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Three Seed Loaf

Ingredients:

• 2 1/2 cups unbleached white flour
• 1/2 cup cornmeal
• 1 teaspoon salt
• 3/4 oz. fresh yeast
• 1/2 cup lukewarm water
• 1/2 cup soy milk
• 1 tablespoon pumpkin seeds
• 1 tablespoon sesame seeds
• 2 tablespoons sunflower seeds

Directions:

1. Lightly grease a baking sheet. Sift the flours and salt into a large bowl.
2. Cream the yeast with a little of the water in a jug (pitcher). Stir in the remainder of the water and the soy milk. Pour this into the center of the flour and mix to a fairly soft dough.
3. Turn out the dough on to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
4. Place in a lightly oiled bowl, cover with lightly oiled clear film (plastic wrap) and leave to rise, in a warm place, for about 1 hour, or until doubled in size.
5. Turn out the dough on to a lightly floured surface and punch down. Gently knead the pumpkin and sesame seeds into the dough. Shape into a round ball and flatten slightly.
6. Place on the prepared baking sheet, cover with lightly oiled clear film or slide into a large, lightly oiled plastic bag and leave to rise in a warm place again for 45 minutes, or until doubled in size.
7. Meanwhile, preheat the oven to 400 degrees Farenheit. Brush the top of the loaf with water and sprinkle evenly with the sunflower seeds. Bake the loaf for 30-35 minutes, or until it is golden and sounds hollow when tapped on the base. Transfer the loaf to a wire rack to cool completely. 

Nut Brittle

 
 
Caution: Nuts may cause nuttiness. But if your craving a sugary treat, this is it! Don't go nuts! Sharing is caring. 

INGREDIENTS

• 115g/4oz/1 cup almonds, half blanched, half un-blanched
• 115g/4oz/1 cup hazelnuts, half blanched, half un-blanched
• 5ml/1 tsp almond oil or a flavourless oil
• 225g/8oz/1 cup soft light brown sugar 
• 15ml/1 tbsp lemon juice

DIRECTIONS

1. Preheat the oven to 300 Fahrenheit. Sprinkle the nuts on a baking sheet and toast for about 30 minutes, shaking the sheet occasionally. The nuts should smell pleasant and have turned brown to be very dry
2. Coarsely chop the toasted nuts or crush them roughly with a rolling pin. Cover another baking tray with foil and grease it generously with the foil. 
3. Put the sugar into a small pan and pour the lemon juice over. Cook over a high heat, shaking the pan, until the sugar melts and becomes a coffee color and turns into caramel.
4. Immediately add the nuts and stir once, then pour the mixture on to the foul and spread out into a thin, even layer. Leave the mixture to harden.
5. Once set, break up the caramel into pieces and store in an airtight container.

Makes about 24 pieces.

Recipe courtesy of Tony and Yvonne Bishop-Weston from The Ultimate Book of Vegan Cooking

Vegan Pumpkin Cheesecake

 

Yes yes, its pumpkin cheesecake.. Even though cheesecake is generally hard to make, this recipe requires less work and more taste! Try it!

INGREDIENTS

•     12 ounces firm silken tofu, pressed and drained
•     8 ounces vegan cream cheese (I use Tofutti Cream Cheese)
•     1 (14 ounce) can pumpkin
•     1 cup sugar
•     3 tablespoons flour
•     1/2 teaspoon ground ginger
•     1/2 teaspoon cinnamon
•     1/8 teaspoon salt
•     1/4 teaspoon baking soda
•     1 prepared graham cracker crust

DIRECTIONS

1. Preheat oven to 350 degrees F. Puree all ingredients besides the crust in a blender or food processor until smooth.
2. Pour into pie crust and bake for 50 minutes.
3. Allow to cool for 30 minutes, over and refrigerate for at least 6 hours before serving.

Preparation time 15 minutes, Cooking time: 50 minutes.

Pumpkin Bread

INGREDIENTS:

• 1/2 cup organic pumpkin
• 8 eggs (organic, free-range)
• 1/2 cup coconut oil
• 1/2 cup Yacon Syrup
• 1 teaspoon vanilla (not imitation)
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground mace
• 1/2 teaspoon sea salt
• 3/4 cup sifted coconut flour
• 1 teaspoon baking powder
• 1/2 cup pecans or walnuts, chopped

DIRECTIONS:

1. Blend together pumpkin, eggs, oil, Yacon Syrup, vanilla, cinnamon, mace and salt. 
2. Combine coconut flour with baking powder and whisk thoroughly into batter until there are no lumps.
3. Fold in nuts.
4. Pour into greased 9 x 5 x 3-inch loaf pan and bake at 350 degrees for one hour.
5. Remove from pan and cool on rack.

