Bundt cakes get their distinctive shape from the fluted, grooved tube, baking pan similar to the traditional brioche-like gugelhupfk, which is called bundkuchen in northern Germany.
In 1950, bundt cakes became so popular that Nordic Ware trademarked the name, ‘bundt pan.’ In 1966 Pillsbury sponsored a baking contest where a bundt cake won second place and sales really took off after that.
Rich desserts are traditionally made with butter, eggs and milk. These decadent desserts tend to be notoriously high in fat, calories and cholesterol.
I like to usher in baking season with my very favorite brownie recipe. A tribute to American’s favorite treat, these pumpkin brownies are moist, delicious and rich in healthful antioxidants.
Probably created at the beginning of the twentieth century in New England, brownie recipes traditionally call for lots of fat… as much as a full stick of butter (eight ounces) and squares of unsweetened baking chocolate, which is very high in saturated fat.
Khorasan wheat, sometimes called Oriental wheat is an ancient grain and the term Khorasan refers to a region in the northeast of modern-day Iran, ancient Mesopotamia. This actual grain is twice the size of today’s wheat and is known for its rich, nutty flavor
Kamut® has been a registered trademark by Kamut International since 1990, after Bob Quinn, a fourth generation Montana farmer with a PhD in biochemistry spent 10 years cultivating a specific variety of Khorasan wheat. In ancient Egypt, ‘Kamut’ meant ‘wheat, grain and wheaten bread.’ The reason word Kamut could be registered as a trademark was because it belongs to a dead language. Continue reading “Kamut Khorason Wheat, Highly Nutritious and Easier to Digest”
The classic pineapple upside-down cake, glazed with pineapple rings and bright red maraschino cherries gained popularity in the early 20th century when canned pineapple was introduced. Tastes have changed over the last hundred years and canned pineapple dotted with uber adulterated maraschino cherries aren’t the kind of ingredients the health conscious cook would bake into a cake.
Upside-down style cakes can be crowned with just about any fresh fruit with delicious results. I like to use fruit that is a bit tart for the brown sugar topping and Granny Smith apples were the inspiration for this recipe. When in season, a pinwheel of nectarines, plums or fresh apricots or are all great choices and a sprinkling of blueberries is always a nice touch. Continue reading “Double Your Pleasure With Delightful Apple Upside-Down Cake”
This delicious banana bread is very low in fat, rich in protein and fiber and unlike traditional baked goods, contains no cholesterol. Baked goods made with traditional ingredients contain at least six times the fat and about a quarter of the protein!
Metabolic (met-ah-BOL-ik) syndrome refers to a group of risk factors that raises the risk for heart disease, diabetes and stroke. The metabolic syndrome is a condition characterized by obesity, high triglyceride levels, hypertension, low HDL cholesterol level and high fasting blood sugar.
The risk for cardiovascular heart disease (CVD), diabetes and stroke will increase with the number of metabolic risk factors a person may have. It is generally accepted that a person with metabolic syndrome is twice as likely to develop CVD and five times as likely to develop diabetes as someone who does not have the metabolic syndrome.
Biscotti are delightful twice-baked biscuits with an oblong shape and a crunchy, satisfying texture. Biscotti (Italian for biscuits) are perfect with coffee or tea and a popular item at coffee bars and bookstore cafes.
Thick batter is shaped into a loaf and baked, cooled, sliced and returned to the oven to “toast.” This produces the characteristic not-too-sweet toasted biscuit consistency.
While traditional biscotti are made with almonds and oftentimes a touch of anise, it is not unusual to find biscotti made with everything from dried fruit and pecans, to macadamia nuts and chocolate chips.
Brownies are an all-American favorite treat, probably created at the beginning of the twentieth century in New England. Brownie recipes traditionally call for lots of fat, as much as a full stick of butter (eight ounces) and squares of unsweetened baking chocolate.
As a fat conscious vegan, my baked goods are made without added fat, so unsweetened cocoa powder is a natural choice. Brownies in my kitchen are made with cocoa and are every bit as moist and rich tasting as any brownie aficionado would expect.
Brownies are the easiest route to a quick dessert. Brownies have a deep chocolate flavor and can be either cake-like or fudgy depending on the density can include chocolate chips, nuts and sometimes frosting.
Richly flavored chocolate desserts tend to be notoriously high in fat, calories, and cholesterol. Generally made with butter and bakers chocolate, the fat and calories in traditional brownies can really add up.
There is a better way to produce rich tasting, delicious desserts. The key is in choosing wholesome, easy to use alternatives to replace eggs, refined sugar, butter and dairy.
The plant based lifestyle and its approach to health, wellness and disease prevention is the focus of Marie Oser’s Blog. Marie has been a food and health features writer and newspaper columnist for major metros and national publications and has been promoting the vegan lifestyle since 1990. This blog space is where she and guest bloggers share information, the latest research and creative natural solutions to issues affecting our health and wellbeing. Oh! And of course delicious vegan recipes that are rich in antioxidants, low in fat, high in fiber and entirely dairy and cholesterol free!