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.
Holidays are the time when we showcase our best dishes to share with family and friends. Thanksgiving’s bountiful theme usually means preparing a number of dishes and guests who make dessert are always appreciated.
Generally, desserts are the source of excess calories and fat even more unnecessary for a feast with filling dishes, such as stuffing and potatoes.
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.
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
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.  Type 2 diabetes is a leading cause of blindness, amputations, kidney failure and death.
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!