Glazed Poppy Seed Bundt ~ No Eggs, No Dairy No kidding!

Who doesn’t love a gorgeous glazed bundt cake? The sheer volume of most bundt cakes make the choice all the more worthwhile. This luscious cake is filed with apple chunks and cranberries, topped with a sweet lemon glaze and calls for Fuji apples. Fuji is a variety that is large, firm and crisp, which makes them perfect for baking.

Poppy Seeds add More than Crunch and Color to Baked Goods

Poppy seeds are a lovely addition to cakes and quickbreads, but they don’t just add color and crunch!  Even the small amount sprinkled on a roll contains some niacin and folate and just one teaspoon of poppy seeds supplies measurable amounts of iron, calcium and zinc. Continue reading “Glazed Poppy Seed Bundt ~ No Eggs, No Dairy No kidding!”

Pumpkin Walnut Brownies, Nutritious, Delicious and Vegan!

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.

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 Glazed Ginger Bundt~ No Eggs, Dairy or Added Fat ~ Neat!

Eggs are the number one source of dietary cholesterol in the American diet. Just one egg contains 186 mg of cholesterol. That is the same amount of cholesterol as a Big Mac and more than 60 percent of the calories in eggs are from fat.

Hypercholesterolemia, particularly high LDL cholesterol is a recognized risk factor in the development of Coronary Heart Disease (CHD), but what about diabetes?

Researchers have found a graduated increase in the risk of developing type 2 diabetes with a corresponding increase in the amount of eggs consumed. Eating just one egg a week appears to increase the risk of diabetes by 76 percent. Two eggs a week appeared to double the risk, and just a single egg a day actually tripled the risk. [1] Type 2 diabetes is a leading cause of blindness, amputations, kidney failure and death.

Health conscious cooks are always on the lookout for ways to eliminate artery-clogging ingredients and a great place to start is in baking. Continue reading “Luscious Glazed Ginger Bundt~ No Eggs, Dairy or Added Fat ~ Neat!”

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

 

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”