Recipe courtesy of the Price-Pottenger Nutrition Foundation (PPNF)

Vegan Brownie Bites

INGREDIENTS:

• Vegetable oil spray
• 1/2 cup plus 1 tablespoon Bob's Red Mill gluten-free, all-purpose baking flour
• 1/4 cup unsweetened cocoa powder
  
• 1 1/4 teaspoons baking powder
  
• 1/8 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon xanthan gum
  
• 3/4 cup applesauce
• 1/4 cup canola oil
  
• 1 tablespoon pure vanilla extract
  
• 1/2 cup dairy-free mini chocolate chips
  

INGREDIENTS:

1. Preheat the oven to 325°. Spray 2 mini muffin pans with vegetable oil spray. 
2. In a bowl, whisk the baking flour, cocoa powder, baking powder, baking soda, salt and xanthan gum. 
3. In another bowl, whisk the applesauce, oil and vanilla; stir into the dry ingredients. Stir in the chocolate chips. 
4. Spoon the batter into the muffin pans, filling them three-quarters full. 
5. Bake for 15 minutes, or until set. Let the brownies cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
   

Yields 2 dozen 2-bite brownies

Nutrition: Per serving: 69 cal, 4 g fat, 0.8 g saturated fat, 10 g carb, 0.8 g fiber

 

Apple Crumble

INGREDIENTS:

Filling:

• 2 apples (1 green, 1 sweet red)
• 1 teaspoon lemon juice
• 4 small pinches cinnamon
• 1/8 cup blueberries (optional)

Topping:

• 1/4 cup raw rolled oats
• 1 egg yolk
• 1/2 tablespoon natural agave nectar
• 1 teaspoon water
• 1 pinch sea salt
• 4" ramekin to bake the crumble (miniature quiche dish)

DIRECTIONS:

1. Slice apples very thin with knife or food processor.
2. Layer sliced apple in ramekin as follows: Red apple, green apple, drops of lemon juice, pinch of cinnamon.
3. Repeat until dish is 3/4 full (you will not use all slices).
4. If adding optional blueberries, do not use cinnamon, stop layering dish at 2/3 full, place blueberries on top.
5. For topping, combine all ingredients well, spoon on top.
6. Bake at 375 degrees for 10 minutes, or until topping is brown.

Recipe courtesy of Alysia Gadson. www.alysiagadson.com

Blueberry-Ricotta Tart

Blueberries have more antioxidant value than almost any other food! So eat them up this summer to protect your heart, brain and age-related illnesses. 

INGREDIENTS:

• 1 cup flour
• 1/4 cup finely ground blanched almonds
• 2 tablespoons toasted wheat germ
• 2 tablespoons light brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 4 tablespoons cold, unsalted butter, cut into pieces
• 1/4 to 1/3 cup low-fat buttermilk
• 1 1/4 cups part-skim ricotta
• 1/4 teaspoon cinnamon
• 3 tablespoons honey
• 2 cups fresh blueberries

DIRECTIONS:

1. In a food processor pulse together flour, blanched almonds, toasted wheat germ, light brown sugar, kosher salt and baking powder. Add butter and process until largest pieces are the size of small peas. With machine running, add buttermilk until dough just holds together. Pat into a disc, wrap in plastic and refrigerate for 1 hour (or overnight).
2. Preheat oven to 375 degrees. On a lightly, floured surface, roll out dough 1/8 inch thick. Fit into a 9 1/2-inch tart pan with removable bottom. Trim edges flush with pan and prick holes in dough with fork. Freeze for 15 minutes. Line with parchment paper and fill with pie weights. Bake for 25 minutes. Remove parchment and weights and bake until golden brown and dry, 15 to 20 minutes more. Let cool. 
3. Puree ricotta, salt, cinnamon and 1 tablespoon honey. Spread into cooled shell. Stir 2 tablespoons honey gently into 2 cups blueberries and arrange on top of tart. Chill for 2 hours.      

Yields 8 servings

Nutrition: Per Serving: 256 calories, 6g saturated fat, 5g unsaturated fat, 28mg cholesterol, 32g carbohydrates, 193mg sodium, 8g protein, 2g fiber                                                                                                                                                                 

Mini-Strawberry Rhubarb Crumbles

Get in your Vitamins C, K and B in this delicious  low-calorie dessert!   

