350 deg C. Grease (only bottoms and not sides, so that bread is round on top ) two pans of either size 8 ½ X 4 ½ X 2 ½ inches or 9 X 5 X 3 inches.

Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in Bananas, buttermilk and vanilla; beat until smooth. Stir in flour, baking soda, salt just until moistened ( don’t mix too much). Stir in nuts and divide batter evenly between 2 pans.

Bake 8 inch loaf pan for about hour and 9 inch one for 1 hr 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Loosen pans, and remove loaves from pan to wire rack. Cool for 2 hrs and then only slice ( if not cooled properly, slices might crumble). Wrap tightly and store at room temp for 4 days or in fridge for 10 days.