Pumpkin Walnut Brownies, Nutritious, Delicious and Vegan!

Pumpkin Walnut Brownies

It’s that time of year when all things pumpkin are popping up everywhere and my Pumpkin Walnut Brownies are a great choice to usher in the baking season. Moist, delicious and rich in healthful antioxidants these delicious  brownies are a heathy tribute to American’s favorite treat!

It is thought that brownies were probably introduced at the beginning of the twentieth century in New England. Brownie recipes traditionally call for lots of fat… often a half cup of butter, four ounces of  baking chocolate and four large eggs, all of which contain high levels of saturated fat and of course  eggs and butter are also high in cholesterol.

As a health conscious vegan, excess dietary fat is an issue of some concern, as most vegan desserts seem to contain high levels of fat.  In my kitchen, this is just not necessary.  Continue reading “Pumpkin Walnut Brownies, Nutritious, Delicious and Vegan!”

Luscious Double Chocolate Blueberry Bundt ~ High in Protein, Low in Fat

Glazed Double Chocolate Blueberry Bundt Cake

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.

There is a better way to produce scrumptious, rich tasting treats. The key is in choosing wholesome, easy to use alternatives to replace eggs, refined sugar, butter and dairy products. Continue reading “Luscious Double Chocolate Blueberry Bundt ~ High in Protein, Low in Fat”

Kamut Khorason Wheat, Highly Nutritious and Easier to Digest

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[1]

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”

Double Your Pleasure With Delightful Apple Upside-Down Cake

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”

Luscious High Protein Banana Bread

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!

What defines quick breads are, as the name implies they are quick!  Quick breads are baked goods that rise with leavening agents other than yeast and evolved after the introduction of baking powder in 1850. Continue reading “Luscious High Protein Banana Bread”

Eat Soynuts To Reverse The Metabolic Syndrome

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.

The metabolic syndrome is well-recognized precursor to diabetes and a study published in The American Journal of Clinical Nutrition[1] was conducted with postmenopausal women with metabolic syndrome broken into three groups. Continue reading “Eat Soynuts To Reverse The Metabolic Syndrome”

Double Chocolate Hazelnut Biscotti, Luscious, Low Fat and Vegan!

Photo: Joseph A. Garcia

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.

My richly flavorful Double Chocolate Hazelnut Biscotti are sprinkled with cinnamon sugar and make great “dunkers.” Like all my baked goods, these biscotti are made without any added fat and contain just two grams of fat per cookie. Continue reading “Double Chocolate Hazelnut Biscotti, Luscious, Low Fat and Vegan!”

Pumpkin Walnut Brownies, Antioxidant Rich and so Delish!

 

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.

Research has shown that chocolate contains beneficial antioxidants, thought to help prevent cancer, heart disease and stroke.  Chocolate is derived from beans, which contain very high levels of natural antioxidants called flavonoids. Continue reading “Pumpkin Walnut Brownies, Antioxidant Rich and so Delish!”

Ginger Fruit Ring: Luscious, Low Fat and Vegan!

ginger-fruit-ring.jpg

Maintaining a healthy weight is certainly an important component of good health and being overweight or obese increases the risk of developing heart disease, diabetes and other debilitating diseases.

Any dieter will tell you that there are some foods that are easier to give up than others and that avoiding the foods we love best is the hardest thing to do.

Desserts, in all their luscious sweet and crunchy glory are often at the top of the list. Traditional desserts are loaded with calories and fat, much of it heavily saturated.

The good news is that you can have your cake and eat it, too! Continue reading “Ginger Fruit Ring: Luscious, Low Fat and Vegan!”

Scrumptious Fudge Glazed Almond Brownies: Dairy-free and Delectable

almond brownie

Photo: Joseph A. Garcia

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.

Continue reading “Scrumptious Fudge Glazed Almond Brownies: Dairy-free and Delectable”