Servings : 9
Categories :
Breads
Muffins
Vegetarian
Low Fat
1 large
Granny
Smith apple
3 medium
Carrots,
peeled
3 Egg
whites,
lightly beaten
2
tablespoons
Canola oil
1/4 cup
Unsweetened applesauce
1/2 cup
Dark
brown sugar
1
teaspoon
Vanilla
3/4 cup
Flour
1 1/2
teaspoons
Baking soda
1 1/2
teaspoons
Baking powder
1
teaspoon
Cinnamon
1/2
teaspoon
Nutmeg
1/4
teaspoon
Cloves
1/4
teaspoon
Salt
1/3 cup
Quick-cooking oatmeal
2/3 cup
Dark
or golden raisins
1/2 cup
Grape
Nuts cereal
1. Preheat oven to 350 degrees. Spray nine regular-sized muffin cups
with
vegetable cooking
spray and set aside.
2. Cut the apple into quarters and remove the core. Coarsely grate the
apple
and carrots,
either by hand or with a food processor. Combine with the lightly
beaten
egg whites, oil,
applesauce, brown sugar and vanilla.
3. Sift together the flour, soda, baking powder, cinnamon, nutmeg,
cloves
and salt. Stir
into the moist ingredients. Add the oatmeal, raisins and cereal. Spoon
in
the prepared
muffin tins, filling to the top.
4. Bake 30 minutes, until the muffins test clean. Cool a few minutes in
the
pan before
unmolding onto a cooling rack.
Servings : 12
Categories :
Breads
Indian
Vegetarian
Ethnic
4 cups
Unbleached
all-purpose flour
2
teaspoons
Baking soda
1
teaspoon
Cream of tartar
1/4
teaspoon
Sea salt
1/2 cup
Water
1
tablespoon
Egg replacer
1 cup
Soymilk
or lowfat milk
2
tablespoons
Canola oil
1/4 cup
Olive
oil or melted ghee
2 Garlic
cloves,
minced
Combine flour, baking soda, cream of tartar and salt. Set aside.
Whisk water and egg replacer.
Mix egg replacer, soy milk and canola oil in a large bowl.
Add flour mixture to soymilk mixture and stir until dough forms a ball.
Knead briefly, place in a greased bowl and cover with a damp towel. Let
dough
rest in a
warm, draft-free area for 2-1/2 to 3 hours.
Preheat oven to 400 degrees F. Lightly oil baking sheets.
Saute garlic in olive oil for 2 minutes. Set aside.
Lightly coat hands with vegetable oil and knead dough on a lightly
floured
surface until
smooth, about 3 minutes. Divide dough into 12 equal pieces and roll
each
into a ball.
Flatten each ball with hands, roll into an oval about 3/8" thick and
stretch
ends to form a
teardrop shape (wide at base and tapering to a point on top).
Place on baking sheets and brush with garlic oil. Bake on middle rack
for
6 to 8 minutes.
Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol,
63
mg calcium
HINT: After baking, place under broiler to brown.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias
Servings : 4
Categories :
Breads
Quick
Breakfast
Vegetarian
3/4 cup
AM
Amaranth Flour
1 cup AM
Barley
Flour
1
tablespoon
Non-alum baking powder
1/4
teaspoon
Sea salt (optional)
1 1/2
cups
Milk, soymilk, or water
3
tablespoons
AM Unrefined Vegetable Oil
Mix liquids and dry ingredients separately, then beat together with a
hand
mixer. Pour onto
hot, non-stick surface griddle. Thin batter with additional water if
needed.
Makes four
waffles. May be used for pancakes also.
Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by
permission
of Arrowhead
Mills, Inc.
Electronic format courtesy of: Karen Mintzias
Servings : 24
Categories :
Breads
Vegetarian
Vegetables
1 1/2
cups
Unbleached all-purpose flour
1 1/2
teaspoons
Cream of tartar
1
tablespoon
Baking powder
1/4
teaspoon
Sea salt
1/4
teaspoon
Ground nutmeg
1 1/2
cups
Whole wheat flour
1/2 cup
Wheat
germ
10 1/2
ounces
Soft silken tofu, drained
1/4 cup
Lemon
juice
2
tablespoons
Egg replacer
1/2 cup
Water
1/2 cup
Natural
applesauce
1 cup
Brown
sugar
1/2 cup
Light
corn syrup
1/2 cup
Wht.
grape juice concentrate, - (frozen, thawed)
1
teaspoon
Vanilla extract
1
teaspoon
Grated lemon peel
1/2
teaspoon
Cinnamon
Preheat oven to 400 F. Oil and lightly flour muffin pans.
Sift all-purpose flour, cream of tartar, baking powder, salt and nutmeg
into
a large bowl.
Stir in whole wheat flour and wheat germ. Set aside.
Place tofu and 2 tablespoons lemon juice in a food processor and blend
until
smooth. Set
aside.
In a small bowl, whisk egg replacer with water until foamy.
In a medium-size bowl, mix applesauce, brown sugar, corn syrup and
juice
concentrate. Stir
in egg replacer, vanilla, lemon peel and remaining 2 tablespoons lemon
juice.
Add applesauce mixture to dry ingredients alternately with tofu
mixture,
stirring after each
addition.
Fill muffin cups 2/3 full with batter and lighty dust surface of each
with
cinnamon. Bake
until muffins are light brown and toothpick inserted into center of
muffin
comes out clean,
about 18 minutes.
Turn out to cool on a wire rack. Serve warm or wrap and store at room
temperature
when
cool.
Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg
chol,
83 mg calcium
From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by
Karen
Mintzias