INGREDIENTS:

Strawberry Rhubarb Filling:

• 2 tablespoons unsalted butter
• 4 cups thinly sliced strawberries
• 1 large-rib rhubarb, thinly sliced
• 2 tablespoons sugar
• 1 tablespoon fresh lemon juice

Crumble Topping:

• 1/2 cup unbleached all-purpose flour
• 1/4 cup packed light brown sugar
• 3 tablespoons cold unsalted butter, cut into pea-size pieces

DIRECTIONS:

1. Melt butter for filling in a saucepan over medium heat. Add fruit, and cook, stirring constantly for 2 to 3 minutes. Add sugar and lemon juice, and cook for 2 more minutes. Remove from heat and set aside.
2. To make crumble, hand mix flour, brown sugar, and butter pieces until mixture resembles a course meal.
3. Divide fruit into six ramekins. Crown each with crumble topping, until fruit is completely covered. Bake at 375 degrees for 25 to 30 minutes, until golden. Serve warm.

Yields 6 servings

Nutrition: Per Serving: 175 calories, 10g fat, 6g saturated fat, 25mg cholesterol, 1g protein, 22g carbohydrates, 3g fiber, 5mg sodium

Zucchini Bread

Sweet and tangy zucchini is the perfect companion to this pastry recipe giving the bread an extra dose of sweetness and moisture. Eat it up for doses of Vitamins A and C, folate, potassium and lutein. 

INGREDIENTS:

• 6 egg whites
  
• 1/4 cup canola oil
  
• 1/2 cup unsweetened applesauce
  
• 1/2 cup sugar
  
• 2 teaspoons vanilla extract
  
• 1 1/4 cups all-purpose (plain) flour
  
• 1 1/4 cups whole-wheat (whole-meal) flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 2 cups shredded zucchini
• 1/2 cup chopped walnuts
• 1 1/2 cups crushed, unsweetened pineapple
• 1/2 cup raisins

DIRECTIONS:

1. Preheat the oven to 350 F. Lightly coat two 9-by-5-inch loaf pans with cooking spray.
   
2. In a large bowl, add the egg whites, canola oil, applesauce, sugar and vanilla. Using an electric mixer, beat the mixture on low speed until thick and foamy.
   
3. In a small bowl, stir together the flours. Set 1/2 cup aside. Add the baking powder, baking soda and cinnamon to the small bowl of flour.
   
4. Add the flour mixture to the egg white mixture and using the electric mixer on medium speed, beat until well blended. Add the zucchini, walnuts, pineapple and raisins and stir until combined. Adjust consistency of the batter with the remaining 1/2 cup flour, adding 1 tablespoon at a time. The batter should be thick and not runny.
   
5. Pour 1/2 of the batter into each prepared pan. Bake until a toothpick inserted into the center of the loaves comes out clean, about 50 minutes. Let the bread cool in the pans on a wire rack for 10 minutes. Turn the loaves out of the pans onto the rack and let cool completely. Cut each loaf into 9 1-inch slices and serve.
   

Yields 18 slices

Nutrition: Per serving: 173 calories, 4g protein, 25g carbohydrates, 5g total fat, 0.5g saturated fat, 2g monounsaturated fat, 0mg cholesterol, 104mg sodium, 2g fiber, 173mg potassium, 24mg calcium

Three-Grain Raspberry Muffins

As summer kicks off, so does raspberry season! Raspberries lead the way in antioxidant activity boasting large amounts of Vitamin C, anthocyanins and manganese! Try these muffins for a delicious breakfast delight or an after dinner treat! 

INGREDIENTS:

• 1/2 cup rolled oats
• 1 cup plain soy milk (soya milk)
• 3/4 cup all-purpose (plain) flour
• 1/2 cup cornmeal, preferably stone-ground
• 1/4 cup wheat bran
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dark honey
• 3 1/2 tablespoons canola oil
• 2 teaspoons grated lime zest
• 1 egg, lightly beaten
• 2/3 cup raspberries

DIRECTIONS:

1. Preheat the oven to 400 F. Line a 12-cup muffin pan with paper or foil liners.
   
2. In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes. Set aside.
   
3. In a large bowl, combine the flour, cornmeal, bran, baking powder and salt. Whisk to blend. Add the honey, canola oil, lime zest, oats mixture and egg. Beat just until moistened but still slightly lumpy. Gently fold in the raspberries.
   
4. Spoon the batter into the muffin cups, filling each cup about 2/3 full. Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16 to 18 minutes. Transfer the muffins to a wire rack and let cool completely.

Yields 12 muffins

Nutrition: Per Serving: 162 calories, 3g protein, 27g carbohydrates, 5g total fat, 1g saturated fat, 3g monounsaturated fat, 19mg cholesterol, 156mg sodium, 2g fiber